Substituting Gelatin with Stabilizer Derived from Fiddleheads of Acrostichum aureum (Karan koku) in Set Yoghurt

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.