Properties of Malaysian coconut-breed (Matag, Mawa, and Pandan) yogurts: a preliminary analysis of chemical, microbiological, and sensorial characteristics

Properties of Malaysian coconut-breed (Matag, Mawa, and Pandan) yogurts: a preliminary analysis of chemical, microbiological, and sensorial characteristics

The conversion of coconut milk (CM) into yogurt may enhance its nutritional qualities and acceptance as a sustainable alternative to dairy. Three types of CM (Pandan, MATAG, and MAWA) were analyzed for protein and fat content using the Kjeldahl and Gerber method, respectively. Commercial plant-based...

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Bibliographic Details
Main Authors: Gengan, Gengghatarani, Mohd Sha’ari, Ainnur Adnin, Khalid, Nurul Izzah, Mohsin, Aliah Zannierah, Azman, Ezzat Mohamad, Mahmud @ Ab Rashid, Nor Khaizura, Abd Rahim, Muhamad Hafiz
Format: Article
Language:English
Published: Hibiscus Publisher Enterprise 2024
Online Access:http://psasir.upm.edu.my/id/eprint/119517/
http://psasir.upm.edu.my/id/eprint/119517/1/119517.pdf

Internet

http://psasir.upm.edu.my/id/eprint/119517/
http://psasir.upm.edu.my/id/eprint/119517/1/119517.pdf

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