Production and Evaluation of Yoghurt Produced from Tiger Nut Enriched with Cinnamon

Production and Evaluation of Yoghurt Produced from Tiger Nut Enriched with Cinnamon

This study evaluated the quality characteristics of yoghurt produced from tiger nut milk enriched with cinnamon. Valued for their high nutritional content, tiger nuts were combined with cinnamon at varying ratios (100:0, 99.5:0.5, 99:1, 98.5:1.5, and 98:2) to enhance yoghurt quality. Proximate compo...

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Bibliographic Details
Main Authors:	Oladotun Olakanmi OGUNTOYINBO, Olumuyiwa Adekanmi BABARINSA, Ibijoke Itunu OTESILE
Format:	Article
Language:	English
Published:	AcademicPres 2025-05-01
Series:	Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology
Subjects:	yoghurt; proximate; physicochemical; antinutrient; sensory.
Online Access:	https://journals.usamvcluj.ro/index.php/fst/article/view/15160
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