Cinnamon Powder Research Articles

The effect of concentration of cinnamon extract and storage time on physicochemical, microbial and sensory attributes of avocado juice

Avocado juice usage is a global challenge due to microbial and lipid oxidation, leading to the use of synthetic preservatives to prolong shelf life and maintain quality. Concerns about the negative health impacts of chemical additives are leading consumers to shift towards natural preservatives like cinnamon powder in avocado juice production. The study investigates the impact of cinnamon extract concentration ratio and storage time on avocado juice's quality, shelf life, physiochemical, antimicrobial, and sensory properties. Avocado juice was produced at different ratios of cinnamon extract (C0 = 0, C1 = 1, C2 = 2, and C3 = 3 %) and stored for 0, 4, 8, and 12 h. The study found that increasing cinnamon extract concentration enhances sensory properties of avocado juice and decreases physiochemical properties except pH value. However, as the storage time increased, the physicochemical, microbial and sensory properties of avocado decreased. The study found high microbial load and less preferred sensory attributes of avocado juice with low cinnamon extract percentage and long storage time. Cinnamon extract, with its antimicrobial and antioxidant properties, has potential as a natural preservative for avocado juice, potentially extending shelf life and preserving juice quality. Governments, food policy makers, and cafeteria owners should use cinnamon extract to prolong avocado juice shelf life.

Investigation of Phytochemical and Antidepressants Activity of Cinnamon Powder Extract

Neurodegenerative disease is the most common type of mobility issue, but unfortunately, there is now no medication that can alter the course of the disease. We don't know what causes this ailment. In mouse models of Parkinson's disease induced with 1‐methyl‐4‐phenyl‐1,2,3,6‐tetrahydropyridine, the oral administration of cinnamon powder and sodium benzoate may prevent the death of dopaminergic cells, dysregulation of striatal neurotransmitters, and motor impairments. The mechanisms driving its function include controlling autophagy, antioxidant effects, Parkin, DJ-1, and glial cell line-derived neurotrophic factor activation, TLR/NF-κB pathway modulation, and excessive proinflammatory response prevention. Moreover, research carried out in both laboratory and living organism settings has shown that cinnamon extracts may impact the oligomerisation and aggregation of α-synuclein. This article's goal is to discuss recent findings about this phytochemical's potential as a novel treatment for Parkinson's disease (PD). We highlight additional areas of mechanism that require investigation and possible constraints that must be overcome before this phytochemical may be used in PD trials. Neurodegenerative disease is the most common type of mobility impairment, and unfortunately, there is now no medication that can alter this disease. We don't know what causes this ailment. There has been a recent uptick in interest in medicinal plant use because of the novelty, safety, and relative affordability of this field. The characteristic flavour and aroma of cinnamon, a spice that is often used, may have neuroprotective effects on people with Parkinson's disease (PD) and other neurodegenerative diseases. The essential oils of Cinnamomum species, such as cinnamaldehyde and sodium benzoate, have shown in vitro that they can protect cells from oxidative stress, ROS generation, and autophagy dysregulation. Consequently, these oils may exert a neuroprotective effect. The in vivo evidence suggests that cinnamon powder and sodium benzoate, when administered orally to Parkinson's disease models in mice, may prevent the death of dopaminergic cells, dysregulation of striatal neurotransmitters, and motor deficits. In this essay, we will go over the latest research on this phytochemical and its potential as a novel treatment for Parkinson's disease (PD). Incorporating this phytochemical into experimental PD treatments requires further investigation into additional molecular aspects and the potential overcoming of constraints and obstacles.

Vegetative Propagation of Wild Prometheum sempervivoides (Fischer Ex M. Bieb.) H. Ohba by Leaf Cutting: Effects of Auxin and Some Substances

The aim of the research is to determine the effects of different rooting contents [control (water), plant growth regulator-rooting hormone (H1: 0.25 g l-1, H2: 0.50 g l-1 and H3: 1.0 g l-1), cinnamon powder (T) and Aloe vera gel (AV)] and two different planting times on the rooting of leaf cuttings prepared from the stock mother plants of wild Prometheum sempervivoides (Fisch. ex Bieb.) H. Ohba taxon. Observations and measurements of vitality rate (%), number of rooted cuttings (NR), number of callusing cuttings (NC), maximum root length (MRL), rooting rate (%) and rooting scale (1-5) were made on cuttings whose rooting was completed. The results were evaluated statistically. The most positive rooting effect was determined in the H3 application, which is the highest dose of the commercial rooting hormone tested in the study. Cinnamon powder application was determined as a more effective natural extract for rooting leaf cuttings of P. sempervivoides when compared to Aloe vera gel application. At the end of our study, in which the effects of different planting times were also examined, it was determined that planting the leaf cuttings of P. sempervivoides as soon as they were taken from the stock mother plant had a positive effect on rooting. The very good quality roots were observed in H1 (0 h), H2 (0 h), H3 (0 h) and H3 (24 h) applications. These applications can be recommended for rooting the leaf cuttings of P. sempervivoides succulent plant. It was also concluded that P. sempervivoides can be reproduced by vegetative propagation method using leaf cuttings.

Effects of cinnamon, rosemary and oregano on growth performance, blood biochemistry, liver enzyme activities, excreta microbiota and ileal morphology of Campylobacter jejuni-challenged broiler chickens.

