Effect of Addition of Cumin and Cinnamon on Sensory Properties and Antioxidant Potential of Greek Yogurt

Abstract

This study aimed to find out how adding cumin and cinnamon to Greek yogurt affects its ability to break down proteins and how long it stays fresh. Both spices were added in powdered form at a concentration of 0.5%, and the yogurt samples were tested for taste, acidity, pH level, and total phenolic content (TPC). Since spices are known for their antioxidant qualities, we also looked at the TPC and antioxidant activity of cumin and cinnamon using DPPH and ABTS tests. The sensory test showed that the Greek yogurt with 0.5% cumin was the most liked by people. The fresh yogurt with cumin had the highest TPC and the strongest antioxidant activity compared to the others.