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TOURISM&CREATIVE INDUSTRY WORKSHOP
Sustainable tourism, cultural tourism, creative tourism, culinary tourism, heritage & tourism
167
1
Departamento de Tecnología de Alimentos
Universidad Politécnica de Valencia
Camino de Vera s/n
46022 Valencia
Telf: 34 963879694
pugarse@tal.upv.es
2
Food Design S.L. Spin-off UPV.
C/ González Martí, 7, 46008 Valencia
info@food-design.es
Design of a snack of tigernuts “Delixuf”
Barreto-Palacios
1,2
, V., Correia
1
, E., García-Segovia
1,2
, P. Martínez-Monzó
1,2
, J.
Keywords:
tigernuts, innovation, snacks.
In Spain, the diversity of snacks and appetizers produced annually make
this sector attractive for innovations. Tigernuts, traditionally known in Spain
as chufa, is a small tuber often compared to the nuts for their high lipid
content, more than peanuts and nuts. Over the past few years, a decrease
of 7% of the acreage cultivated in the Valencian Community and the
low prices of imported tigernuts from Níger, Malí and Burkina Faso, are
threatening the local production. In order to protect biodiversity and local
orchards against the importation of African tigernuts, it is seeking to develop
food products with tigernuts as an ingredient to encourage consumption.
Although tigernut can be eaten raw, roasted, dried, baked or be made into
a refreshing beverage called Horchata de Chufa or tigernut milk, there is
the need for increased utilization and awareness about its health benefits.
In this line of thought, the aim was the design of snacks from organic
tiger-nuts softened by chemical processes to develop a range of products
that provide an alternative to traditional consumption, offering a fair trade
to farmers and preserving the organoleptic characteristics of the Spanish
tigernut. Delixuf has two product lines based on the type of maceration:
salted tigernuts pickled in vinegar (oregano-garlic or rosemary- thyme);
and sweet tigernuts macerated in sugar (vanilla-cinnamon or or-ange).
Each product Delixuf offers three possibilities to taste: 1. Pickled tigernut
en-joined as appetizers, in salads or eaten with fresh cheese; 2. As cream