Drying effects on physicochemical and techno-functional properties of Terminalia arjuna leaf mucilagein set yoghurt

R.R.G.H.N. Senarathna and T.C. Kananke
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R.R.G.H.N. Senarathna: Department of Food Science and Technology, Faculty of Applied Sciences, Sabaragamuwa University of Sri Lanka, Belihuloya, Sri Lanka
T.C. Kananke: Department of Food Science and Technology, Faculty of Applied Sciences, Sabaragamuwa University of Sri Lanka, Belihuloya, Sri Lanka

Czech Journal of Food Sciences, vol. preprint

Abstract: 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 Terminalia arjuna 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% (w/w), 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 T. arjuna leaf mucilage, at an optimised concentration, is a promising plant-based alternative to gelatine in set yoghurt.

Keywords: fermented dairy product; gelatine substitute; plant hydrocolloid; syneresis; water holding capacity (search for similar items in EconPapers)
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:preprint:id:16-2026-cjfs

DOI: 10.17221/16/2026-CJFS

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