Adding nutritional value to yogurt with Cordyceps
Who wants fungus?! Cordyceps is gaining more interest around the world due to various health benefits. Different species are now present in many products, but we are still finding ways to make it easier for people to eat them.
Many researchers understand this pain point and have looked at adding Caterpillar fungus, one species of cordyceps, into various food products, including Chinese or smoked sausage. Another study is looking at using water extraction from caterpillar fungus in goat yogurt.
However, while more cordyceps added to the yogurt can give more health benefits, it may turn the product brown and loses its thickness. Not very appetizing, is it?
The study found that the highest concentration of caterpillar fungus added in yogurt should not be over 15%. With this formula, the yogurt can still retain its taste and color and provide the desired health benefits. This is excellent for adding value to yogurt, right?
Sasitorn Nakthong and Phatcharaphan Khammuangsa (2018). The Use of Water Extraction from Cordyceps militaris Waste Medium in Goat Milk Yogurt on Sensory Characteristics. Journal of Agricultural Science and Management, 1 (1), 13-21.
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