Effects of endogenous fat content on gel network, physicochemical properties, and flavor of plant-based coconut yogurt: a comparative study with dairy-based counterpart.

This study investigated the effect of endogenous lipid content (2%, 7%, and 14%) on the multiscale properties of coconut yogurt fermented using DVS commercial starter cultures (Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus) at 42 °C for 8 h. The 7% lipid formulation significantly improved water-holding capacity (86.05%), reduced syneresis ratio (24.29%), and enhanced texture firmness by 18-25%， compared with the 2% and 14% formulations (p < 0.05). Mechanistically, moderate lipid levels promoted a continuous protein-lipid gel network, improving water immobilization, total polyphenols, and interfacial stability, as confirmed by Fourier-transform infrared (FTIR), Differential scanning calorimetry (DSC), and Confocal laser scanning microscopy (CLSM) analyses. Electronic tongue and GC-MS results further showed a more balanced profile of volatile and taste-active compounds in the 7% formulation, driven by optimized lipid-mediated ester formation and microbial metabolism. It further exhibited the highest antioxidant activity, including 22-30% increases in DPPH (2,2-diphenyl-1-picrylhydrazyl) and ABTS (2,2'-azinobis-3-ethylbenzothiazoline-6-sulfonic acid) radical-scavenging capacities (p < 0.05). Overall, moderate endogenous fat content facilitates the optimization of gel structural attributes and yields improvements in both sensory quality and functional properties.