Development of Plant-Based Yogurt Analogue from Coconut Milk

Abstract

Plant-based “yogurt” products are ideal alternatives to milk for ethical and health concerns. A coconut milk-based “yogurt” was developed in this study, and its physicochemical properties, microbial stability, and sensory attributes were analysed. Changes of coconut milk into “yogurt” involved major changes, such as a reduction of pH from 6.45 to 4.66 and an increase of acidity from 0.17% to 0.68, which suggests asuccessful fermentation. Moisture content was reduced from 83.79% to 70.20%; this improved the texture and consistency of the “yogurt”; total solids increased from 16.21% to 29.80%; these results contribute to a rich flavour profile. As a result, 100% coconut milk “yogurt” and vanilla-flavoured variants were identified as the most preferred by panellists through sensory evaluation. Over four-week shelf-life testing on proof batches revealed no microbial contamination, indicating the absence of yeast, mold, and coliform bacteria. Acidity of increased steadily with storage, necessitating fermentation optimization to strike an appropriate flavour stability and consumer acceptability. Comparative analysis with existing literature proved that coconut milk “yogurt” is nutritious and sensory beneficial but also revealed limitations like its low protein content and difficulty in maintaining consistent flavour over time. Optimization of fermentation processes, further study into alternative plant-based protein and functional additive formulations, as well as adoption of sustainable packaging solutions, are some of the recommendations mentioned. This study provides significant insights into the feasibility of coconut milk “yogurt” as a plant-based dairy alternative, which caters to consumer needs for healthy, low lactose, and more environmentally friendly dairy products.