CAPE COAST TECHNICAL UNIVERSITY

SCHOOL OF APPLIED SCIENCE AND TECHNOLOGY

DEPARTMENT OF HOSPITALITY MANAGEMENT

TOPIC:
DETERMINATION AND QUALITY EVALUATION OF PLANT BASED YOGURT
FORTIFIED WITH LEMONGRASS POWDER.

BY

MARCELLE AKOUA KOUSSI BOSOU- 0201207023

AGUDAH DEBORAH - 0201211223

STELLA KONADU - 0201203423

PATIENCE AMOAH- 0201207423

A PROJECT WORK SUBMITTED TO THE DEPARTMENT OF HOSPITALITY

MANAGEMENT, CAPE COAST TECHNICAL UNIVERSITY IN PARTTIAL
FULFILLMENT OF THE REQUIREMENT FOR THE AWARD OF A
BACHELOR OF TECHNOLOGY DEGREE IN HOSPITALITY MANAGEMENT.

SEPTEMBER 2025

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 Table of Contents

INTRODUCTION...........................................................................................................................1

[Link] of the Study...........................................................................................................1

1.2 Problem Statement.....................................................................................................................2

1.3 Aim of the Study........................................................................................................................2

1.4. Objectives.................................................................................................................................3

1.5 Significance of the study............................................................................................................3

1.6 Scope and Limitations of the Study...........................................................................................4

Limitations.......................................................................................................................................5

2.1 Introduction to Plant-Based Yogurt............................................................................................6

2.2 Plant-based Yoghurts: Formulation, Challenges, and Sensory Issues.......................................6

2.3 Use of Plant Additives / Herb Extracts / Powders in Yoghurts (Dairy & Non-Dairy)..............7

2.4 Lemongrass (Cymbopogon spp.) in Yoghurts and Soy-based or Plant-based Fermented

Products...........................................................................................................................................7

2.5 Lemongrass Powder / Leaves Extract in Plant Based Yoghurts................................................8

2.6 Gaps, Considerations and Lessons for Using Lemongrass Powder in Plant-based Yoghurts....9

References......................................................................................................................................11

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 INTRODUCTION

1.1. Background of the Study

Many people agree that yoghurt is a tasty and nourishing food that is high in important vitamins
and minerals (Bankole et al., 2023). Lactose-free plant-based yoghurt is a popular choice for
people who value sustainability in their diets, have lactose sensitivity, or choose non-dairy
options like veganism(Mosilhey et al., 2021).
These people, along with others who are willing to try new foods, are usually most satisfied
when the plant-based yoghurt substitute closely mimics the look and texture of conventional
dairy yoghurt (Munteanu-Ichim et al., 2024).
The increasing demand for non-dairy yoghurts, along with the growing interest in plant-based
milk and meat alternatives, has spurred the development of a plant-based food industry valued at
USD 5 billion, restructuring the cooking landscape in America. Over the past 15 years, there has
been a remarkable 300% surge in the number of Americans embracing plant-based diets
(International, 2024). The surge in interest for alternative foods is on the rise, encouraged by the
imperative to sustainably nourish the expanding global population. Companies and consumers
alike are increasingly focused on sourcing foods that are both eco-friendly and nutritious
(Bayram et al., 2025). While plant-based dairy substitutes have been consumed for gene rations
in various cultures, there's a renewed curiosity driving their market development. Time honoured
options like Spanish Horchata and Asian soya milk stand alongside modern favourites such as
soy, almond, and rice-based milk substitutes (Mäkinen et al., 2016).
Dairy products, including milk, yogurt, and cheese, have long been renowned as a keystone of a
healthy diet (Angelique et al., 2024). Their rich content of calcium makes them essential for
building and maintaining strong bones and teeth throughout life. Dairy is also a valuable source
of high-quality protein, crucial for building and repairing tissues, and vitamin D, which aids in
calcium absorption. Additionally, dairy products contribute essential B vitamins for energy
metabolism and nervous system function.
However, lactose intolerance, a digestive disorder that some people have, limits dairy
consumption. Lactose-free substitutes and dairy products with lower lactose content have arisen

