Habituation is a filter that optimizes the processing of information by our brain in all sensory modalities. It results in an unconscious reduced responsiveness to continuous or repetitive stimulation. In olfaction, the main question is whether habituation works the same way for any odorant or whether we habituate differently to each odorant? In particular, whether chemical, physical or perceptual cues can limit or increase habituation. To test this, the odour intensity of 32 odorants differing in physicochemical characteristics was rated by 58 participants continuously during 120s. Each odorant was delivered at a constant concentration. Results showed odorants differed significantly in habituation, highlighting the multifactoriality of habituation. Additionally habituation was predicted from 15 physico-chemical and perceptual characteristics of the odorants. The analysis highlighted the importance of trigeminality which is highly correlated to intensity and pleasantness. The vapour pressure, the molecular weight, the Odor Activity Value (OAV) and the number of double bonds mostly contributed to the modulation of habituation. Moreover, length of the carbon chain, number of conformers and hydrophobicity contributed to a lesser extent to the modulation of habituation. These results highlight new principles involved in the fundamental process of habituation, notably trigeminality and the physicochemical characteristics associated.

As nomads, humanity constantly moved and relocated for hundred thousands of years. Thereby, individuals or small groups of people had to navigate over very long distances in order to survive. As a result, successful spatial navigation was one of the key cognitive abilities, which ensured our survival. Although navigation has nowadays become less life-threatening, exploring our environment and efficiently navigating between places are still very important aspects in our everyday life. However, in order to be able to navigate efficiently, our brain has to perform a series of spatial cognitive operations. This dissertation is structured into three sections, which explore these cognitive operations from three different perspectives. In the first section I will elaborate about the role of reference frames in human spatial navigation. Specifically, in an online navigation study (study one) I will show that humans have distinct but stable reference frame proclivities. Furthermore, this study demonstrates the existence of a spatial strategy, in which the preference to use a particular reference frame is dependent on the axis of rotation (horizontal vs. vertical). In a follow-up study (study two) I will then analyze the factors underlying performance differences in navigation, as well as individual preferences using one or another spatial strategy. Interestingly, the results suggest that performance measures (reaction time and error rate) are influenced mostly by the factors gender and age. However, even more importantly, I will show that the prevalent factor, which influences the choice for an individual navigation strategy, is the cultural background of the participant. This underlines the importance of socio-economic aspects in human spatial navigation. In the second part of this thesis I will then discuss aspects of learning and memorizing spatial information. In this respect, the alignment study (study three) will show that humans are able to recall object-to-object relations (e.g. how to get from A to B) in a very brief time, indicating that such information is directly stored in memory. This supports an embodied (action-oriented) perspective of human spatial cognition. Following this approach, in the feelSpace study (study four) I will then investigate the long-term training effects with a sensory augmentation device. Most importantly, the respective results will demonstrate substantial changes in the subjective perception of space, in sleep stage architecture, and in neural oscillations during sleep. In the third and last section I will describe the importance of multimodal processes in spatial cognitive operations. Most importantly, in the platform study (study five) I will combine the topics of sensory augmentation and Bayesian cue combination. The results of this study show that untrained adult participants alternate rather than integrate between augmented and native sensory information. Interestingly, this alternation is based on a subjective evaluation of cue reliability. In summary, this thesis will present relevant and new findings for better understanding spatial strategy formation, learning and representing spatial relations in memory, and multimodal cue combination. An important and overarching aspect of this thesis is the characterization of individual differences in the context of human spatial navigation. Specifically, my research revealed individual differences in three areas: First, in utilizing egocentric or allocentric reference frames for spatial updating, second in individualized qualitative changes of space perception during long-term sensory augmentation, and third, in preferences to use native or augmented information in a cue combination task. Most importantly, I will provide a better definition and understanding of these individual differences, by combining qualitative and quantitative measures and using latest technologies such as online data recordings and interactive experimental setups. In fact, in the real world, humans are very active beings who follow individualized spatial cognitive strategies. Studying such interactive and individualized behavior will ultimately lead to more coherent and meaningful insights within the human sciences.

