Pantnagar Journal of Research

Abstract

Coconut is a versatile and widely cultivated crop in tropical regions like Kerala and plays a vital role in the agrarian economy and local diets. Coconut milk, extracted from mature coconut kernels, is rich in healthy fats and micronutrients, making it an ideal base for plant-based food innovations. With the rising demand for dairy-free alternatives, coconut milk has gained prominence in developing lactose-free fermented products. Yoghurt prepared from coconut milk offers a nutritious, vegan-friendly option. This study aimed to standardize coconut milk-based yoghurt and evaluate its quality as a potential dairy alternative. Coconut milk was extracted, pasteurized, and blended with homogenized cow milk in varying proportions (T0-T10). The formulation with 60% coconut milk (T6) received the highest sensory evaluation score (8.36) based on a nine-point hedonic scale. Physicochemical analysis of T6 showed moisture (72.80%), acidity (0.38%), pH (4.71), water holding capacity (48.21%), syneresis (2%), viscosity (3800cP), curd tension (38.50), peroxide value (0.80 milleq. /kg), TSS (15.5 ^° (Bx)), total sugars (8.5%), reducing sugars (3.9%), carbohydrate (4.50g/100g), protein (2.28g/100g), fat (12.10%) and energy (142.90Kcal) which revealed favorable nutritional and functional properties, indicating significant potential for commercial-scale production of coconut milk yoghurt.