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Summary: This study investigates optimal production conditions for functional soybean yogurt with added cinnamon, using response surface methodology. By adjusting ferment and cinnamon quantities, the research achieved a high-quality product with 6.8 acceptability and 34% antioxidant activity. The optimized yogurt has beneficial nutritional properties, including protein and minerals, suggesting that soybean-cinnamon yogurt could serve as a nutritious, cost-effective alternative to dairy-based yogurts in developing countries.
source: canva