DEVELOPMENT OF STARTER CULTURE FOR THE PRODUCTION OF COCONUT YOGHURT
Journal Title: Annals. Food Science and Technology - Year 2016, Vol 17, Issue 1
Abstract
To our knowledge, there seem to be no report of the use of endogenous isolates from coconut milk as starter culture for the production of coconut yoghurt. This study was therefore designed to select appropriate microorganisms from coconut milk for use as starter culture for reproducible production of coconut yoghurt and to evaluate the quality of the yoghurt produced. Predominant lactic acid bacteria isolated from spontaneously fermented coconut milk were characterized and tested as potential starter cultures based on their ability to produce lactic acid and hydrogen peroxide. Lactobacillus acidophilus, Lactobacillus bulgaricus and Lactobacillus plantarum were selected and used singly and as mixed cultures for coconut yoghurt production. Starter culture fermented coconut yoghurt (SFCY) were assessed for pH, viscosity, total solid content, total titratable acidity, proximate composition and were subsequently evaluated for consumer acceptability. The pH of the coconut milk sample decreased with increase in fermentation period ranging from 4.71 to 5.72 after 8 h of fermentation. Total titratable acidity, viscosity and total solid content of SFCY ranged from 0.60 to 1.66 %, 3.00 to 8.50 cp and 14.02 to 15.50 % respectively. Consumer sensory analysis showed varying degrees of acceptability for SFCY samples. Overall sensory analysis showed that coconut milk fermented with Lactobacillus acidophilus, Lactobacillus bulgaricus and Lactobacillus plantarum combined starter culture was most preferred.
Authors and Affiliations
Aniekpeno I. Elijah
Keywords
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