Abstract:
Stabilizers play a prominent role in improving the
texture of yoghurt and preventing undesirable whey separation.
Moreover, stabilizers rich in hydrophilic colloids possess the
capability to bind water, increase viscosity, and ultimately
enhance the overall quality of yoghurt. This research
investigated the potential of utilizing plant-derived stabilizers,
specifically the extract from Acrostichum aureum, known
as Karan Koku (KK) as a promising substitute for gelatin in
the production of set yoghurt. The experimental design
was developed with four treatments: a control group using
0.6% gelatin, and three experimental groups using 0.4%,
0.6%, and 0.8% Karan Koku fiddlehead extracts. Sensory
properties were analyzed for yoghurt samples containing KK
fiddlehead extract at these three concentrations and the best
treatment group was selected. The chosen treatment group,
along with the control group of yoghurt made with 0.6%
gelatin underwent and investigation of their
physicochemical and microbiological properties. Yoghurt
prepared with 0.6% KK exhibited the most favorable sensory
attributes compared to the others. While a decrease in pH
was observed in KK added yoghurt during storage, it
remained within the acceptable pH range in yoghurt. The
titratable acidity was notably higher in KK added yoghurt in
first two weeks. Additionally, there was a significant increase in
syneresis in the KK added yoghurt over the storage period.
Streptococcus thermophilus showed significantly higher levels
in KK added yoghurt. KK fiddlehead extract, at a
concentration of 0.6% can be used as stabilizer without having
much detrimental effects on quality attributes, however
further studies are required to reduce the syneresis.
