Abstract:
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.
