Abstract:
Novel food products made from functionally valuable commodities have
gained an increasing consumer demand recently. Cinnamon (Cinnamomum
verum) has gained recognition as a health promoting agent with the proven
properties of reducing cardiovascular diseases, blood glucose control,
reducing body fat and reducing risk of colonic cancer. The health beneficial
effects of cinnamon derive primarily from bioactive ingredients such as
antioxidants, polyphenols and flavonoids. With the existence of those
properties, the aim of the present study was to develop butter sample made
from cream with addition of Cinnamon bark powder. Cream at 36% fat
content was churned at 8, 10, 15 oC temperatures to select the suitable
churning temperature. Sensory evaluation was done using a ranking test for
overall quality of butter which was churned at different temperatures by
panel of 20 tasters. The butter which was churned at 10 oC showed the
highest acceptance. The fat, pH, acidity, moisture, total solids, solid-non-fat
and free fatty acid value were analyzed after production of butter. The high
fat content (85.30 ± 0.16%) with high total solid content (87.03 ± 0.15%)
was yielded at 10 oC temperature. The four levels 1, 3, 5, and 7% (w/w) of
cinnamon powder were added to the butter prepared at 10 oC. Sensory
evaluation was done using a ranking test for overall quality of cinnamon
added butter to a panel of 20 tasters. It was found that up to 5% (w/w)
cinnamon powder can be incorporated in the formulation of butter without
comprising the sensory attributes. Significantly (p<0.05) high solid-non-fat
content (3.25 ± 0.45%) and fat content (82.37 ± 0.29%) were present in
cinnamon powder added butter. The cinnamon powder added butter showed
a low level of peroxide value than normal butter. The cinnamon powder
added butter sample showed high total antioxidant value (35.9%). Cinnamon
powder added butter will be a new trend in world because it can be placed as
a functional food.