Abstract:Tiger nuts are one of the healthy sources to substitute for many consumer products such as cow milk and gluten. This study aimed to enhance the use of tiger nuts (Cyperus esculentus) as main raw material in the production of yoghurt. Phytochemical analyses were carried out and sensory parameters were evaluated. 1 kg of tiger nuts followed chronological steps to produce 2 liters of milk. These steps were: sorting and weighing, soaking, grinding using a blender, filtration through a polyethylene filter, pasteuri… Show more
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