Rice Coconut Yogurt: Insights Into Physicochemical Properties, Microbial Stability, and Consumer Acceptance as a...

Area of Science:

• Food Science and Technology
• Dairy Alternatives
• Product Development

Background:

• Increasing consumer demand for plant-based and non-dairy yogurts.
• Need for viable alternatives to traditional cow's milk yogurt.
• Exploration of novel ingredients like coconut and rice milk.

Purpose of the Study:

• To investigate the potential of coconut milk and rice milk in yogurt production.
• To evaluate the physicochemical, microbiological, and sensory properties of plant-based yogurts.
• To compare these properties with traditional cow's milk yogurt.

Main Methods:

• Yogurt samples prepared using skim milk powder (SMP) blended with rice milk, coconut milk, cow milk, and a rice-coconut milk mixture.
• Control sample made from 100% cow milk.
• Comprehensive analysis including physicochemical tests (pH, acidity, water-holding capacity, syneresis, viscosity, solids, color), microbiological counts, and sensory evaluation.

Main Results:

• Coconut milk yogurt exhibited the lowest pH (4.10) and highest acidity (1097.67 mg/100 mL), with superior color, water-holding capacity (57.46%), and viscosity.
• Rice milk yogurt showed higher syneresis (19.43%) but acceptable microbiological and sensory profiles.
• Rice milk yogurt achieved the highest consumer acceptability, surpassing cow and coconut milk yogurts.

Conclusions:

• Coconut milk yogurt is a promising dairy alternative, especially for those with lactose intolerance and dairy allergies.
• Rice milk yogurt is a viable and nutritionally beneficial option with high consumer acceptance.
• Both coconut and rice milk show potential for developing successful non-dairy yogurt products.