The effect of endosperm maturity on the physicochemical compositions and sensory acceptability of coconut milk and yogurt was studied. The influence of fermentation time on the physicochemical characteristics and sensory acceptability of coconut yogurt was also determined. 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.
Key words: Coconut milk, coconut yoghurt, fermentation, physicochemical, sensory.
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