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Development of reduced‐fat coconut yoghurt: physicochemical, rheological, microstructural and sensory properties
Author(s) -
Chetachukwu Adegoke Samuel,
Thongraung Chakree,
Yupanqui Chutha Takahashi
Publication year - 2019
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12600
Subject(s) - food science , streptococcus thermophilus , rheology , water holding capacity , chemistry , lactobacillus , materials science , fermentation , composite material
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.