International Journal of Scientific Research and Engineering Development

Cissampelos pareira L. (Krung Khema) is an underutilized medicinal herb with diverse phytochemical constituents and a natural gel-forming ability, suggesting its potential as a plant-derived ingredient in fermented dairy products. This study aimed to evaluate the effects of Krung Khema gel addition on yogurt fermentation, selected physicochemical properties, and consumer sensory acceptance. Yogurt formulations were prepared at yogurt-to-gel ratios of 100:0, 95:5, 90:10, 80:20, and 0:100 (w/w), and changes in pH, total soluble solids, and lactic acid content were monitored throughout the fermentation process. Sensory acceptance was assessed using a 9-point hedonic scale by 40 consumers. The results demonstrated that Krung Khema gel addition did not adversely affect the fundamental fermentation pattern, as pH declined and lactic acid content increased across all formulations. However, increasing the gel proportion was associated with higher pH values and lower lactic acid and total soluble solid levels in the final products. Sensory acceptance scores showed a decreasing trend with increasing gel content, yet the 95:5 and 90:10 formulations remained within an acceptable range (mean scores > 6.0 out of 9.0). These findings suggest that Krung Khema gel may be incorporated into yogurt at low to moderate levels without substantially compromising product quality or consumer acceptance, supporting its potential as a functional ingredient derived from a locally available medicinal plant.

Khwanchai Pramoonsap, Shakeer Yamanya, Chananchida Thirarangkoon, Chanidabha Vipupinyo, Ratlaphat Imvanish,"Effects of Cissampelos pareira L. Gel Incorporation on Fermentation Characteristics, Physicochemical Properties, and Sensory Acceptance of Yogurt" International Journal of Scientific Research and Engineering Development, V9(3): Page(2289-2294) May-June 2026. ISSN: 2581-7175. www.ijsred.com. Published by Scientific and Academic Research Publishing.