{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,21]],"date-time":"2026-09-21T11:02:31Z","timestamp":1789988551980,"version":"4.0.1"},"reference-count":38,"publisher":"Wiley","issue":"1","license":[{"start":{"date-parts":[[2026,1,16]],"date-time":"2026-01-16T00:00:00Z","timestamp":1768521600000},"content-version":"vor","delay-in-days":15,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2026,1,1]],"date-time":"2026-01-01T00:00:00Z","timestamp":1767225600000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Food Science &amp; Nutrition"],"published-print":{"date-parts":[[2026,1]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:p>The rising consumer demand for plant\u2010based and non\u2010dairy yogurts prompted this investigation into the potential of incorporating coconut milk and rice milk into yogurt production. Yogurt samples were prepared by blending skim milk powder (SMP) with rice milk, coconut milk, cow milk, and a 50:50 rice\u2010coconut milk mixture, alongside a control made from 100% cow milk. Comprehensive analyses evaluated physicochemical properties\u2014pH, acidity, water\u2010holding capacity, syneresis, viscosity, total soluble solids, moisture content, total solids, and color\u2014as well as microbiological counts and sensory attributes. Results revealed that coconut milk yogurt had the lowest pH (4.10\u2009\u00b1\u20090.021) and highest acidity (1097.67\u2009\u00b1\u20097.51\u2009mg\/100 mL), while adding SMP to cow milk increased pH to 5.02\u2009\u00b1\u20090.021 and reduced acidity. Coconut milk yogurt also exhibited superior color, water\u2010holding capacity (57.46%\u2009\u00b1\u20090.174%), and viscosity, whereas rice milk yogurt showed higher syneresis (19.43%\u2009\u00b1\u20090.404%) but acceptable microbiological and sensory profiles. Notably, rice milk yogurt gained the highest consumer acceptability, surpassing cow and coconut milk variants. Overall, the findings suggest that coconut milk yogurt is a promising dairy alternative, particularly for individuals with lactose intolerance and dairy allergies, with rice milk yogurt also representing a viable, nutritionally beneficial option.<\/jats:p>","DOI":"10.1002\/fsn3.71466","type":"journal-article","created":{"date-parts":[[2026,1,17]],"date-time":"2026-01-17T04:51:19Z","timestamp":1768625479000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":2,"title":["Rice Coconut Yogurt: Insights Into Physicochemical Properties, Microbial Stability, and Consumer Acceptance as a Plant\u2010Based Alternative"],"prefix":"10.1002","volume":"14","author":[{"given":"Md. Naimur","family":"Rahman","sequence":"first","affiliation":[{"name":"Department of Nutrition and Food Engineering Daffodil International University  Dhaka Bangladesh"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2797-410X","authenticated-orcid":false,"given":"Md. Nahidul","family":"Islam","sequence":"additional","affiliation":[{"name":"Department of Food Engineering Gazipur Agricultural University  Gazipur Bangladesh"},{"name":"Institute of Food Safety and Processing Gazipur Agricultural University  Gazipur Bangladesh"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Md. Sazzat Hossain","family":"Sarker","sequence":"additional","affiliation":[{"name":"Department of Food Engineering and Technology Hajee Mohammad Danesh Science and Technology University  Dinajpur Bangladesh"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3066-1566","authenticated-orcid":false,"given":"Md. Sultan","family":"Mahomud","sequence":"additional","affiliation":[{"name":"Department of Food Engineering and Technology Hajee Mohammad Danesh Science and Technology University  Dinajpur Bangladesh"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,1,16]]},"reference":[{"key":"e_1_2_10_2_1","doi-asserted-by":"publisher","DOI":"10.18697\/ajfand.102.20170"},{"key":"e_1_2_10_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jafr.2024.101184"},{"key":"e_1_2_10_4_1","doi-asserted-by":"publisher","DOI":"10.17508\/cjfst.2018.10.2.13"},{"key":"e_1_2_10_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.afres.2025.101193"},{"key":"e_1_2_10_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.afres.2025.100983"},{"key":"e_1_2_10_7_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.afres.2024.100636"},{"key":"e_1_2_10_8_1","doi-asserted-by":"publisher","DOI":"10.21603\/2308\u20104057\u20102022\u20102\u2010537"},{"issue":"12","key":"e_1_2_10_9_1","first-page":"924","article-title":"Rice\u2010Coconut Yoghurt: Preparation, Nutritional and Sensory Qualities","volume":"3","author":"Belewu M. 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