Development of spray-dried yogurt with addition of cinnamon extract as a functional drink

Abstract

The addition of cinnamon extract was done to improve the functional properties of yogurt. The limiting factor of yogurt is the difficulty of maintaining the quality in the distribution process. Spray drying technology is suitable for maintaining the quality of yogurt during distribution. This study aimed to evaluate the characteristics and antioxidant activity of yogurt with the addition of cinnamon extract before and after spray drying process. Research was conducted using factorial pattern of complete randomize design 2×3 (levels of extract and type of yogurt). The samples were evaluated for its pH, water activity, viscosity, titratable acidity, total lactic acid bacteria, antioxidant activity by DPPH inhibition, total phenolic compound (TPC), nutrient content and sensory properties. Yogurt powder obtained from spray drying process were analyzed for its visual appearance using scanning electron microscopy. Results showed that pH, viscosity, titratable acidity, viable lactic acid bacteria, protein and ash content were significantly affected by spray drying process, while moisture content and TPC were significantly affected by both spray drying and type of yogurt. Overall, after spray drying process, rehydrated cinnamon-yogurt still had antioxidant capacity and quality that met the requirement according to Indonesian Standard and CODEX.