Tiger nuts (Cyperus esculentus L) are recognized as a high potential, alternative source of food nutrients. However, there is limited scientific literature on the technological possibilities for developing value-added foods, such as fermented products from tiger nut milk. Therefore, strategies for producing and improving the properties of fermented tiger nut milk were investigated for generating lactose-free, nutritious yogurt-like products with acceptable sensory properties and a prolonged shelf life quality. A wet-milling procedure was standardized for extracting tiger nut milk from tiger nuts, and the effects of the extraction process on nutrient distribution, colour properties and colloidal stability of the milk were analyzed. Next, tiger nut milk was enriched with proteins and/or hydrocolloids and the impact of the additives on the physical properties of the milk were determined. Enriched tiger nut milk was fermented by using classical yogurt cultures and the obtained products were analyzed for the microbiological, physico-chemical and sensory characteristics. Additionally, effects of enriching tiger nut milk with microbial transglutaminase cross-linked proteins on the microbiological and physico-chemical properties were evaluated. Higher wet-milling intensity improved the nutrient composition, colloidal stability and colour of the milk. Enrichment of tiger nut milk with milk proteins and xanthan gum enhanced the viscosity and stability, and after fermentation, led to homogenous gel-like products with superior microbiological, physico-chemical and different sensory properties compared to the fermented plain tiger nut milk. Microbial transglutaminase cross-linked proteins improved the physical characteristics of the fermented product, especially during storage. This product would be relevant in many developing countries with high prevalence of lactose intolerance, limited access to nutritious food but show a high distribution of tiger nut vegetation. / Erdmandeln (Cyperus esculentus L) haben ein hohes Potential als alternative Quelle Lebensmittelinhaltsstoffen. Allerdings gibt es nur in begrenztem Ausmaß Literatur über technologische Möglichkeiten zur Entwicklung von Mehrwert-Lebensmitteln wie fermentierter Erdmandelmilch. Daher wurden Strategien zur Herstellung und Verbesserung der Eigenschaften von fermentierter Erdmandelmilch zur Erzeugung laktosefreier joghurtähnlicher Produkte mit akzeptablen sensorischen Eigenschaften untersucht. Für die Extraktion der Erdmandelmilch wurde ein Nassmahlverfahren standardisiert und der Einfluss des Verfahrens auf die Nährstoffverteilung, die Farbeigenschaften und die kolloidale Stabilität der Milch analysiert. Als nächstes wurde Erdmandelmilch mit Proteinen und/oder Hydrokolloiden angereichert, und der Einfluss der Additive auf die physikalischen Eigenschaften des Extrakts bestimmt. Angereicherte Erdmandelmilch wurde mit klassischen Joghurtkulturen fermentiert, und die mikrobiologischen, physikalisch-chemischen und sensorischen Eigenschaften der Produkte wurden untersucht. Zusätzlich wurden Effekte der Anreicherung von Erdmandelmilch mit enzymatisch vernetzten Proteinen auf die mikrobiologischen und physikalisch-chemischen Eigenschaften bewertet. Eine höhere Nassmahlintensität verbesserte die Nährstoffzusammensetzung, die kolloidale Stabilität und die Farbe der Milch. Die Anreicherung erhöhte die Viskosität und Stabilität und führte nach der Fermentation zu homogenen gelartigen Produkten mit verbesserten mikrobiologischen, physikalisch-chemischen und sensorischen Eigenschaften im Vergleich zur fermentierten Erdmandelmilch. Mikrobielle Transglutaminase-vernetzte Proteine verbesserten die physikalischen Eigenschaften des fermentierten Produkts, insbesondere während der Lagerung. Dieses Produkt wäre in vielen Entwicklungsländern mit hoher Prävalenz von Laktoseintoleranz und begrenztem Zugang zu nahrhaften Lebensmitteln als Alternative von Interesse.

