Effect of fermentation time and temperature on the microbiological, nutritional and sensory characteristics of non-dairy yoghurt formulations produced from blends of cashew, almond and coconut aqueous extract using lactic acid bacteria

The study examines how temperature and fermentation length affect the microbiological, physicochemical, proximate, sensory, nutritional and anti-nutritional properties of the formulated non-dairy yoghurt alternatives. Non-dairy yoghurt alternatives were prepared using standard extraction methods and fermented using commercial LAB starter cultures at varying temperatures (40–45 °C) and time periods (3–13 h). Four formulations were developed alongside cow’s […]