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to address this issue and guarantee that a larger audience can take use of the nutritional benefits
of dairy.
To ensure the health benefits of fermented plant-based milk products, it's essential for probiotics
to meet the minimum level requirement of probiotic bacteria ranging between 106 and 107
colony-forming units (CFU) per millilitre until the expiration date (Shori et al., 2018).
The growing consumer demand for healthier, sustainable, and plant-based foods has fueled
interest in non-dairy yogurt alternatives derived from plant sources such as soy, almond, coconut,
and oats. These products cater to individuals with lactose intolerance, dairy allergies, vegan
preferences, and environmentally conscious lifestyles (Salama et al., 2022). However, many
plant-based yogurts face challenges such as weaker texture, lower nutritional profile, shorter
shelf life, and less appealing flavors compared to dairy yogurt.
Lemongrass (Cymbopogon citratus) is a tropical herb known for its pleasant citrus aroma and
flavor, as well as bioactive compounds like citral, flavonoids, and phenolics (Mosilhey et al.,
2021). It possesses antioxidant, antimicrobial, and anti-inflammatory properties, making it a
potential functional ingredient in food systems (Munteanu-Ichim et al., 2024). Fortifying plant-
based yogurt with lemongrass powder could enhance its sensory quality, improve microbial
stability, and provide additional health benefits.
Despite the recognized benefits of lemongrass, research on its incorporation into plant-based
yogurt, particularly regarding physicochemical, microbiological, and sensory characteristics,
remains limited. This study aims to develop a fortified plant-based yogurt product and evaluate
its quality, contributing to the innovation of functional, plant-based foods.

1.2 Problem Statement.

Despite the growing interest in plant-based yogurts, there is limited research on the fortification
of these products with bioactive compounds like lemongrass.

1.3 Aim of the Study

The aim of the study is to develop a plant based yogurt with lemongrass powder, evaluating its
quality and potential health benefits.

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1.4. Objectives

1. To prepare yogurt samples containing different concentrations levels of lemongrass

powder (0%, 50%,80% and 100%)
2. To evaluate the sensory properties (appearance, taste, aroma, texture and overall
acceptability) of the yogurt samples.
3. To determine the physicochemical properties (pH, titratable acidity, total solids, and
viscosity) of the fortified yogurt.

1.5 Significance of the study

1. Promotion of Healthier Dietary Choices

 The formulation of plant-based yogurt fortified with lemongrass powder offers a nutrient-
rich, dairy-free alternative for individuals with lactose intolerance, dairy allergies, or
those following vegan diets.
 Lemongrass contains bioactive compounds such as phenolics, flavonoids, and
antioxidants that may help reduce oxidative stress and support immune function.

2. Innovation in Functional Foods

 By integrating lemongrass powder, the study explores a novel way of enhancing

yogurt with natural antioxidants and antimicrobial agents, potentially improving
both nutritional quality and shelf life.
 The project contributes to the growing field of functional foods, responding to
consumer demand for products that provide health benefits beyond basic
nutrition.

3. Utilization of Indigenous Plant Resources

 Lemongrass is locally available in many regions, making it a sustainable and

affordable fortification option.

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  Encouraging the use of indigenous crops can promote agricultural value addition
and create new markets for local farmers.

4. Consumer and Market Benefits

 The development of appealing, health-oriented plant-based yogurts may increase

consumer choices, especially for health-conscious individuals.
 Findings from sensory evaluation and quality analysis can guide small and
medium-scale food producers in product formulation to meet market preferences.

5. Contribution to Academic Knowledge

 This study will add to the limited body of research on plant-based yogurt
fortification with herbal powders, particularly lemongrass.
 It can serve as a reference for future studies in food product development,
functional food formulation, and quality evaluation techniques.

1.6 Scope and Limitations of the Study

This study focuses on the formulation, development, and evaluation of plant-based yogurt
fortified with lemongrass powder. The work will encompass:

1. Selection of plant-based milk: (soy beans) as the primary base for yogurt production.
2. Fortification process: involving the incorporation of standardized lemongrass powder at
different concentrations.
3. Production method optimization: to achieve desirable texture, taste, and nutritional
properties.
4. Quality evaluation: including physicochemical analysis (pH, titratable acidity, total
solids), microbiological safety (probiotic viability, contamination check), sensory
attributes (taste, aroma, texture, appearance), and antioxidant activity.
5. Comparative analysis between fortified and non-fortified plant-based yogurt samples.
6. The study will also consider consumer acceptability testing within a target population
segment.

