Utilization of pre-gelatinized lesser yam flour to formulate coconut milk yoghurt

Abstract

This study employs pre-gelatinized lesser yam (Dioscorea esculanta) flour to make coconut milk yoghurt. Coconut milk of 22% fat was supplemented with 2%, 4%, 6% of lesser yam flour and corn starch for control. pH, syneresis, LAB, TA, and sensory characteristics were analysed to determine the suitable flour concentration throughout 21 days at 4°C. Syneresis differed in samples with lesser yam flour. Commercial coconut milk yoghurt exhibited less syneresis than lesser yam flour added yoghurt. 2% reduced yam flour lowers sensory preference values, some of which are statistically significant. 4% and 6% lesser yam flour samples tasted identical to the control sample. 4% and 6% reduced yam flour had identical pH, syneresis, LAB count, and sensory results. Thus, 4% yam flour produces high-quality yoghurt sample with less flour amount. This study suggested that the yoghurt product made from coconut milk can be obtained utilizing lesser yam flour as a yogurt stabilizer.