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.
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