Die Intensität verhaltensrelevanter Signale variiert oft über viele Größenordnungen. Gleichzeitig müssen sensorische Systeme in der Lage sein, über den gesamten relevanten Bereich feine Intensitätsunterschiede aufzulösen. Auf neuronaler Ebene ergibt sich bei Nutzung eines Feuerratencodes aus diesen Anforderungen ein grundsätzlicher Konflikt, da neuronale Antwortbereiche beschränkt sind. Eine Lösung, die in vielen Sinnessystemen beschrieben wurde, ist die Verschiebung von Intensität-Kennlinien, so dass der gesamte Antwortbereich des Neurons zur Verfügung steht, um schnelle Abweichungen vom Mittelwert zu kodieren. Diese Arbeit versucht anhand mathematischer Modelle zu beantworten, wie die Verschiebung von Kennlinien in einem neuronalen Netzwerk entstehen könnte. Ausgangspunkt ist eine Rezeptorpopulation mit Intensitätsbereichsaufteilung und einem begrenzten Verschiebungsbereich der Kennlinien von Einzelrezeptoren, die auf ein Output-Neuron konvergieren. Diese Organisation wurde vom auditorischen System der Grille inspiriert. Modelle, die auf einer Kombination aus einer sättigenden Nichtlinearität und Spike-Frequenz-Adaptation basieren, reproduzieren die Verschiebung der Kennlinien entlang der Intensitäts-Achse. Diese Modelle sind in der Intensitätsdiskriminierung dem Rezeptormodell und der Summe von Rezeptorantworten über große Intensitätsbereiche deutlich überlegen. Die Kennlinien dieser Modelle besitzen zudem weitere Eigenschaften, die in ihrer Kombination übereinstimmend in verschiedenen sensorischen Systemen beschrieben wurden: Insbesondere erklären sie eine zusätzliche scheinbare Verschiebung entlang der Antwortachse, unterschiedliche Steigungen der verschobenen Kennlinien, sowie Steigungsänderungen innerhalb einzelner Kennlinien. Die einfachen, abstrakt formulierten Modelle ermöglichen ein tieferes Verständnis adaptiver Mechanismen über das Modellsystem Grille hinaus. / Intensities of behaviourally relevant signals often vary over many orders of magnitude. At the same time, sensory systems need to ensure high sensitivity to minute intensity differences across the full intensity range. These demands conflict on the neuronal level due to the boundedness of neuronal response ranges. To solve this dilemma, intensity response curves in many sensory system were found to shift towards the actual mean intensity so that the full response range can be used to encode fast fluctuations around the slowly varying mean. Using mathematical models, this study approaches the question how shifts of intensity response curves might arise in small neural networks. The starting point is a population of receptors with stacked response thresholds and limited capacity of adaptive shift that converge onto one output neuron. This organization was inspired by the auditory system of the cricket. A combination of a static saturating non-linearity and spike-frequency adaptation reproduced the desired shift of response curves along the intensity axis. With respect to intensity discrimination, these models are superior to the receptor model and the sum of receptor responses over a wide range of absolute intensities. The response curves generated by these model also displayed details of response curve behaviour consistently observed in numerous experimental studies. In particular, they explain an apparent shift along the response axis, different slopes of the shifted response curves, and changes in the slope within individual response curves. The simple, abstract models allow for a deeper understanding of adaptive mechanisms beyond the auditory system of the cricket.

