Abstract:
The current research aimed to develop a plant-based set yoghurt utilizing coconut milk
as a substitute for dairy. Four distinct treatments were formulated by altering the ratio
of cow milk to coconut milk. Treatment 1 consisted of 100% cow milk, Treatment 2
was prepared with an equal ratio of cow milk and coconut milk (1:1), Treatment 3
utilized a I:4 ratio, and Treatment 4 was made with a 1 :9 ratio of cow milk to coconut
milk. The physio-chemical, nutritional, and sensory characteristics of all samples were
evaluated to identifu the most preferable formulation. Among the four treatments,
Treatment 4 (comprisingg0o/o coconut milk and 10% cow milk) exhibited the highest
overall quality and consumer acceptability regarding texture, flavor, and aroma. The
proximate analysis of Treatment 4 indicated a composition of 3.35Yo protein, 8.32o/o fat,
78.45% moisture, 0.42% crude fiber, and 8.32% carbohydrates. The findings
demonstrated that increasing the amount of coconut milk enhanced the fat, fiber, and
carbohydrate levels while preserving favorable sensory attributes. Consequently, the
study concludes that coconut milk can effectively serve as a nutritious and acceptable
plant-based yoghurt alternative to conventional dairy yoghurt.
