Development of Coconut Milk Based Yoghurt Enriched with Aloe Vera (Aloe Barbadensis Miller) and Hibiscus (Hibiscus Sabdariffa) Extracts

Abstract

Lactose intolerance, vegan preferences and 0consumers on health-conscious diets looking for natural substitutes are driving up demand for dairy-free yoghurt substitutes. Coconut milk (Cocos nucifera), abundant in Sri Lanka which provides an ideal base with its creamy texture, potassium richness, fats, carbohydrates, vitamins, dietary fibers and bioactive compounds (flavonoids, phenols) that support Lactobacillus fermentation superior to traditional bases. This research developed and optimized coconut milk-based yoghurt enriched with aloe vera (Aloe barbadensis Miller) extract for antimicrobial properties and texture enhancement and hibiscus (Hibiscus sabdariffa) flower extract for natural anthocyanin coloring (cyanidin-3-sophoroside) and antioxidants. Aloe vera extract (0-20%) and fixed hibiscus extracts were added to coconut milk yoghurt. Physicochemical analysis were conducted by AOAC methods revealed that moisture content increased from 72.20-74.05%, ash from 0.22-0.29%, pH values decreased, while fat (2.06-1.26%) and sugars (14.90-13.60°Brix) decreased with the increase in aloe vera concentration. T₃ (10% aloe vera) had the best flavor, texture, bluish-purple color and overall acceptability, according to a sensory analysis conducted by twenty trained panel members using a 7-point hedonic scale. The antimicrobial properties of aloe vera increased the refrigerated shelf life to seven days. The enhanced nutritional composition, improved physicochemical properties and high sensory acceptability of the coconut milk yoghurt fortified with Aloe vera and Hibiscus extracts make it suitable for use as a functional plant-based alternative to dairy milk based yoghurt, especially for lactose intolerant, dairy-allergic and vegan populations.