School of Engineering Department of Chemical and Biological Engineering 78 Design and Development of Functional Food Supervisor: LIU Yuanshuai / CBE Student: KAO Tzu Yuan / BIEN Course: UROP1000, Summer The experiment applies food processing technology to enzyme tiger nuts and extracts its liquid by (1) blending tiger nuts powder with water to get smooth slurry; (2) Hydrolyzing the slurry with α-amylase and glucoamylase; (3) adjust acidity by adding potassium phosphate. The αamylases and glucoamylase which are used to saccharify tiger nuts can achieve a high enzymatic hydrolysis result, including high reducing sugar amount, residues, and high degree of protein hydrolysis. Tiger nuts contain high calcium which help prevent cardiovascular diseases, diabetes, cataracts, bone deformation, and tissue damage caused by environmental hazards, as well as regulate the production and release of insulin. The tiger nut liquid can be directly consumed, and it can replace milk to make dairy products for those who have lactose intolerance and vegan people. Design and Development of Functional Food Supervisor: LIU Yuanshuai / CBE Student: WAN Ching Natalie / BIEN Course: UROP1000, Summer This report is about the preparation of vegan gelato which involves the aspect of food processing. The base of the gelato is made from enzymatically treated tiger nut and oat powder. Ingredients such as soymilk powder and coconut oil are then added to the base of the gelato and is then heated until smooth without any clumps. Erythritol is used as a substitute for white sugar to provide sweetness for the gelato. Liquid nitrogen is then added to the base to form gelato. The high amount of vitamins, minerals and amino acids in the gelato also has a lot of health benefits and is suitable for all people, even vegans and those with lactose intolerance.
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