Effect of Cinnamon Powder Addition on Nutritional Composition, Physical Properties and Sensory Acceptability of Butter Biscuits
- Author:
Ng SH
;
Wan Rosli W I
- Publication Type:Journal Article
- Keywords:
Butter biscuits;
cinnamon powder;
nutritional composition;
physical properties;
sensory acceptability
- MeSH:
Cinnamomum zeylanicum;
Hypoglycemic Agents;
Dietary Fiber;
Diabetes Mellitus, Type 2
- From:
Malaysian Journal of Nutrition
2014;20(2):245-253
- CountryMalaysia
- Language:English
-
Abstract:
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.
- Full text:P020141217398276407498.pdf
