Food Science and Biotechnology

, Volume 21, Issue 4, pp 933–940 | Cite as

Optimization of ingredient and processing levels for the production of coconut yogurt using response surface methodology

  • Harisun YaakobEmail author
  • Nor Rashidah Ahmed
  • Siti Khairunnisa Daud
  • Roslinda Abd Malek
  • Roshanida Abdul Rahman
Research Article


In this study, response surface methodology (RSM) was employed to optimize the ingredient formulation and processing parameters of coconut milk yogurt production such as temperature, time, and amount of starter culture on the sensory evaluation responses. Besides, the physicochemical properties such as pH, titratable acidity, and viscosity of the yogurt were also analysed. The analyses show that the coconut yogurts have a pH from 4.01 to 5.79, acidity from 0.461 to 2.079 (%), and viscosity from 433 to 21,833 cp during the optimization process. From the analysis of variance, the R2 of all response variables is more than 0.73 that indicates that a high proportion of variability was explained by the model. Based on the response surface 3D plot of the sensory evaluation, the optimum acceptability of the coconut yogurt processing parameter are at temperature of 37oC, 8 h of the fermentation duration, and 3%(w/w) of the starter culture.


coconut yogurt sensory response surface methodology optimization 


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Copyright information

© The Korean Society of Food Science and Technology and Springer Netherlands 2012

Authors and Affiliations

  • Harisun Yaakob
    • 1
    Email author
  • Nor Rashidah Ahmed
    • 2
  • Siti Khairunnisa Daud
    • 2
  • Roslinda Abd Malek
    • 1
  • Roshanida Abdul Rahman
    • 3
  1. 1.Institute of Bioproduct DevelopmentUniversiti Teknologi MalaysiaSkudai, JohorMalaysia
  2. 2.Faculty of Chemical and Natural Resources EngineeringUniversiti Malaysia PahangGambang, Kuantan, PahangMalaysia
  3. 3.Faculty of Chemical EngineeringUniversiti Teknologi MalaysiaSkudai, JohorMalaysia

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