Development of reduced‐fat coconut yoghurt: physicochemical, rheological, microstructural and sensory properties

A reduced‐fat coconut yoghurt ( RFY ) was developed. The proximate composition of whole‐fat coconut yoghurt ( WFY ) was significantly different from that of RFY . The storage modulus G′, water‐holding capacity ( WHC ), yield stress (τ o ) and consistency coefficient ( k ) of RFY were higher than those of WFY . The RFY exhibited lower lipid oxidation as the storage period increased. The RFY showed better viability of Lactobacillus bulgaricus and Streptococcus thermophilus . Furthermore, the micrographs of WFY showed larger pores than those of RFY . The sensory panellist preferred RFY (6.78 ± 1.38) to WFY (5.38 ± 1.68). Hence, RFY can be considered as a natural food alternative for vegans.