Sinnessysteme erfassen und verarbeiten staendig die vielfaeltigen und komplexen Reize der Umwelt. Um die funktionellen Eigenschaften eines solchen Systems zu untersuchen, verwendet man jedoch oft relativ einfache, abstrakte Reize. Diese Reize erlauben aber meist nicht, die Funktion des Systems im Verhaltenskontext zu interpretieren. Ferner erhaelt man durch einfache Reize im allgemeinen eine unvollstaendige Beschreibung des Systems. Innerhalb dieser Arbeit zeige ich exemplarisch am Beispiel von auditorischen Rezeptorneuronen von Heuschrecken, wie man natuerliche Stimuli einsetzen kann, um die sensorische Codierung zu untersuchen.Heuschrecken verwenden akustische Kommunikation zur Partnerfindung und -auswahl. Dabei sind die Weibchen hochselektiv bei der Wahl eines Maennchens. Von besonderem Interesse ist daher, inwieweit Informationen ueber Unterschiede zwischen Maennchengesaengen durch die auditorischen Rezeptoren des Weibchens erhalten werden. Wie in der Arbeit gezeigt wird, liefern selbst einzelne Rezeptorneuronen hinreichend Information, um selbst kleine Unterschiede zwischen den Maennchengesaengen zu erkennen. Diese erstaunliche Aufloesung der Gesaenge dient vermutlich der Auswahl von genetisch hochwertigen Partnern. Ferner wird gezeigt, dass auditorische Rezeptoren nicht allgemein viel Information ueber Stimuli liefern, sondern auf spezifische Zeitskalen und Strukturen der natuerlichen Stimuli optimiert sind. Falls sensorische Systeme generell gut auf die jeweilig verhaltensrelevanten Stimuli abgestimmt sind, so kann man diese Stimuli auch automatisch finden. Im letzten Teil der Arbeit wird ein Online-Algorithmus vorgestellt, der dieses Ziel unter Verwendung informationstheoretischer Prinzipien erreicht. Dieser Algorithmus kann in Zukunft dazu dienen, die Effizienz elektrophysiologischer Experimente in beliebigen Systemen zu erhoehen. / In their natural environment, sensory systems process a wealth of complex stimuli. In contrast, most experimental tests of sensory systems employ simple stimuli that can be described by one or two parameters. However, these simple stimuli do usually not allow to relate the function of a specific system to an animal's behaviour. Furthermore, in many cases a complete characterisation of a sensory system cannot be achieved by simple stimuli alone. Within this thesis, I demonstrate how one can employ natural stimuli to study aspects of sensory coding. Grasshoppers use acoustic communication for mate detection and selection. Females show preferences for certain "qualities" of the signals produced by different conspecific males. In this thesis, I investigated how much information female grasshoppers obtain about differences between the mating songs of males. Already single auditory receptor neurons of female grasshoppers encode sufficient information to distinguish even fine variations of male songs. Presumably, this astonishing resolution is needed to single out males of high genetic quality. Furthermore, I show that the ensemble of stimuli that best explores the coding regime of a given receptor has features and time scales that are typical for grasshopper songs. If a close match between the behaviourally relevant stimuli and the sensory system is an evolutionary design principle, then one can extract the relevant stimuli from a given system without prior knowledge. In the last part of the thesis, an online algorithm is introduced, that achieves this goal using information-theoretic principles. This algorithm might help to improve the performance of experiments within the limited time of an electrophysiological recording session.

Das Gefühl die eigenen Handlungen selbst zu verursachen und deren Konsequenzen zu kontrollieren, ist ein wesentlicher Bestandteil unserer Selbstwahrnehmung und wird als Erleben von Urheberschaft oder Autorenschaft bezeichnet. Die zugrunde liegenden neurokognitiven Mechanismen sind bislang nur unzureichend verstanden. In zwei Experimenten zur Handlungswahrnehmung wurde bei gesunden Probanden mittels Elektroenzephalogramm (EEG) die Hirnaktivität auf visuelles Handlungsfeedback erfasst. Reduzierte neuronale Aktivität (sensorische Attenuierung) auf selbst versus extern generiertes Feedback wurde als implizites Maß für das Erleben von Urheberschaft verwendet. Die Ergebnisse zeigten, dass das Ausmaß der neuronalen Attenuierung stärker von der Präsenz einer Handlung sowie vorausgehenden Hinweisreizen abhing, als von präzisen Vorhersagen durch spezifische Kontingenzregeln. Die explizite Beurteilung der eigenen Urheberschaft