Analysis of Proximate and Dietary Fiber of Beetroot (Beta vulgaris L.) and Cinnamon (Cinnamomum Burmanii) Yogurt

Abstract

Yogurt is one of the functional foods that have a positive effect on health. Beetroot and cinnamon have the potential to be added to functional foods because they contain bioactive substances that are beneficial for health, but can affect the chemical and physical properties of products.

This study aims to determine the content of dietary fiber and proximate contents in the formulation of beetroot and cinnamon yogurt. As a result, the addition of beetroot and cinnamon to yogurt had a significant effect on dietary fiber and carbohydrate content, but did not affect the moisture, ash, protein, and fat content of yogurt.