EFFECT OF CINNAMON EXTRACT ON PHYSICOCHEMICAL PROPERTIES OF LOW FAT YOGHURT

Abstract

A study was carried out to find out the effect of quality variation on cinnamon extract incorporated yoghurt. Four types of low fat yoghurt were prepared with skim milk as a main ingredient (With or without full cream milk powder and with or without sugar).Sensory analysis was carried out and best final products were selected. Proximate composition (fat, protein, moisture, total solids and ash) and Physical parameters (pH and Acidity) of the final products were measured using AOAC procedures. Minerals such as Calcium and phosphorous were analyzed from the AAS. The proximate analysis revealed that all the products contain fat between 0.3-0.5%, Protein 3-3.5%, Moisture 76-79%, Ash 0.7-0.72%, Total solid 20-23%, Calcium 13-18mg/100g and Phosphorous 169-324mg/100g.pH was less than normal yoghurt and Acidity was higher than the normal yoghurt