Characterization of Instant Multigrain Milk Enrich with Cinnamon (Cinnamomum burmannii) Extract: Nutritional, Antioxidant Activity, and Dietary Fiber

The rising popularity of plant-based milk alternatives is driven by various factors, including lactose intolerance, dietary preferences, and increasing awareness of the benefits of functional foods and the vegan lifestyle. In this study, multigrain milk is developed using a combination of legumes and grains enriched with cinnamon bark extract, which serves as both a flavoring agent and a source of bioactive compounds. This study aims to explore the characteristics of instant multigrain milk by analyzing its nutritional composition, antioxidant activity, and dietary fiber. Based on solubility of instant multigrain milk, the best addition was obtained at ۱۰% maltodextrin concentration . Instant multigrain milk has ۴.۴۳% moisture content, ۰.۸۱% ash content, ۱۱.۸۴% protein content, ۹.۹۵% fat content, ۷۲.۸۲% carbohydrate content, ۹.۵۲% dietary fiber, ۴۸۹.۰۲ kcal energy, strong antioxidant activity, with a glycemic index of ۱۱۲.۷۹ (high) and a glycemic load of ۱۶.۲۹ (medium). Instant multigrain milk contains the amino acid glutamate, which has the highest value. Instant multigrain milk has potential as a functional food because it has nutritional value and strong antioxidant activity.

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Keywords: functional food ، Grain ، instant ، Cinnamon ، plant-based