Physicochemical Characteristics and Sensory Properties of Coconut Milk Based Yoghurt

Abstract

Yoghurt is a popular fermented milk product, and milk, like other animal protein sources, is scarce and expensive. In the light of the above, this research was taken to promote the use of coconut in the production of yoghurt. This is done by producing yoghurt from coconut milk extract and cow milk. Fat content of the coconut milk yoghurt (CCMY) was significantly (P<0.05) higher than the cow milk yoghurt (CWMY) and mixed milk yoghurt (MMY). Protein content of sample cow milk yoghurt (CWMY) and mixed coconut/cow milk yoghurt (MMY) were significantly (P<0.05) higher than that of the Coconut milk yoghurt (CCMY) The energy value of the coconut milk yoghurt (CCMY) was significantly (P<0.05) higher (175.498) followed by the mixed milk yoghurt (MMY) (126.999). Cow milk yoghurt gave the least energy value (96.275kcal). Coconut milk yoghurt received significantly (p<0.05) higher colour acceptability. Taste, texture and overall acceptability of cow milk and mixed milk yoghurt were significantly (P<0.05) higher than the coconut milk yoghurt.

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