Analysis of the quality of set-type coconut yogurt

Authors

WANG Qingke, College of Food Science and Technology, Hainan University, Haikou, Hainan 570228, China
LIU Sixin, College of Materials and Chemical Engineering, Hainan University, Haikou, Hainan 570228, China
LIANG Congying, College of Food Science and Technology, Hainan University, Haikou, Hainan 570228, China
LIN Xue, College of Food Science and Technology, Hainan University, Haikou, Hainan 570228, China
MA Yaqian, College of Food Science and Technology, Hainan University, Haikou, Hainan 570228, China
LI Congfa, College of Food Science and Technology, Hainan University, Haikou, Hainan 570228, China

Abstract

Solid-phase microtraction (SPEM) combined with gas chromatography-mass spectrometry (GC-MS) was employed to analyze the flavor compounds of set-type coconut yogurt. The organic acids were analyzed by high performance liquid chromatography. The quality of coconut yogurt was evaluated by texture analyzer, sensory analysis and physic-chemical analysis. Results showed that the flavor components of coconut milk increased after lactic acid fermentation, the contents of esters and acids in the coconut yogurt decreased by 7.38% and 6.88%, the contents of alchols, terpenes, ketones and alkanes increased by 8.14%, 0.81%, 5.21% and 0.13%, respectively. The content of lactic acid in coconut yogurt increased to 11.3 g/L. The texture parameters of hardness, viscosity, cohesion and chewiness in coconut yogurt were 2.15 N, 13.13 N·s, 0.317 and 0.57 N, respectively. The coconut yogurt had the solid content of 14.8 °Brix, the acidity of 80.47 g/L with pH 4.22, and water holding capacity of 92.52%. In general, the coconut yogurt set well and showed typical coconut flavor and fermentation aroma.

Publication Date

10-28-2019

First Page

131

Last Page

134

DOI

10.13652/j.issn.1003-5788.2019.10.026

Recommended Citation

Qingke, WANG; Sixin, LIU; Congying, LIANG; Xue, LIN; Yaqian, MA; and Congfa, LI (2019) "Analysis of the quality of set-type coconut yogurt," Food and Machinery: Vol. 35: Iss. 10, Article 26.
DOI: 10.13652/j.issn.1003-5788.2019.10.026
Available at: https://www.ifoodmm.cn/journal/vol35/iss10/26

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