Optimization of honey milk formula containing cinnamon using response surface methodology

Cinnamon primarily contains several phenolic compounds and its health and therapeutic effects has been proved. To produce functional product and renewed interest in milk consumption, honey milk formulations containing cinnamon (0.1, 0.4 and 0.7%), guar and kappa-carrageenan (0, 0.05 and 0.1%) have been studied in current research. Statistical analyze has been performed through Design Expert software and surface response methodology with Box-Behnken design. Physico-chemical properties such as pH, acidity, viscosity and sedimentation rate moreover nutritional value through radical scavenging activity (DPPH) have been evaluated. Antibacterial effect of cinnamon has been surveyed through total bacterial count and sensory properties analyzed using 5-point hedonic scale. The results showed that adding cinnamon to formula, improved the anti-oxidative properties without any side-effect on pH and acidity but at higher concentrations, sensory attributes associated with sandiness. Furthermore, with increasing amount of cinnamon in the samples, the bacterial population was reduced significantly. The use of guar and kappa-carrageenan gums significantly reduced sedimentation rate and increased sensory acceptability. The results of optimization showed that using cinnamon at 0.43%, guar gum 0.09% and kappa-carrageenan 0.08%, functional product formulation with high stability, extended shelf life and overall acceptability, is feasible.