dagegen beruhte primär auf hoher Kontingenz von Handlung und Feedback, während externe Hinweisreize nur in Kontexten herangezogen wurden, in denen Kontingenzinformationen nicht ausreichten. Eine dritte EEG Studie untersuchte Patienten mit Zwangsstörung, welche durch abweichendes Erleben der Vollendung und Urheberschaft für Handlungsergebnisse gekennzeichnet ist. Die Ergebnisse zeigten eine fehlende neuronale Attenuierung selbst generierter Handlungskonsequenzen bei Zwangspatienten. Verkörperte Signale wurden dabei weniger stark genutzt für Vorhersagen des Handlungsfeedbacks. Zusammenfassend trägt die vorliegende Arbeit zur Validierung der sensorischen Attenuierung als implizites Maß des Erlebens von Urheberschaft bei. Die Ergebnisse zeigen, dass das Erleben von Urheberschaft auf einer Integration multipler verkörperter und externer, kontextueller Hinweisreize beruht. Dieser Integrationsmechanismus scheint bei Zwangspatienten gestört zu sein und führt möglicherweise zu dem mangelnden Gefühl von Handlungsabschluss und Urheberschaft. / The experience of causing and controlling one s own actions and their consequences is a major aspect of our self-awareness, which has been termed sense of agency or experience of authorship. The underlying neural and cognitive mechanisms are still not well understood. In two consecutive experiments on action awareness, the electroencephalogram (EEG) of healthy participants was recorded to measure brain activity related to the perception of visual feedback. Reduced neuronal activity (sensory attenuation) in response to self- versus externally generated feedback was taken as an implicit measure for the sense of agency. The results showed that the amount of sensory attenuation was primarily determined by the mere presence of an action and external cues independent of highly precise predictions based on specific contingency rules. Explicit judgments of agency, in contrast, were mainly determined by high degrees of contingency between action and feedback, and external cues had an influence only in ambiguous contexts where contingency information was not reliable enough. A third EEG study investigated patients suffering from obsessive-compulsive disorder (OCD). OCD is characterized by lacking a sense of completion and agency for action outcomes. The results of this study revealed that OCD patients fail to suppress the consequences of their own action. Embodied signals were used less by patients for making specific predictions of the action feedback. In conclusion, the present work offers validation of sensory attenuation as an implicit measure of non-conceptual agency experience, and provides evidence that the sense of agency is based on an optimal integration of multiple embodied and external, contextual cues. Moreover, the present research reveals for the first time, to our knowledge - reduced gating of extracorporeal sensory action consequences in patients suffering from OCD, which may explain aberrant feelings of action completion and agency in these patients.

No description available.

No description available.

Habituation is a filter that optimizes the processing of information by our brain in all sensory modalities. It results in an unconscious reduced responsiveness to continuous or repetitive stimulation. In olfaction, the main question is whether habituation works the same way for any odorant or whether we habituate differently to each odorant? In particular, whether chemical, physical or perceptual cues can limit or increase habituation. To test this, the odour intensity of 32 odorants differing in physicochemical characteristics was rated by 58 participants continuously during 120s. Each odorant was delivered at a constant concentration. Results showed odorants differed significantly in habituation, highlighting the multifactoriality of habituation. Additionally habituation was predicted from 15 physico-chemical and perceptual characteristics of the odorants. The analysis highlighted the importance of trigeminality which is highly correlated to intensity and pleasantness. The vapour pressure, the molecular weight, the Odor Activity Value (OAV) and the number of double bonds mostly contributed to the modulation of habituation. Moreover, length of the carbon chain, number of conformers and hydrophobicity contributed to a lesser extent to the modulation of habituation. These results highlight new principles involved in the fundamental process of habituation, notably trigeminality and the physicochemical characteristics associated.

