Rice Coconut Yogurt: Insights Into Physicochemical Properties, Microbial Stability, and Consumer Acceptance as a Plant‐Based Alternative

TL;DR

This study explores rice and coconut milk as bases for plant-based yogurts, finding that coconut milk yogurt is stable and acidic, while rice milk yogurt is well-liked by consumers.

Contribution

The study introduces rice and coconut milk as viable bases for plant-based yogurts with favorable physicochemical and sensory properties.

Findings

Coconut milk yogurt had the lowest pH and highest acidity, with superior color and water-holding capacity.

Rice milk yogurt showed higher syneresis but was most accepted by consumers.

Both rice and coconut milk yogurts are viable dairy alternatives for lactose-intolerant individuals.

Abstract

The rising consumer demand for plant‐based and non‐dairy yogurts prompted this investigation into the potential of incorporating coconut milk and rice milk into yogurt production. Yogurt samples were prepared by blending skim milk powder (SMP) with rice milk, coconut milk, cow milk, and a 50:50 rice‐coconut milk mixture, alongside a control made from 100% cow milk. Comprehensive analyses evaluated physicochemical properties—pH, acidity, water‐holding capacity, syneresis, viscosity, total soluble solids, moisture content, total solids, and color—as well as microbiological counts and sensory attributes. Results revealed that coconut milk yogurt had the lowest pH (4.10 ± 0.021) and highest acidity (1097.67 ± 7.51 mg/100 mL), while adding SMP to cow milk increased pH to 5.02 ± 0.021 and reduced acidity. Coconut milk yogurt also exhibited superior color, water‐holding capacity (57.46% ± 0.174%), and viscosity, whereas rice milk yogurt showed higher syneresis (19.43% ± 0.404%) but acceptable microbiological and sensory profiles. Notably, rice milk yogurt gained the highest consumer acceptability, surpassing cow and coconut milk variants. Overall, the findings suggest that coconut milk yogurt is a promising dairy alternative, particularly for individuals with lactose intolerance and dairy allergies, with rice milk yogurt also representing a viable, nutritionally beneficial option.

This study demonstrates that rice and coconut milk can serve as effective bases for nutrient‐rich, plant‐based yogurts with properties similar to those of dairy yogurt. Coconut milk yogurt exhibited superior stability and acidity, while rice milk yogurt offered high consumer acceptability. These findings suggest that coconut milk yogurt is a promising dairy alternative, particularly for individuals with lactose intolerance and dairy allergies, with rice milk yogurt also representing a viable, nutritionally beneficial option.

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