Development of reduced‐fat coconut yoghurt: physicochemical, rheological, microstructural and sensory properties.

A reduced‐fat coconut yoghurt (RFY) was developed. The proximate composition of whole‐fat coconut yoghurt (WFY) was significantly different from that of RFY. The storage modulus G′, water‐holding capacity (WHC), yield stress (τo) and consistency coefficient (k) of RFY were higher than those of WFY. The RFY exhibited lower lipid oxidation as the storage period increased. The RFY showed better viability of Lactobacillus bulgaricus and Streptococcus thermophilus. Furthermore, the micrographs of WFY showed larger pores than those of RFY. The sensory panellist preferred RFY (6.78 ± 1.38) to WFY (5.38 ± 1.68). Hence, RFY can be considered as a natural food alternative for vegans. [ABSTRACT FROM AUTHOR]