Rheological, Tribological, and Sensory Analysis of Coconut-Oil-Modified Coconut Milk Kefir

Aunchalee Aussanasuwannakul^1*, Kassamaporn Puntaburt², Witcha Treesuwan³

¹Department of Food Chemistry and Physics, Institute of Food Research and Product Development, Kasetsart University, Bangkok, Thailand.

²Department of Food Processing and Preservation, Institute of Food Research and Product Development, Kasetsart University, Bangkok, Thailand.

³Department of Nutrition and Health, Institute of Food Research and Product Development, Kasetsart University, Bangkok, Thailand.

Corresponding Author Email: aunchalee.a@ku.th

Kefir made of coconut milk (CM) was developed as an alternative healthy beverage for elderly people. Coconut oil (CO; 0–15%) was added to modify the texture and mouthfeel of the final product. This study aimed to determine the viscosity, flow behavior, frictional properties, textural attributes, and oral processing time of the fermented CM beverage. We have defined the optimum level of CO that gives stability to the product and triggers specific sensory perceptions associated with viscosity and body characteristics. The sensation of roughness, a surface-related property, was also observed and dominated the later stage of oral processing. The current study describes the unique sensations that characterize the CO-modified CM kefir that targets elderly consumers. In addition to its nutritional benefits, CO can be added to enhance the perception of texture and mouthfeel when drinking the fermented beverage.

Coconut Milk; Coconut Oil; Kefir; Mouthfeel; Rheology; Sensory; Texture; Tribology

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