Effect of Cinnamon Powder Addition on Nutritional Composition, Physical Properties and Sensory Acceptability of Butter Biscuits
Introduction: Demand for dietary fibre-enriched and low sugar bakery products is rapidly increasing due to the current high incidence of Type 2 diabetes mellitus. Cinnamon, a spice which acts as a natural sweetener and insulin mimetic is believed to have health benefits. The objective of this stu...
Saved in:
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
2014
|
| Subjects: | |
| Online Access: | http://eprints.usm.my/31753/1/MJN_Julie_Ng_Cinnamon_MUHA.pdf http://eprints.usm.my/31753/ http://www.nutriweb.org.my/publications |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Institution: | Universiti Sains Malaysia |
| Language: | English |
| Summary: | Introduction: Demand for dietary fibre-enriched and low sugar bakery products
is rapidly increasing due to the current high incidence of Type 2 diabetes mellitus.
Cinnamon, a spice which acts as a natural sweetener and insulin mimetic is
believed to have health benefits. The objective of this study was to determine
the properties of butter biscuits containing cinnamon powder (CP) that partially
replaced sucrose at levels of 0 (control), 2, 4 or 6%. Methods: Nutritional
composition, physical properties and sensory acceptability of the biscuits were
analysed using AOAC methods, texture profile analyser and 7-point hedonic
scaling method, respectively. Results: Protein, ash and dietary fibre contents of
the biscuits increased significantly (P < 0.05) whereas the moisture and sucrose
contents were reduced significantly, proportionately to the increasing levels of
CP. In texture profile analyses, increment of firmness and reduction of crispiness
of the biscuits were detected with increasing levels of CP, but not significantly.
The sensory scores for control and 2% CP biscuits were not significantly different
for all the sensory attributes. Biscuits with 4% CP received lower scores only for
aroma and appearance whereas the scores for colour, crispiness and flavour
showed no significant differences compared to the control and 2% CP biscuit.
Conclusion: The addition of 4% CP in biscuit could be an effective way to produce
nutritious butter biscuits without any apparent change to its desirable physical
properties and sensory acceptability. |
|---|