Coconut yogurt
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Coconut Yogurt: Quality, Formulation, and Sensory Properties
Quality Comparison of Coconut Yogurt and Cow's Milk Yogurt
Coconut yogurt, a plant-based alternative to traditional cow's milk yogurt, exhibits distinct quality attributes. Studies have shown that plain yogurt made from cow's milk generally has higher lightness, yellowness, chroma, titratable acidity, retinol, and α-tocopherol content compared to coconut yogurt. Additionally, cow's milk yogurt has a higher nutritional value of fat and lower water-holding capacity (WHC) and redness . Coconut yogurt, particularly those with a grayish pink color due to oxidative processes, tends to have higher volatile acidity and different fatty acid profiles, including higher proportions of C14:0 and C18:1 c9, and lower total polyunsaturated fatty acids (PUFAs) and essential fatty acids (EFAs) .
Formulation and Stabilization of Coconut Yogurt
The formulation of coconut yogurt can be optimized using various stabilizers and additives. For instance, the addition of tapioca starch at concentrations of 1.0% significantly improves the texture and overall sensory acceptance of coconut yogurt. This stabilizer also reduces syneresis and increases the storage modulus, enhancing the yogurt's solid-like properties . Another study highlighted the importance of degreasing coconut juice and maintaining a specific ratio of coconut juice to water (3:2) to achieve a desirable structure and flavor in coconut yogurt .
Optimization of Processing Parameters
Optimizing the processing parameters such as temperature, fermentation time, and starter culture concentration is crucial for producing high-quality coconut yogurt. Research using response surface methodology (RSM) identified that the optimal conditions for coconut yogurt production include a fermentation temperature of 37°C, a duration of 8 hours, and a starter culture concentration of 3% (w/w). These conditions yield a product with favorable pH, titratable acidity, and viscosity .
Fortification and Sensory Evaluation
Fortifying coconut yogurt with additional ingredients like yellow yam puree can enhance its nutritional and sensory properties. A study found that adding 5% yellow yam puree to coconut yogurt resulted in a product with a pH of 4.39, viscosity of 4.46 cP, and a high count of lactic acid bacteria. This fortification also improved the sensory attributes, making the yogurt more appealing in terms of taste, aroma, color, and texture .
Incubation and Fermentation Techniques
Innovative incubation methods, such as using green coconut shells, have been explored to enhance the characteristics of coconut yogurt. Yogurt incubated in green coconut shells with flesh showed higher fat content and favorable pH levels compared to those incubated in traditional containers . Additionally, combining coconut milk with other plant-based milks like tigernut milk or cow's milk can produce yogurt with acceptable sensory qualities and nutritional profiles 79.
Conclusion
Coconut yogurt presents a viable alternative to traditional cow's milk yogurt, with unique quality attributes and potential for various formulations and fortifications. By optimizing ingredients, stabilizers, and processing parameters, producers can enhance the sensory and nutritional properties of coconut yogurt, making it a desirable option for consumers seeking plant-based dairy alternatives.
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