Production and Quality Assessment of Plant-based Yoghurt from Coconut Milk Fortified with Date Syrup
Sylvester Obaike Adejo, Konsum Linda Kemjie, Vachefon Heuvey Forwoukeh, Kelly Ndombow Yakum & Victor Egbeneje · Asian Food Science Journal · 2024
Aim: To evaluate the physicochemical, microbial, sensory attributes and storage stability of coconut yoghurt fortified with date syrup. Methodology: Yoghurt was prepared from coconut milk and date syrup. Five samples were formulated as follows: T0 (100% cow milk), T1 (100% coconu...
Open access
Research Article
10.9734/afsj/2024/v23i7730