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Limitations

While the study aims to be comprehensive, certain constraints may influence the outcomes:

1. Raw material variability: Nutritional and sensory properties of plant-based milk and
lemongrass powder may vary depending on source, processing, and storage conditions.
2. Shelf-life assessment: The study may focus on short-term storage stability, limiting
conclusions about long-term preservation effects.
3. Geographical relevance: Consumer sensory evaluations may be influenced by local taste
preferences, making generalization to other regions challenging.
4. Equipment and resources: Limitations in laboratory equipment or analytical tools may
restrict the number or precision of certain measurements (e.g., advanced rheology,
detailed metabolomics).
5. Microbial culture specificity: Only selected probiotic strains will be tested, so results
may not represent the performance of all probiotics in similar formulations.
6. Cost and scale: The study will be conducted on a small-scale laboratory or pilot
production basis, and may not directly reflect industrial-scale production challenges.

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 CHAPTER TWO
LITERATURE REVIEW

2.1 Introduction to Plant-Based Yogurt

Plant-based yogurt is made from non-dairy sources such as soy, almond, oat, and coconut milk.
These yogurts are often preferred by vegans and individuals with lactose intolerance.
Fermentation with probiotic cultures (e.g., Lactobacillus and Streptococcus species) helps mimic
the texture and flavor of traditional dairy yogurt while offering probiotic benefits.

2.2 Plant-based Yoghurts: Formulation, Challenges, and Sensory Issues

Plant-based yoghurts (PBY) are increasingly attractive due to consumer demand for alternatives
to dairy for reasons of health, ethics, allergies or environmental sustainability. However,
replacing dairy yoghurt is not trivial, because dairy yoghurt has characteristic flavours, textures,
appearance, and mouthfeel due to its protein, fat, and casein network. Plant matrices differ in
protein type (legume, nut, grain, etc.), fat content, solids, and often require adjuncts (thickeners,
stabilizers, enzymes) to approximate the firmness, creaminess, and water retention of dairy
yoghurts.
A review (Food Hydrocolloids, 2023) states that raw materials and unit operations (soaking,
blanching, heating, fermentation conditions, use of stabilizers) have strong effects on texture,
flavour, anti-nutritional factors, and sensory quality. Off-flavour, soft structure, excessive
syneresis (separation of liquid), and undesirable colour are common negatives in many PBY
formulations.
A study comparing commercial plant-based yoghurts (soy, coconut, cashew, almond, hemp) to
dairy benchmark found that soy and coconut yoghurts were among those most similar to dairy in
texture and sensory properties, especially when stabilisers/hydrocolloids are used. Flavor,
appearance, and texture were key for consumer acceptability.
Another study (“Plant and Dairy-Based Yogurts: A Comparison…” Foods, 2022) saw that
compositional (protein content, etc.) and textural parameters (gel firmness, consistency
coefficient) are positively associated with overall liking; conversely, excessive fat, sugar and
calorie content can negatively correlate with liking.

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So, in plant-based yoghurt, sensory acceptability depends heavily on matching dairy yoghurt
expectations in smoothness (mouthfeel), consistency/firmness, colour, minimal off-flavours, and
moderate acidity.

2.3 Use of Plant Additives / Herb Extracts / Powders in Yoghurts (Dairy & Non-Dairy)

To improve nutritional, functional, antioxidant or flavour profiles, many researchers have added
herbs, extracts, powders, or functional flours to yoghurts. These additions can improve
health-related properties (antioxidant capacity, phenolic content, functional enzyme inhibition,
etc.), but also usually affect physicochemical properties (pH, acidity, syneresis, viscosity) and
sensory attributes.
A recent review (“Shaping the Physicochemical, Functional, Microbiological and Sensory
Properties of Yoghurts Using Plant Additives”) summarises that plant additives tend to increase
bioactive compounds (phenolics, etc.) and often fiber, minerals etc., but at higher addition levels
sensory properties tend to worsen: taste might become herbal, bitter, or vegetal; texture might
become grainy or less creamy; appearance (colour, particulates) might be affected. Acceptance
depends strongly on the amount of additive used.
For example, a study on set-type yoghurt fortified with different spice extracts (e.g. thyme) at
levels 0.5%, 1.0%, 1.5% found that 0.5% spice extract yielded the best overall sensory
acceptability. Higher levels improved antioxidant / phenolic content but led to lower liking
scores.
In fortified (dairy) yoghurt or vegan yoghurt with plant byproduct or herb/herbal extracts (e.g.
lemon peel, rosemary, pennyroyal, etc.), it has been found that antioxidant activity and phenolic
content increase with fortification, in some cases significantly, without large negative shifts in
texture or acceptability when additions are moderate.
Insertion of functional flours (non-herbal powders) into probiotic dairy yoghurt also shows that
viability of probiotic bacteria, physicochemical attributes, and sensory acceptability can be
maintained provided the flour level isn’t too high.

