{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,29]],"date-time":"2026-09-29T07:04:33Z","timestamp":1790665473868,"version":"4.1.0"},"reference-count":69,"publisher":"Wiley","issue":"1","license":[{"start":{"date-parts":[[2026,9,28]],"date-time":"2026-09-28T00:00:00Z","timestamp":1790553600000},"content-version":"vor","delay-in-days":270,"URL":"https:\/\/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":["International Journal of Food Science"],"published-print":{"date-parts":[[2026,1]]},"abstract":"<jats:p>\n                    The development of plant\u2010based yogurt alternatives continues to expand in response to lactose intolerance, sustainability concerns, and demand for nondairy fermented products. Young coconut drink, derived from a mixture of coconut water and young coconut flesh, has been reported to contain fermentable sugars, minerals, and bioactive compounds that support microbial growth, suggesting its potential as a fermentation substrate. However, its fermentation characteristics remain underexplored. This study evaluated the effects of starter culture concentration (0.8% and 1%) and fermentation time (8 and 10\u2009h) on the microbiological, physicochemical, nutritional, mineral, and sensory properties of young coconut drink\u2013based yogurt. Yogurt was produced using\n                    <jats:italic>Lactobacillus delbrueckii<\/jats:italic>\n                    subsp.\n                    <jats:italic>bulgaricus<\/jats:italic>\n                    and\n                    <jats:italic>Streptococcus thermophilus<\/jats:italic>\n                    at 45\u00b0C. All formulations achieved lactic acid bacteria viability above 10\n                    <jats:sup>7<\/jats:sup>\n                    \u2009CFU\/g, indicating adequate LAB viability after fermentation. Starter concentration significantly influenced acidification, viscosity, proximate composition, carbohydrate utilization, and sensory acceptability, whereas fermentation time exerted a secondary effect. The formulation containing 1% starter fermented for 10\u2009h exhibited the most balanced profile, combining desirable texture, acidity, and overall acceptability. This selected formulation showed a fatty acid profile dominated by medium\u2010chain fatty acids, particularly lauric acid, a diverse amino acid profile characteristics of the plant\u2010based matrix, and high mineral bioaccessibility (&gt;\u200990%) for potassium, magnesium, and iron as determined by an in vitro gastrointestinal digestion model. Overall, young coconut drink\u2013based yogurt demonstrates potential as a plant\u2010based fermented beverage derived from locally available resources. However, further studies are required to enhance its nutritional profile and sensory characteristics.\n                  <\/jats:p>","DOI":"10.1155\/ijfo\/8077012","type":"journal-article","created":{"date-parts":[[2026,9,29]],"date-time":"2026-09-29T06:23:32Z","timestamp":1790663012000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Effects of Starter Concentration and Fermentation Time on Microbiological, Physicochemical, Nutritional, and Sensory Properties of Young Coconut Drink\u2013Based Yogurt"],"prefix":"10.1155","volume":"2026","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-2749-4026","authenticated-orcid":false,"given":"Jeallyza Muthia","family":"Azra","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4904-5889","authenticated-orcid":false,"given":"Novelina","family":"Novelina","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8307-1012","authenticated-orcid":false,"given":"Zuraidah","family":"Nasution","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,9,28]]},"reference":[{"key":"e_1_2_11_1_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2017.03.045"},{"key":"e_1_2_11_2_2","doi-asserted-by":"publisher","DOI":"10.46501\/ijmtst0710007"},{"key":"e_1_2_11_3_2","doi-asserted-by":"publisher","DOI":"10.1007\/s10068-023-01482-z"},{"key":"e_1_2_11_4_2","doi-asserted-by":"publisher","DOI":"10.1186\/s43014-023-00129-0"},{"key":"e_1_2_11_5_2","doi-asserted-by":"publisher","DOI":"10.3390\/horticulturae9121284"},{"key":"e_1_2_11_6_2","doi-asserted-by":"publisher","DOI":"10.3390\/app13127257"},{"key":"e_1_2_11_7_2","doi-asserted-by":"publisher","DOI":"10.3390\/ani12162107"},{"key":"e_1_2_11_8_2","doi-asserted-by":"publisher","DOI":"10.3390\/pr13082554"},{"key":"e_1_2_11_9_2","first-page":"89","article-title":"Powdered Drink From Mixture of Coconut Water and Flesh\u2009: A Potential Beverage Formulation With Increased Fibre","volume":"16","author":"Azra J. 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