<![CDATA[This study aimed to analyze the effect of cinnamon extract (Cinnamomum sp.) addition on the physicochemical properties and functional value of low-fat Greek yogurt and to determine the best treatment concentration producing optimal product characteristics. The study employed a Completely Randomized Design (CRD) consisting of four treatments and four replications, namely without cinnamon extract addition (P0), 1% cinnamon extract (P1), 3% cinnamon extract (P2), and 6% cinnamon extract (P3). The observed parameters included pH, fat content, viscosity, and IC50 antioxidant activity. Data were analyzed using Analysis of Variance (ANOVA) followed by Duncan’s multiple range test when significant differences were detected. The results showed that the addition of cinnamon extract had a highly significant effect (P<0.01) on all observed parameters. The pH values ranged from 3.44–3.63, fat content from 0.47–1.16%, viscosity from 1839.25–2483.00 mPa’s, and IC50 antioxidant activity from 97.02–248.34 µg/mL. Higher concentrations of cinnamon extract decreased pH, fat content, viscosity, and IC50 values. Lower IC50 values indicated higher antioxidant activity due to the bioactive compounds present in cinnamon extract. Treatment P3 with 6% (v/v) cinnamon extract produced the best product characteristics with the highest antioxidant activity and the lowest fat content. Therefore, cinnamon extract has the potential to be utilized as a natural functional ingredient in the development of low-fat dairy-based Greek yogurt.]]>
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