2.4 Lemongrass (Cymbopogon spp.) in Yoghurts and Soy-based or Plant-based Fermented

Products.
Lemongrass is known for its aromatic compounds (citral, geraniol, etc.), antimicrobial,
antioxidant, and possibly functional (e.g. anti-inflammatory) properties. Its use has been in fresh

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form, extracts, essential oils, distillates. There is less literature specifically on lemongrass
powder in plant-based yogurt, but some related works.
A study “Physicochemical and Sensory Evaluation of Lemongrass Leaves extracts Enriched Soy
Yoghurt from Soybeans (Glycine max) Milk” (2024) evaluated soy-based yoghurt enriched with
lemongrass essential oil at amounts of 0, 25, 50, 75, 100 µL per litre. They measured proximate
composition (protein, fat, ash, crude fiber), pH, titratable acidity, viscosity, syneresis, phenolic
compounds, and sensory evaluation using a five point hedonic scale with 10 panelists. The high
level (100 µL/L) was preferred in the sensory evaluation; addition of lemongrass increased
phenolic compounds and improved sensory properties.
In dairy yoghurt, “Utilization of Lemongrass Distillate in the Preparation of Yoghurt” (Shivabhai
2015) used steam distilled lemongrass flavour at 1-4% levels in dairy yoghurt; 2% was found
optimal in terms of flavour, consistency, texture, appearance without significantly altering pH or
acidity.
These studies indicate that lemongrass (in distillate or essential oil form) can contribute
favourable flavour/aroma and possibly functional phytochemicals (antioxidants), as long as
concentration is well controlled; too much may overwhelm or cause off-flavours.

2.5 Lemongrass Powder / Leaves Extract in Plant Based Yoghurts

Though the literature is more abundant for essential oil or distillate of lemongrass, or dairy
yoghurts, only a few have specifically used lemongrass leaves or extracts in soy or plant‐based
yoghurt:
The soy-based yoghurt enriched with lemongrass essential oil (not exactly powder, but close in
functional effect) (Nyiranshuti et al., 2024) is probably the closest to “plant-based yoghurt
fortified with lemongrass”. It showed improvements in sensory ratings, phenolic content,
acceptable viscosity and syneresis, depending on level.
There do not appear to be many (or any) published studies exactly using lemongrass powder (i.e.
ground dried leaf powder) in non-dairy yoghurts (soy, almond, coconut etc.) and reporting
sensory evaluation. This suggests a gap.

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2.6 Gaps, Considerations and Lessons for Using Lemongrass Powder in Plant-based
Yoghurts

From the available literature, some clear implications and gaps emerge that are especially
relevant to using lemongrass powder in plant-based yoghurt:
Form of lemongrass matters: Essential oil and distillate deliver strong aroma/flavour, but less in
terms of solids/fiber. Powder or leaf extract provides solids (fiber, phenolics etc.), but texture
and mouthfeel issues (gritiness, particulate appearance) may be more pronounced.
Particle size and processing of powder are important. Finer powder will have less gritty
mouthfeel, better dispersion. Possibly pre-treatment (milling, sieving, blanching, drying method)
affects colour, flavour, off-note (green, grassy) strength.

Optimal concentration: Need experiments to determine the threshold beyond which the flavour
is overpowering, or essential oils inhibit culture or yield undesirable sensory perceptions. Based
on studies with lemongrass EO/distillate, levels around 1-2% (for distillate) or small µL/L of
essential oil seem optimal. For powder, likely < 1-2% (w/v) would be reasonable starting points.

Balance between functional benefits and sensory acceptability: While adding lemongrass
powder likely improves antioxidant or phenolic content, there will be trade-offs in flavour
(herbal, possibly bitter) or colour (greenish). Needs sensory panels to test aroma, taste, texture,
appearance, overall acceptability.

Effect on fermentation: The components in lemongrass (e.g. essential oils, phenolics) may have
antimicrobial effects; they might slow fermentation or reduce acidity rate, or impact viability of
starter cultures. Must monitor pH profile, starter growth, viability over storage.

Effect on physico-chemical properties: Powder will increase solids, possibly ash, possibly
fiber; may influence viscosity, water holding capacity, syneresis; impact on colour (lightness,
greenness or yellowness) depending on powder. Also affect texture (firmness, mouthfeel).

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Consumer expectations and context: Sensory acceptability depends on what consumers
expect: how strong a lemongrass flavour they like, how much herbal note is acceptable, whether
appearance changes are acceptable. Cultural background can influence acceptance.

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