From:  Effect of pretreatment methods on the sensory and nutritional properties of a yoghurt-like product made from tiger nuts (Cyperus esculentus L.)

 pH, total titratable acidity, syneresis, and water holding capacity of tiger nut yoghurts

SamplespHTotal titratable acidity (%)Syneresis (%)Water holding capacity (%)
RYS4.75 ± 0.01d0.89 ± 0.00a18.18 ± 1.64a39.03 ± 1.05b
TYS4.21 ± 0.02a1.49 ± 0.01e20.08 ± 1.82b39.06 ± 1.72b
EYS4.51 ± 0.02c1.08 ± 0.01b18.38 ± 1.57a38.12 ± 0.34a
SYS4.37 ± 0.03b1.28 ± 0.01c18.53 ± 1.62ab38.32 ± 1.69ab
GYS4.23 ± 0.02a1.42 ± 0.02d19.00 ± 2.78b38.73 ± 1.37b
TeYS4.11 ± 0.01a1.88 ± 0.01f20.32 ± 1.07b39.73 ± 1.35b

RYS (roasting); TYS (soaking); EYS (boiling); SYS (drying); GYS (germination); TeYS (control). Values are expressed as mean ± standard deviation (n = 3). Values marked with different letters in the same column are significantly different (p < 0.05)