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

Vaibhavi, A. Pimpley and Supriya, Maity and Pushpa Murthy, S. (2022) Green coffee polyphenols in formulations of functional yoghurt and their quality attributes. International Journal of Dairy Technology, 75 (1). pp. 159-170.

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Abstract

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 °C. GY is a promising functional food.

Item Type:	Article
Uncontrolled Keywords:	Green coffee, Chlorogenic acid, Probiotic yoghurt, Spray-drying, Antioxidants, Functional food.
Subjects:	600 Technology > 07 Beverage Technology > 04 Coffee 600 Technology > 08 Food technology > 18 Processed foods > 04 Functional foods 600 Technology > 08 Food technology > 27 Dairy products
Divisions:	Plantation Products Spices and Flavour Technology
Depositing User:	Somashekar K S
Date Deposited:	18 Dec 2025 10:58
Last Modified:	18 Dec 2025 10:58
URI:	http://ir.cftri.res.in/id/eprint/20231

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