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 redness1. 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)1.
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 properties2. 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 yogurt3.
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 viscosity4.
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 texture5.
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 containers6. 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 profiles7 9.
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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Most relevant research papers on this topic
A comparison of the quality of plain yogurt and its analog made from coconut flesh extract.
Coconut yogurt alternatives may have non-standard quality attributes, and consumers should be aware of these differences to make informed purchasing decisions.
Formulation of yogurt-like product from coconut milk and evaluation of physicochemical, rheological, and sensory properties
Tapioca starch can stabilize yogurt-like products made from coconut milk, improving texture and taste without affecting lactic acid bacteria viability.
Development of Coconut Yogurt
Coconut yogurt with a 32 volume ratio of coconut juice and water has good structure, moderate flavor, and higher lactic acid bacteria content compared to regular yogurt.
Optimization of ingredient and processing levels for the production of coconut yogurt using response surface methodology
The optimal processing parameters for coconut yogurt production are 37°C, 8 hours of fermentation, and 3% starter culture.
Fortification of Cocogurt Made From Coconut (Cocos nucifera L.) Milk With Yellow Yam (Ipomea batatas L.) Puree
The best cocogurt treatment is fortifying with 5% yellow yam puree, which lowers acidity, increases viscosity, and enhances taste, aroma, color, and texture.
RCTCHARACTERISTICS OF THE YOGURT BEING INCUBATED IN GREEN COCONUT SHELL (Cocos nucifera L. var. viridis Hassk)
Yogurt incubated in green coconut shells has good results with lactose levels 2,32.42%, fat levels 10,60-12.50%, protein levels 4,80-4.90%, and pH values 4,14-4,24%.
RCT