Effects of Cinnamon Bark and Twig Aqueous Extracts on the Chemical and Physicochemical Properties of Yogurt

Chen, Yee Teng (2019) Effects of Cinnamon Bark and Twig Aqueous Extracts on the Chemical and Physicochemical Properties of Yogurt. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Abstract

Cinnamon bark and cinnamon twig are traditional Chinese herbs that are known to have antioxidant, antibacterial, anti-inflammatory, and other therapeutic properties. Both have been widely used in traditional Chinese medicine to treat heart disease, diabetes and other chronic diseases. This study is to determine the best water extraction duration for cinnamon bark and cinnamon twig, the effects of cinnamon bark and cinnamon twig on yogurt fermentation and to evaluate the total phenolic content, total flavonoid content, free radical scavenging activity and antioxidant power of herbal yogurt before and after simulated in vitro gastrointestinal digestion. Before fermentation of herbal yogurt, herbal extracts with different extraction time were analysed. The best extraction time with highest value of total flavonoid content, total phenolic content and antioxidant activity extract was selected and used for yogurt fermentation. The best water extraction duration for cinnamon bark is 1-hour and cinnamon twig is 3 hours. During yogurt fermentation, cinnamon bark or cinnamon twig was mixed with milk and fermented with 3% starter culture at 42°C for 20-22 hours to produce herbal yogurt. The pH, total titratable acidity and total sugar content were evaluated after fermentation. There were significant differences in pH, total titratable acidity and total sugar content between herbal yogurt and control yogurt. Shear viscosity of yogurts was performed using rheometer after fermentation and storage. Most of the samples showed decreased in shear viscosity after storage. Total flavonoid content, total phenolic content and antioxidant activity of herbal yogurt showed significant difference as compared with control yogurt. Overall, the total phenolic content, total flavonoid content, free radical scavenging activity and antioxidant power of herbal yogurt after simulated in vitro gastrointestinal digestion has been reduced.