Formulating a gelatine-free set yoghurt with Cyclea peltata | 18283
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African Journal of Food Science and Technology

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Formulating a gelatine-free set yoghurt with Cyclea peltata


Pethmi Siriwardhana, Sharini C Somasiri, Maharsha Edirisinghe, Mahesh Vithanage

Lacto vegetarians are reluctant to eat yoghurts due to gelatine as it is a non-vegan compound. Thus, this study was focused on developing a set yoghurt using Cyclea peltata leaf gel as a gelatine substitute. The gelatine was extracted by grinding the Cyclea peltata leaves. There were four recipes (four treatments) of set yoghurts prepared incorporating different levels (0, 4, 6 and 8 g) of Cyclea peltata leaf gel per one litre of yoghurt mix. The other ingredients were used in similar proportions in all four treatments. The amount of gelatine in the control yoghurt was 6 gL-1with 0 gL-1 Cyclea peltata leaf gel. The most effective two recipes were selected by undertaking a sensory evaluation, pH, titratable acidity and coliform and yeast and mould counts. The selected two recipes were then analysed for nutrient content. Titratable acidity was not different in all four treatments. There were no coliforms present in all four treatments; neither the yeast nor mould present up to12th day of storage. Treatment with 6 gL-1 of leaf gel had the highest sums of rank in the sensory evaluation test and the control had next best level. The nutrient content was not different between treatment with 6 gL-1 of leaf gel and control except for crude fibre content. The treatment with 6 gL-1 of leaf gel was selected as the best recipe considering the sensory evaluation results. Thus, it can be concluded that Cyclea peltata leaf gel can be used to replace gelatine in set yoghurt completely

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