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Horchata de Chufa: A Traditional Spanish Beverage with Exceptional Organoleptic, Nutritive, and Functional Attributes

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Functional Properties of Traditional Foods

Part of the book series: Integrating Food Science and Engineering Knowledge Into the Food Chain ((ISEKI-Food,volume 12))

Abstract

In this chapter, the composition, nutritional value, and manufacture process of Horchata de chufa, a traditional Spanish beverage is explained. This healthy beverage is obtained from dried tiger nut tubers and its consumption is very seasonal, being mostly the summer months, thanks to its refreshing properties.

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Authors and Affiliations

  1. Instituto de Ingeniería de Alimentos para el Desarrollo, Universidad Politécnica de Valencia, Camino de Vera s/n, Valencia, 46022, Spain

    Eugenia Martín-Esparza & Chelo González-Martínez

Authors
  1. Eugenia Martín-Esparza
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  2. Chelo González-Martínez
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Corresponding author

Correspondence to Chelo González-Martínez .

Editor information

Editors and Affiliations

  1. University of Iceland, Faculty of Food Science and Nutrition, Reykjavík, Iceland

    Kristberg Kristbergsson

  2. Izmir , Turkey, Food Engineering Department Ege Universi, Izmir, Turkey

    Semih Ötles

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Martín-Esparza, E., González-Martínez, C. (2016). Horchata de Chufa: A Traditional Spanish Beverage with Exceptional Organoleptic, Nutritive, and Functional Attributes. In: Kristbergsson, K., Ötles, S. (eds) Functional Properties of Traditional Foods. Integrating Food Science and Engineering Knowledge Into the Food Chain, vol 12. Springer, Boston, MA. https://doi.org/10.1007/978-1-4899-7662-8_26

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