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...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Hibiscus Publisher Enterprise
2024
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| Online Access: | http://psasir.upm.edu.my/id/eprint/119517/ http://psasir.upm.edu.my/id/eprint/119517/1/119517.pdf |
| Summary: | 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 starter culture was utilized to produce yogurts, with Pandan CM showing the highest lactic acid bacteria count (>109 CFU/mL). Consequently, sensory analysis with 50 untrained panelists revealed no significant differences between Pandan CM yogurt and dairy yogurt in terms of texture, flavor, sourness, creaminess, and overall acceptability. The study suggests that coconut yogurt is a microbiologically and commercially viable option, suitable for consumers preferring plant-based products and sustainability practices. |
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