Tiger nuts (Cyperus esculentus L) are recognized as a high potential, alternative source of food nutrients. However, there is limited scientific literature on the technological possibilities for developing value-added foods, such as fermented products from tiger nut milk. Therefore, strategies for producing and improving the properties of fermented tiger nut milk were investigated for generating lactose-free, nutritious yogurt-like products with acceptable sensory properties and a prolonged shelf life quality. A wet-milling procedure was standardized for extracting tiger nut milk from tiger nuts, and the effects of the extraction process on nutrient distribution, colour properties and colloidal stability of the milk were analyzed. Next, tiger nut milk was enriched with proteins and/or hydrocolloids and the impact of the additives on the physical properties of the milk were determined. Enriched tiger nut milk was fermented by using classical yogurt cultures and the obtained products were analyzed for the microbiological, physico-chemical and sensory characteristics. Additionally, effects of enriching tiger nut milk with microbial transglutaminase cross-linked proteins on the microbiological and physico-chemical properties were evaluated. Higher wet-milling intensity improved the nutrient composition, colloidal stability and colour of the milk. Enrichment of tiger nut milk with milk proteins and xanthan gum enhanced the viscosity and stability, and after fermentation, led to homogenous gel-like products with superior microbiological, physico-chemical and different sensory properties compared to the fermented plain tiger nut milk. Microbial transglutaminase cross-linked proteins improved the physical characteristics of the fermented product, especially during storage. This product would be relevant in many developing countries with high prevalence of lactose intolerance, limited access to nutritious food but show a high distribution of tiger nut vegetation.:1. Introduction and aim 1 2. Literature review 4 2.1 Tiger nut, origin, nutritional value and food use 4 2.2 Tiger nut milk, preparation and nutrient composition 7 2.3 Colloidal characteristics of tiger nut milk 9 2.4 Factors accounting for the dispersion stability of tiger nut milk 10 2.5 Enhancing tiger nut milk stability 12 2.6 Properties of fermented tiger nut milk 17 2.7 Microbial transglutaminase and properties of fermented tiger nut milk 18 3. Methodology 21 3.1 Extraction and characterisation of tiger nut milk 21 3.1.1 Sample collection and preparation 21 3.1.2 Tiger nut milk extraction 21 3.1.3 Nutrient analysis of tiger nuts 22 3.1.4 Analysis of tiger nut products 23 3.1.5 Particle size distribution 24 3.1.6 Colloidal stability 25 3.1.7 Colour measurement 25 3.2 Stabilisation of tiger nut milk dispersion 26 3.2.1 Tiger nut milk preparation 26 3.2.2 Preparation of tiger nut milk enrichments 26 3.2.3 Gravitational stability of enriched tiger nut milk 27 3.2.4 Accelerated gravitational stability of enriched tiger nut milk 28 3.2.5 Viscosity of TNM mixtures 29 3.3 Extraction and characterisation of globular tiger nut proteins 29 3.3.1 Protein extraction and fractionation 29 3.3.2 Molecular mass of globular tiger nut proteins 31 3.3.3 Denaturation temperature of globular tiger nut proteins 32 3.3.4 Isoelectric point of globular tiger nut protein 33 3.4 Properties of fermented tiger nut milk enriched with proteins 34 3.4.1 Materials and Reagents 34 3.4.2 Preparation of plain and enriched tiger nut milk 34 3.4.3 Fermentation of plain and enriched tiger nut milk 35 3.4.4 Viable counts of starter cultures in fermented tiger nut milk systems 36 3.4.5 Chemical analysis of unfermented and fermented tiger nut milk 36 3.4.6 Physical analysis of fermented tiger nut milk products 37 3.4.7 Sensory analysis of fermented tiger nut milk products 38 3.5 Microbial transglutaminase and fermented tiger nut milk property 38 3.5.1 Preparation of plain and enriched tiger nut milk 