Abstract
Tiger nut is a comestible tuber which offers many under products such as yoghurt. The parameters influencing the quality of yoghurt being numerous, response surface methodology was used to optimize the formulation in order to reach a low intake of milk powder. The volume of tiger nut milk, mass milk powder and sugar mass are the factors monitored while the titratable acidity (AT), pH, dry soluble extract (ESS), ash, viscosity and color are the expected responses in these tests. The data are processed with a degree of confidence p < 0.05 associated with statistical analysis by the software Statgraphic Centurion XVI version 16.2.04. The different tests show that the factors have overall significant effects (p < 0.05) on the acidity, the ashes and the Whiteness index. The linear and quadratic factors of tiger nuts milk as well as those linears of the milk powder have significant effects (p < 0.05) on the pH and the ashes. The linear factors of milk powder have significant effects on DSE, AT and pH. The optimal formulation yielded a volume of tiger nut milk equal to 3.7 L/kg, a mass of powder milk of 63.4 g and 75 g of sugar for one kilogram of yogurt. With a desirability of 75%, this model is apt to explain the results and the experimental values fit with the predicted ones and are within the norms. The proximate analysis of optimal yoghurt formulation shows that fat and proteins contents are respectively 5.67% and 2.2%. Calcium, magnesium and potassium contents are respectively 160, 40 and 180 mg in 100 g of yoghurt.
Highlights
The inadequacy of the distribution of plant resources around the world and the lack of processing of available resources in some parts of the world mean that today a large part of the world’s population still suffers from the consequences of malnutrition
The parameters influencing the quality of yoghurt being numerous, response surface methodology was used to optimize the formulation in order to reach a low intake of milk powder
The volume of tiger nut milk, mass milk powder and sugar mass are the factors monitored while the titratable acidity (AT), pH, dry soluble extract (ESS), ash, viscosity and color are the expected responses in these tests
Summary
The inadequacy of the distribution of plant resources around the world and the lack of processing of available resources in some parts of the world mean that today a large part of the world’s population still suffers from the consequences of malnutrition. Tiger nut is one of the underused tubers in West Africa, which presents an interesting amino acids profile [4] [5], displaying high levels of essential fatty acids [5], soluble fibers, vitamins, minerals [6] [7] and phytochemicals such as isoflavones, flavonoids, terpenoids, alkaloids and saponins [8] [9]. The latter are known for their biological properties. For the sake of minimising the powdered milk input during the production of this tiger nut-based yogurt, this study has been performed by varying the required volume of the tiger nut milk from a constant mass (tiger nut milk concentration) and adding sugar using design of experiments to optimize the process of tiger nut-based yogurt
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