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

 Average scores for the sensory attributes

YoghurtColorOdorTextureTaste
RYS7.67 ± 0.18b7.98 ± 0.18b6.84 ± 0.32a7.23 ± 0.29c
TeYS7.49 ± 0.26b6.95 ± 0.22a7.60 ± 0.26b6.91 ± 0.25ab
TYS6.86 ± 0.22ab6.77 ± 0.23a7.98 ± 0.24c5.95 ± 0.27a
EYS7.70 ± 0.23b6.81 ± 0.25a7.35 ± 0.24ab6.81 ± 0.28ab
SYS6.53 ± 0.22a7.09 ± 0.19ab7.05 ± 0.29a6.93 ± 0.26ab
GYS7.30 ± 0.27ab6.79 ± 0.23a7.79 ± 0.34bc6.00 ± 0.30a

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 on the same line are significantly different (p < 0.05)