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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| Format: | Article |
| Language: | English |
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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 |
| _version_ | 1848867990120955904 |
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| author | 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 |
| author_facet | 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 |
| author_sort | Gengan, Gengghatarani |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | 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. |
| first_indexed | 2025-11-15T14:45:16Z |
| format | Article |
| id | upm-119517 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T14:45:16Z |
| publishDate | 2024 |
| publisher | Hibiscus Publisher Enterprise |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1195172025-08-27T04:20:51Z http://psasir.upm.edu.my/id/eprint/119517/ Properties of Malaysian coconut-breed (Matag, Mawa, and Pandan) yogurts: a preliminary analysis of chemical, microbiological, and sensorial characteristics 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 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. Hibiscus Publisher Enterprise 2024 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/119517/1/119517.pdf Gengan, Gengghatarani and Mohd Sha’ari, Ainnur Adnin and Khalid, Nurul Izzah and Mohsin, Aliah Zannierah and Azman, Ezzat Mohamad and Mahmud @ Ab Rashid, Nor Khaizura and Abd Rahim, Muhamad Hafiz (2024) Properties of Malaysian coconut-breed (Matag, Mawa, and Pandan) yogurts: a preliminary analysis of chemical, microbiological, and sensorial characteristics. Journal of Biochemistry, Microbiology and Biotechnology, 12 (SP1). pp. 93-95. ISSN 2289-5779 https://journal.hibiscuspublisher.com/index.php/JOBIMB/article/view/953 10.54987/jobimb.v12isp1.953 |
| spellingShingle | 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 Properties of Malaysian coconut-breed (Matag, Mawa, and Pandan) yogurts: a preliminary analysis of chemical, microbiological, and sensorial characteristics |
| title | Properties of Malaysian coconut-breed (Matag, Mawa, and Pandan) yogurts: a preliminary analysis of chemical, microbiological, and sensorial characteristics |
| title_full | Properties of Malaysian coconut-breed (Matag, Mawa, and Pandan) yogurts: a preliminary analysis of chemical, microbiological, and sensorial characteristics |
| title_fullStr | Properties of Malaysian coconut-breed (Matag, Mawa, and Pandan) yogurts: a preliminary analysis of chemical, microbiological, and sensorial characteristics |
| title_full_unstemmed | Properties of Malaysian coconut-breed (Matag, Mawa, and Pandan) yogurts: a preliminary analysis of chemical, microbiological, and sensorial characteristics |
| title_short | Properties of Malaysian coconut-breed (Matag, Mawa, and Pandan) yogurts: a preliminary analysis of chemical, microbiological, and sensorial characteristics |
| title_sort | properties of malaysian coconut-breed (matag, mawa, and pandan) yogurts: a preliminary analysis of chemical, microbiological, and sensorial characteristics |
| url | http://psasir.upm.edu.my/id/eprint/119517/ http://psasir.upm.edu.my/id/eprint/119517/ http://psasir.upm.edu.my/id/eprint/119517/ http://psasir.upm.edu.my/id/eprint/119517/1/119517.pdf |