The growing demand for plant-based foods has stimulated the development of dairy alternatives with improved nutritional, technological, and functional properties. Coconut milk has emerged as a promising raw material due to its neutral flavor, lipid profile, and consumer acceptance. This study aimed to develop and optimize a coconut-based yogurt-like (CBYL) product and to evaluate its physicochemical, rheological, and microbiological characteristics during refrigerated storage. Different hydrocolloids were initially screened to reduce syneresis, followed by formulation optimization using a 2 3 central composite design evaluating coconut sugar concentration, inulin content, and fermentation time. The optimized formulation was characterized and compared with conventional cow's milk yogurt. CBYL had 79.97% moisture, 0.19% ash, 9.27% lipids, 2.07% protein, and 8.50% carbohydrates, and exhibited higher firmness, viscosity, and resistance to deformation than the dairy counterpart. Lactic acid bacteria remained viable above recommended levels throughout 30 days of storage, with stable pH and physicochemical properties. Although CBYL showed higher syneresis than conventional yogurt, its structural stability was maintained during storage. Overall, the results demonstrate that CBYL is a feasible yogurt-like plant-based fermented product and an effective carrier matrix for probiotic microorganisms, particularly exopolysaccharide-producing strains, highlighting its potential for application in plant-based fermented foods. • Structure of a coconut-based yogurt-like system was engineered using hydrocolloids and controlled fermentation. • CMC–xanthan interaction improved gel stability and reduced syneresis in the emulsion-filled matrix. • Central composite design enabled multi-response optimization of formulation and process variables. • Optimized system showed higher firmness and viscosity than the dairy control. • Stable microbial viability demonstrated suitability as a probiotic carrier during storage.
Jesus et al. (Sat,) studied this question.