ArticleInternational journal of food science2026
Effects of Starter Concentration and Fermentation Time on Microbiological, Physicochemical, Nutritional, and Sensory Properties of Young Coconut Drink-Based Yogurt.
Article in International journal of food science, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Abstract
The development of plant-based yogurt alternatives continues to expand in response to lactose intolerance, sustainability concerns, and demand for nondairy fermented products. Young coconut drink, derived from a mixture of coconut water and young coconut flesh, has been reported to contain fermentable sugars, minerals, and bioactive compounds that support microbial growth, suggesting its potential as a fermentation substrate. However, its fermentation characteristics remain underexplored. This study evaluated the effects of starter culture concentration (0.8% and 1%) and fermentation time (8 and 10 h) on the microbiological, physicochemical, nutritional, mineral, and sensory properties of young coconut drink-based yogurt. Yogurt was produced using
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