Formulation of yogurt-like product from coconut milk and evaluation of physicochemical, rheological, and sensory properties

This study focuses on the addition of tapioca starch as a stabilizer in the formulation of yogurt-like products made from coconut milk. Yogurt-like products supplemented with tapioca starch at 0.5, 1.0, 1.5 and 2.0% (w/w) or without tapioca starch were stored at 4 degrees C for 14 days, and analyzed for pH changes, lactic acid bacteria viability, syneresis, rheological properties, whiteness index and sensory properties using 9-point hedonic scale. The results showed that the addition of tapioca starch did not affect the number of lactic acid bacteria during storage. Syneresis decreased with increasing concentration of tapioca starch, while the storage modulus (G ' or solid-like property) increased when the concentration of tapioca starch increased. Whiteness index was not affected by supplementation of tapioca starch at the end of storage. The sensory evaluation indicated that addition of tapioca starch from 1.0% led to higher liking scores, especially texture attribute. The product made with 1.0% tapioca starch was selected based on sensory scores for proximate analysis. The product contained 71.31% moisture, 1.91% protein, 6.01% carbohydrate, 20.22% fat and 0.55% ash. This study suggested that yogurt-like product made from coconut milk can be obtained using tapioca starch as a stabilizer.

Automated summary

This study found that the addition of tapioca starch did not affect the number of lactic acid bacteria during storage, but could decrease syneresis and increase the solid-like property. The addition of tapioca starch led to higher liking scores, especially in texture attribute.