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 0 , waterholding capacity (WHC), yield stress (s o ) 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 AE 1.38) to WFY (5.38 AE 1.68). Hence, RFY can be considered as a natural food alternative for vegans.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.