38 3.5.2 Fermentation of plain and enriched tiger nut milk 39 3.5.3 Analysis of the enzymatically cross-linked proteins 39 3.5.4 Viable counts 40 3.5.5 pH and titratable acidity 40 3.5.6 Syneresis and viscosity 41 3.5.7 Colour of fermented tiger nut products 41 3.6 Statistical analysis 41 4. Results and discussion 43 4.1 Extraction and characteristics of tiger nut milk 43 4.1.1 Material recovery, mass transfer and yield of tiger nut solids 43 4.1.2 Nutrient composition of tiger nut products 45 4.1.3 Physical properties of tiger nut milk 48 4.1.3.1 Particle size distribution of extracted tiger nut milk 48 4.1.3.2 Colloidal stability of tiger nut milk 49 4.1.3.3 Colour stability of tiger nut milk 51 4.2 Stabilisation of tiger nut milk 53 4.2.1 Effects of enrichments on the stability of tiger nut milk 53 4.2.2 Effects of pH and temperature on the stability of enriched TNM 56 4.2.3 Effects of enrichments on the rheology of tiger nut milk 58 4.3 Tiger nut protein extraction and characterisation 60 4.3.1 Protein extraction and fractionation 60 4.3.2 Molecular mass of tiger nut protein 62 4.3.3 Thermal denaturation of tiger nut protein 63 4.3.4 Isoelectric point of tiger nut proteins 66 4.4 Properties of fermented tiger nut milk enriched with proteins 67 4.4.1 Acidification and gel formation during fermentation 67 4.4.2 Microbiological properties of fermented enriched tiger nut milk 70 4.4.3 Physico-chemical properties of fermented enriched tiger nut milk 71 4.4.4 Sensory properties of fermented tiger nut milk products 76 4.5 Microbial transglutaminase and fermented tiger nut milk property 77 4.5.1 Effects on tiger nut milk fermentation 77 4.5.2 Microbiological properties during storage of fermented product 81 4.5.3 Physico-chemical properties during storage of fermented product 83 4.5.4 Effects on colour of fermented tiger nut product 86 5. Conclusions and outlook 88 Bibliography 90 List of figures 111 List of tables 115 List of Publications 116 Poster and presentations 116 / Erdmandeln (Cyperus esculentus L) haben ein hohes Potential als alternative Quelle Lebensmittelinhaltsstoffen. Allerdings gibt es nur in begrenztem Ausmaß Literatur über technologische Möglichkeiten zur Entwicklung von Mehrwert-Lebensmitteln wie fermentierter Erdmandelmilch. Daher wurden Strategien zur Herstellung und Verbesserung der Eigenschaften von fermentierter Erdmandelmilch zur Erzeugung laktosefreier joghurtähnlicher Produkte mit akzeptablen sensorischen Eigenschaften untersucht. Für die Extraktion der Erdmandelmilch wurde ein Nassmahlverfahren standardisiert und der Einfluss des Verfahrens auf die Nährstoffverteilung, die Farbeigenschaften und die kolloidale Stabilität der Milch analysiert. Als nächstes wurde Erdmandelmilch mit Proteinen und/oder Hydrokolloiden angereichert, und der Einfluss der Additive auf die physikalischen Eigenschaften des Extrakts bestimmt. Angereicherte Erdmandelmilch wurde mit klassischen Joghurtkulturen fermentiert, und die mikrobiologischen, physikalisch-chemischen und sensorischen Eigenschaften der Produkte wurden untersucht. Zusätzlich wurden Effekte der Anreicherung von Erdmandelmilch mit enzymatisch vernetzten Proteinen auf die mikrobiologischen und physikalisch-chemischen Eigenschaften bewertet. Eine höhere Nassmahlintensität verbesserte die Nährstoffzusammensetzung, die kolloidale Stabilität und die Farbe der Milch. Die Anreicherung erhöhte die Viskosität und Stabilität und führte nach der Fermentation zu homogenen gelartigen Produkten mit verbesserten mikrobiologischen, physikalisch-chemischen und sensorischen Eigenschaften im Vergleich zur fermentierten Erdmandelmilch. Mikrobielle Transglutaminase-vernetzte Proteine verbesserten die physikalischen Eigenschaften des fermentierten Produkts, insbesondere während der Lagerung. Dieses Produkt wäre in vielen Entwicklungsländern mit hoher Prävalenz von Laktoseintoleranz und begrenztem Zugang zu nahrhaften Lebensmitteln als Alternative von Interesse.:1. Introduction