Physicochemical and Organoleptic Characteristics of Yogurt from Coconut Milk

Objectives: Yogurt made from coconut milk presents an appealing alternative to traditional dairy yogurts, ideal for those with lactose intolerance or seeking plant-based options. This research gives a systematic comparison of yogurt from pre-mature, mature and over-mature coconut fruits as to its sensory, nutritional and microbiological characteristics. Methods: The study made use of completely randomized design. Findings: The sensory evaluation indicated that yogurt made from mature coconut fruit (T2) had the highest scores for taste/flavor (7.88), aroma/smell (7.68), color (7.90), and general acceptability (7.80) based on the 9 – point Hedonic scale, which was significantly superior and had better scores than yogurt from pre-mature (6.18–6.25) and over-mature fruits (6.73–6.93) (p < 0.01). Nutritional analysis highlighted its richness in essential minerals (ash content: 0.25%), moderate protein (1.23%), balanced carbohydrate profile (Calories from Carbohydrates: 70.88 kcal/100 g, Total Calories: 93.44 kcal/100 g, Total Carbohydrates: 17.72%), and low sodium content (34.51 mg/100 g), making it suitable for various dietary needs. Bacteriological analysis confirmed compliance with stringent quality standards (total plate count <10 CFU/g, coliforms <1.8 MPN/g, and yeast/mold <2.1 CFU/g), with total plate counts, coliform counts, and yeast and mold counts all below detectable limits, indicating hygienic production practices. Novelty: This study provides a new scientific finding that yogurt from mature coconut fruit has much better sensory qualities and improved nutritious values than those from young coconut or on any other plant-based substrate which has been focused on earlier studies. This study successfully demonstrates the functional advantages of mature coconut as a yogurt base. In addition, findings highlighted the importance of further studies on processing enhancement and flavoring agent addition for further improvement on product diversity and acceptability. Keywords: Coconut milk, Yogurt, Physicochemical analysis, Organoleptic characteristics, Plant - based