This study was conducted to investigate the effect of pH, addition of whipping agent and homogenization process on physicochemical properties, probiotic counts and sensory profile of yogurt coconut shake (YCS). YCS with different parameters; pH, addition of whipping agent and homogenization process, were prepared for analysis. YCS1 which was added with whipping agent and undergo homogenization resulted on highest percent in ash, protein, and fat content compared to other samples of YCS at 0.77%, 2.05%, and 1.50% respectively. Yogurt presence in coconut shake revealed that all YCS samples were more acidic compared to CS samples. YCS samples which undergo homogenization, had higher viscosity than non-homogenized YCS. YCS3 which without whipping agent and undergo homogenization had resulted on higher viscosity at 14.02 mPas. The difference in addition of whipping agent and homogenization process, effected the percentage of overrun among all YCS samples. Time taken for YCS can stay in homogenized state was ranged from 14.0 to 20.5 min. There was no significant effect of whipping agent addition and homogenization process among YCS samples in term of foam formation. YCS2; yogurt coconut shake with addition whipping agent and non homogenized formulation, had reached the highest number of probiotic strains counts at 5.11 x 107 cfu/mL. The sensory acceptability of samples, stated that YCS was averagely accepted by panelists in University Putra Malaysia and YCS3 which YCS without whipping agent and undergo homogenization process, was more preferable compared to other YCS samples.
Anis Shobirin binti, Meor Hussin, Mohamad Said Nor Haslina, Che Wan Sapawi Che Wan Nur Safraa binti, and Anzian Aliaa binti. 2017. “The Properties of Yogurt Coconut Shake and Coconut Shake”. Food and Applied Bioscience Journal 5 (1):50-68. https://li01.tci-thaijo.org/index.php/fabjournal/article/view/78573.