Properties of Malaysian Coconut-Breed (MATAG, MAWA, and Pandan) Yogurts: A Preliminary Analysis of Chemical, Microbiological, and Sensorial Characteristics

Authors

  • Gengghatarani Gengan Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
  • Ainnur Adnin Mohd Sha’ari Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
  • Nurul Izzah Khalid Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
  • Aliah Zannierah Mohsin Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
  • Ezzat Mohamad Azman Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
  • Nor Khaizura Mahmud @ Ab Rashid Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
  • Muhamad Hafiz Abd Rahim Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.

DOI:

https://doi.org/10.54987/jobimb.v12iSP1.953

Keywords:

Plant-based milk, Coconut milk, Proximate, Probiotic, Hedonic

Abstract

The conversion of coconut milk (CM) into yogurt may enhance its nutritional qualities and acceptance as a sustainable alternative to dairy. Three types of CM (Pandan, MATAG, and MAWA) were analyzed for protein and fat content using the Kjeldahl and Gerber method, respectively. Commercial plant-based starter culture was utilized to produce yogurts, with Pandan CM showing the highest lactic acid bacteria count (>109 CFU/mL). Consequently, sensory analysis with 50 untrained panelists revealed no significant differences between Pandan CM yogurt and dairy yogurt in terms of texture, flavor, sourness, creaminess, and overall acceptability. The study suggests that coconut yogurt is a microbiologically and commercially viable option, suitable for consumers preferring plant-based products and sustainability practices.

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Published

31.07.2024

How to Cite

Gengan, G. ., Sha’ari, A. A. M. ., Khalid, N. I. ., Mohsin, A. Z., Azman, E. M. ., Rashid, N. K. M. @ A. ., & Rahim, M. H. A. . (2024). Properties of Malaysian Coconut-Breed (MATAG, MAWA, and Pandan) Yogurts: A Preliminary Analysis of Chemical, Microbiological, and Sensorial Characteristics. Journal of Biochemistry, Microbiology and Biotechnology, 12(SP1), 93–95. https://doi.org/10.54987/jobimb.v12iSP1.953

Issue

Vol. 12 No. SP1 (2024): Special issue- Food Biochemistry, Microbiology and Biotechnology, FoSTUC 2024

Section

Articles

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