CUINA Group Researchers of the Polytechnic University of Valencia have developed new textures and applications of Valencia tigernut for  haute cuisine. In their work, have worked with the chef of the restaurant La Sucursal, Jorge Breton, and the DO Chufa of Valencia.

From the laboratories of the Polytechnic City of Innovation, CUINA Group researchers have found softened tigernuts and soufflés, f.e. with an appearance and texture similar to puffed rice cereal or toasted.

These textures allow to enjoy this typical Valencian product as a healthy snack and Mediterranean pickles. According Purificación García Segovia, a Group CUINA researcher, sometimes pickled tigernuts have been presented as a garnish or complement  of any dish, but its texture was similar to a mouth hydrated tigernut. "We submit tigernuts to a chemical softening, washing and maceration process typical pickle brine. Thus, we obtain a product which, by virtue of their texture and flavor can be eaten as a snack 'healthy' , aims Purification Garcia.

Also, researchers at the Polytechnic University of Valencia have also developed a fluid gel horchata. In this case, through the use of texture agents, we can obtain a product with a texture similar to toothpaste or shaving gel. The advantage of such gels is that the viscosity of fluids to prevent two solutions are mixed, allowing the creation of sets of color and even temperature in the same dish.