2026/07/29 by R.R.G.H.N. Senarathna, Thilini Kananke · 1 voice
Agricultural and Biological Sciences · Nursing · #Food Drying and Modeling #Food Science and Nutritional Studies #Microencapsulation and Drying Processes
paper · doi:10.17221/16/2026-cjfs
openalex publication_date 2026/07/29 · openalex created_date 2026/07/30 · openalex updated_date 2026/07/30
Stabilisers are widely used in yoghurt production to improve texture, consistency, and gel stability while minimising syneresis. Although gelatine is commonly applied for this purpose, ethical and sustainability concerns have increased interest in plant-based alternatives. This study evaluated <em>Terminalia arjuna</em> leaf mucilage powders as a natural stabiliser in set yoghurt. Mucilage was dried by freeze drying, microwave drying, and oven drying, incorporated at 0.6–1.0% (<i>w/w</i>), and compared with gelatine-stabilised yoghurt for physicochemical, textural, and sensory properties. The drying method and concentration significantly affected yoghurt quality. Yoghurt containing 1.0% freeze-dried mucilage powder showed the highest water-holding capacity (58.40 ± 0.10%) and lowest syneresis (22.10 ± 0.10%), with sensory and proximate characteristics comparable to the gelatine control. These results demonstrate that freeze-dried <em>T.</em><em> arjuna</em> leaf mucilage, at an optimised concentration, is a promising plant-based alternative to gelatine in set yoghurt.