Green coffee polyphenols in formulations of functional yoghurt and their quality attributes

Antioxidant-enriched probiotic yoghurt was developed using spray-dried green coffee extract (SGC). A full factorial design was employed to optimise the spray-drying conditions. A significant yield of polyphenols besides the physico-chemical properties was attained in SGC. Green coffee-enriched yoghurt (GY) containing 0.5% SGC resulted with desirable pH (4.7), acidity, colour and minimum syneresis. The chemical composition of GY depicted low calorific value, and significant antioxidant activity corresponding to polyphenols and alkaloids. The GY depicted improved flavour, texture and other sensory attributes with a shelf life of 14 days at 4 degrees C. GY is a promising functional food.

Automated summary

The development of antioxidant-enriched probiotic yoghurt using spray-dried green coffee extract was successful, showing desirable physico-chemical properties and significant antioxidant activity. The resulting yoghurt had improved flavor, texture, and sensory attributes, with a shelf life of 14 days at 4 degrees C, making it a promising functional food.