Background: Frozen yoghurt is a good way to deliver bioactive compounds and beneficial microorganisms. Ball-milling is a green method for preparing coconut flour nanoparticles.
Methods: Bifidobacterium bifidum was used in the manufacturing of frozen yoghurt, while skim milk powder was substituted by nanoparticles coconut flour (NCF) and coconut flour (CF). Physico-chemical, microbiological and sensory tests were performed for the frozen yoghurt.
Results: Physical and chemical analysis revealed that coconut flour nanoparticles were between 81.96nm to 83.53nm with homogeneity of particles. Coconut flour nanoparticles addition affected the pH values, moisture content, the overrun, fiber content, freezing points and viscosity of the prepared frozen yoghurt.
Microbiological findings revealed activity and viability of Bifidobacterium bifidum, Bifidobacterium breve and the bacterial strains of yoghurt starter culture in frozen yoghurt during freezing storage.
The use of nanoparticles of coconut flour (NFC) in frozen yoghurt improved its sensory properties of frozen yoghurt and made it more preferred.
Conclusion: The use of nanoparticles coconut flour (NFC) and Bifidobacterium sp., in preparing frozen yoghurt improved its physicochemical, chemical, microbiological and sensory properties.