Development of a Fermented Coconut-based Dessert as a Fine Alternative to Dairy-based Yoghurts

Abstract

This study aimed at developing a fermented dessert prepared entirely using coconut milk, especially for non-dairy consumers including vegans. The development was done under 2 sensory evaluation stages, selecting the best plant gum composite out of Xanthan: CMC and guar gum: CMC composites, selecting the optimum sweetening capacity for the formulation out of 10%, 15%, and 20% at a 5:1 sugar: stevia ratio. The sweetness was enhanced, using stevia with cane sugar, keeping the moderate sugar level indication unchanged. The formulation accepted from the sensory evaluation stages was taken for further analysis with/without the preservative. The physicochemical parameters including pH, total soluble solids, water holding capacity, and syneresis, were varied within the range of 5.47-4.95, 20.9-20.6%, 94.49-85.81%, and 5.46-13.68 % respectively. Concerning proximate analyses, the product reported a lower protein content (2.20 ± 0.01 %) and a significant amount of fat content (19.17 ± 0.05 %). Nonetheless, a high proportion of saturated fatty acids, particularly lauric acid, were reported from the GC-FID analysis. Coconut milk and stevia contributed to significant antioxidant potential for the product. The product showed an ideal probiotic potential on the non-dairy matrix.