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| Quality and in vitro digestive properties of coconut oil-based yogurt |
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| DOI： |
| KeyWord:coconut oil yogurt sensory evaluation texture property in vitro digestion |
| FundProject:国家重点研发项目(2019YFD1002403)；国家自然科学基金（31930084）；国家杰出青年科学基金（31725022）；佛山市南海区人才创新创业团队（201811070001） |
| Author Name | Affiliation | | WANG Shushu1, XU Qingqing1, CHEN Ying1, LIU Xuan1,
WANG Weifei2, WANG Yonghua1,3 | 1.College of Food Sciences and Engineering, South China University of Technology, Guangzhou 510640,
China
2.Institute of Sericulture and Agricultural Products Processing, Guangdong Academy of Agricultural
Sciences, Guangzhou 510640, China
3.Guangdong Youmei Institute of Intelligent
Bio-manufacturing, Foshan 528226, Guangdong, China |
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| Abstract: |
| In order to develop a new type of yogurt and provide consumers with more choices, reconstituted milk rich in coconut oil was prepared by high-speed shearing and high-pressure homogenization with skim milk powder, water and coconut oil as raw materials, and then coconut oil-based yogurt was obtained after the sterilization, cooling, inoculation and fermentation of the reconstituted milk. The effect of coconut oil amount (0%, 2%, 4%, 6%, 8%, 10% and 12%) on the particle size of reconstituted milk was explored. Furthermore, the effects of coconut oil amount on the acidity, color, water holding capacity, sensory properties and texture properties of yogurt were investigated. The digestive properties of the coconut oil-based yogurt with the highest sensory scores were also explored. The results showed that when the amount of coconut oil was added at 2%-8%, there was no significant difference in the average particle size and particle size distribution of reconstituted milk. Moreover, the sensory score of the yogurt showed the best performance (with score of 89.1) when the oil amount was 6%. The water holding capacity of the yogurt with best performance was 87.1%, the pH was 4.25, and the brightness L* was 89.42. In vitro intestinal digestion showed that the triglyceride hydrolysis rate and fatty acid release rate of coconut oil-based yogurt (coconut oil amount 6%) were 25.99% and 13.85% higher than those of traditional yogurt with the same oil content, respectively. Overall, the addition of coconut oil facilitates the digestion and absorption of the yogurt and the overall quality of the yogurt is the best when the coconut oil amount is 6%. |
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