Effect of endosperm maturity on the physicochemical composition and sensory acceptability of coconut (Coco nucifera) milk and yoghurt

Abstract

This study aimed to evaluate the effect of endosperm maturity on the physicochemical compositions and sensory acceptability of coconut milk, as well as to determine the effect of endosperm maturity and fermentation time on the physicochemical characteristics of coconut yogurt and its sensory acceptability, respectively. Varied coconut endosperm maturity (soft, medium, and hard) and fermentation time (6, 12, 18 and 24 h) were used to produce milk and yogurt. The physicochemical compositions and sensory acceptability of the samples were evaluated using standard methods. The physicochemical characteristics of coconut milk and yogurt were influenced by both endosperm maturity and fermentation time. Coconut milk produced from hard coconut endosperm was the most preferred and recorded the highest brix (3.31°), fat (6.71%), total solid (16.02%), and acidity (1.26%) levels. Coconut yogurt fermented for 6 h was the most preferred. Optimization of both coconut milk and yogurt processes could produce a commercially viable product.