and aim 1 2. Literature review 4 2.1 Tiger nut, origin, nutritional value and food use 4 2.2 Tiger nut milk, preparation and nutrient composition 7 2.3 Colloidal characteristics of tiger nut milk 9 2.4 Factors accounting for the dispersion stability of tiger nut milk 10 2.5 Enhancing tiger nut milk stability 12 2.6 Properties of fermented tiger nut milk 17 2.7 Microbial transglutaminase and properties of fermented tiger nut milk 18 3. Methodology 21 3.1 Extraction and characterisation of tiger nut milk 21 3.1.1 Sample collection and preparation 21 3.1.2 Tiger nut milk extraction 21 3.1.3 Nutrient analysis of tiger nuts 22 3.1.4 Analysis of tiger nut products 23 3.1.5 Particle size distribution 24 3.1.6 Colloidal stability 25 3.1.7 Colour measurement 25 3.2 Stabilisation of tiger nut milk dispersion 26 3.2.1 Tiger nut milk preparation 26 3.2.2 Preparation of tiger nut milk enrichments 26 3.2.3 Gravitational stability of enriched tiger nut milk 27 3.2.4 Accelerated gravitational stability of enriched tiger nut milk 28 3.2.5 Viscosity of TNM mixtures 29 3.3 Extraction and characterisation of globular tiger nut proteins 29 3.3.1 Protein extraction and fractionation 29 3.3.2 Molecular mass of globular tiger nut proteins 31 3.3.3 Denaturation temperature of globular tiger nut proteins 32 3.3.4 Isoelectric point of globular tiger nut protein 33 3.4 Properties of fermented tiger nut milk enriched with proteins 34 3.4.1 Materials and Reagents 34 3.4.2 Preparation of plain and enriched tiger nut milk 34 3.4.3 Fermentation of plain and enriched tiger nut milk 35 3.4.4 Viable counts of starter cultures in fermented tiger nut milk systems 36 3.4.5 Chemical analysis of unfermented and fermented tiger nut milk 36 3.4.6 Physical analysis of fermented tiger nut milk products 37 3.4.7 Sensory analysis of fermented tiger nut milk products 38 3.5 Microbial transglutaminase and fermented tiger nut milk property 38 3.5.1 Preparation of plain and enriched tiger nut milk 38 3.5.2 Fermentation of plain and enriched tiger nut milk 39 3.5.3 Analysis of the enzymatically cross-linked proteins 39 3.5.4 Viable counts 40 3.5.5 pH and titratable acidity 40 3.5.6 Syneresis and viscosity 41 3.5.7 Colour of fermented tiger nut products 41 3.6 Statistical analysis 41 4. Results and discussion 43 4.1 Extraction and characteristics of tiger nut milk 43 4.1.1 Material recovery, mass transfer and yield of tiger nut solids 43 4.1.2 Nutrient composition of tiger nut products 45 4.1.3 Physical properties of tiger nut milk 48 4.1.3.1 Particle size distribution of extracted tiger nut milk 48 4.1.3.2 Colloidal stability of tiger nut milk 49 4.1.3.3 Colour stability of tiger nut milk 51 4.2 Stabilisation of tiger nut milk 53 4.2.1 Effects of enrichments on the stability of tiger nut milk 53 4.2.2 Effects of pH and temperature on the stability of enriched TNM 56 4.2.3 Effects of enrichments on the rheology of tiger nut milk 58 4.3 Tiger nut protein extraction and characterisation 60 4.3.1 Protein extraction and fractionation 60 4.3.2 Molecular mass of tiger nut protein 62 4.3.3 Thermal denaturation of tiger nut protein 63 4.3.4 Isoelectric point of tiger nut proteins 66 4.4 Properties of fermented tiger nut milk enriched with proteins 67 4.4.1 Acidification and gel formation during fermentation 67 4.4.2 Microbiological properties of fermented enriched tiger nut milk 70 4.4.3 Physico-chemical properties of fermented enriched tiger nut milk 71 4.4.4 Sensory properties of fermented tiger nut milk products 76 4.5 Microbial transglutaminase and fermented tiger nut milk property 77 4.5.1 Effects on tiger nut milk fermentation 77 4.5.2 Microbiological properties during storage of fermented product 81 4.5.3 Physico-chemical properties during storage of fermented product 83 4.5.4 Effects on colour of fermented tiger nut product 86 5. Conclusions and outlook 88 Bibliography 90 List of figures 111 List of tables 115 List of Publications 116 Poster and presentations 116