With coconut milk and concentrated coconut water as the main raw materials, set-type functional coconut plant-based yoghurt with good flavor was developed by co-fermentation with Lactobacillus bulgaricus and Streptococcus thermophilus. The effects of the concentration of concentrated coconut water, granulated sugar, fermentation temperature and time on the sensory characteristics, physical and chemical indexes and the viable count of lactic acid bacteria in yoghurt were investigated. The optimal preparation parameters and antioxidant activity were studied. The results showed that the yoghurt was sticky, delicate in taste, with unique coconut flavor and best quality under the condition of 4% concentrated coconut water and 0% granulated sugar at 40℃ for 8 h. The DPPH free radical scavenging ability and total reducing ability of the yogurt products were much higher than those of commercially available yogurt and control yogurt. Therefore, the addition of concentrated coconut water can improve the quality and antioxidant activity of coconut plant-based yoghurt.
ZHAO Xiaoming
,
SONG Fei
,
ZHAO Songlin
,
WANG Hui
,
ZHANG Yufeng
. Processing technology of functional coconut plant-based yoghurt and its antioxidant activity[J]. Food and Fermentation Industries, 2022
, 48(11)
: 150
-155
.
DOI: 10.13995/j.cnki.11-1802/ts.029558
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