Phytogenic additives would be helpful to mitigate the detrimental impact of Campylobacter jejuni on broiler chickens. The experiment aimed to assess the effects of cinnamon, rosemary and oregano powder on physiological responses of broiler chickens challenged with C. jejuni from 0 to 42 days of age. A total of 192 one-day-old male broiler chickens were divided into 6 treatment groups. The treatments included: negative control (NC; basal diet without additives and no C. jejuni challenge), positive control (PC; basal diet with C. jejuni challenge), PC with cinnamon, rosemary or oregano powder (3g/kg each), and PC with Erythromycin (55mg/kg). Except for the NC group, all chicks were orally challenged with 2×108CFU/mL C. jejuni daily from days 21-25. Feed intake, body weight gain (BWG), feed conversion ratio (FCR), energy efficiency ratio (EER) and protein efficiency ratio (PER) were assessed during the rearing period (0-42 days). On day 42 of age, fresh excreta samples were collected from each pen to determine apparent dry matter digestibility and excreta microbiota. In addition, at the end of the experiment, blood samples were collected to evaluate blood profile and liver enzyme activities. C. jejuni challenge (PC treatment) decreased BWG, EER and PER, while increasing FCR of broiler chickens (p<0.05), whereas rosemary, oregano and Erythromycin improved these performance parameters akin to NC. PC diet showed negative effect in ileal morphology, alleviated by additives except cinnamon (p<0.05). Dietary additives successfully reduced Campylobacter levels and increased Lactobacilli counts in the PC. Rosemary and oregano lowered plasma total cholesterol (p<0.05). Alanine aminotransferase elevation by C. jejuni challenge in the PC group was prevented by rosemary, oregano and Erythromycin (p<0.05). Oregano and rosemary alleviate the impact of C. jejuni challenge.

Harnessing the Potential of Whey in the Creation of Innovative Food Products: Contributions to the Circular Economy

Food waste and by-products are intricately linked to sustainable food production, as reducing waste can play a significant role in achieving a more sustainable and efficient food system. Sustainable utilization and recovery of by-products can significantly contribute by creating strategies that can lead to cost savings and increased efficiency across the food supply chain. Worldwide, more than 40% of whey from cheese production is discarded, resulting in the loss of valuable nutrients and potentially polluting the environment. Effective use of whey reduces environmental impact and enhances manufacturing sustainability. Thus, a circular approach to food waste management in the dairy industry supports sustainability goals and creates opportunities for innovation. Whey contains most of the soluble components of milk, including a large number of serum proteins and all the essential amino acids, making it suitable for producing beverages with high nutritional value. This study aims to produce whey-based beverages with different additions to obtain dairy products with high nutritional value. Three different ingredients, sea buckthorn, ginger, and cinnamon, were chosen for their numerous health benefits to the consumer. Six samples were prepared utilizing both unmodified and deproteinized whey in a 75% proportion, with the addition of 25% sea buckthorn juice, 0.75% ginger juice, and 0.2% cinnamon powder. The resultant samples were packaged in 200 mL bottles and maintained at a controlled temperature of 6 °C to ensure optimal preservation. Given the paramount importance of consumer acceptability in novel beverage development, a comprehensive evaluation was conducted to assess the sensory properties of the formulated beverages. In addition, physico-chemical properties and their evolution over 14 days of storage were examined. The sample containing whey, sea buckthorn juice, ginger juice, and cinnamon powder received the highest marks from the tasters. The values of the physico-chemical parameters varied depending on the type of whey used and the storage period. Thus, a pH of approximately 5 and an acidity between 30 and 80 °T were recorded. The average lactose content was 4%, the average protein content was 2.5%, and the total soluble solids content was 11.5 °Brix. The beverages developed in this study represent viable alternatives for diversifying food production through sustainable, environmentally friendly technological variants. By applying circular economy principles, these products contribute to reducing food waste in the dairy industry.

Ensuring authenticity of cinnamon powder: Detection of adulteration with coffee husk and corn meal using NIR, MIR spectroscopy and chemometrics

Cinnamon (Cinnamomum sp.) is a commonly used spice that is at risk of being counterfeited due to its intricate production process, which can compromise its integrity. This study aimed to develop a rapid detection method using Near Infrared (NIR) and Mid Infrared (MIR) spectroscopy, along with chemometrics, to identify fraud in genuine cinnamon powder. Various techniques, including exploratory, non-targeted, and targeted methods, were used to detect the presence of adulterants such as coffee husks and corn meal in cinnamon, with concentrations ranging from 10% to 50%. The exploratory and non-targeted models successfully identified the potential occurrence of fraud as a result of the addition of coffee husks and corn meal. The models' effectiveness was tested on commercial cinnamon samples, exposing a high proportion of potentially fraudulent samples. Adulteration percentages exceeded 60% for the presence of coffee husks and 50% for corn meal. The results show that NIR and MIR spectroscopy, when used with chemometrics, are effective for monitoring the quality of cinnamon powder.

Detection of different adulteration in cinnamon powder using hyperspectral imaging and artificial neural network method

Cinnamon is one of the medicinal spices that is important in point of economic and human health. The goal of the present research was to classify the levels of different adulterations in the spice using hyperspectral imaging technology. In the present research, three adulterants were investigated including sea foam powder and chickpea and wheat flour with 0, 5, 15, 30, and 50% adulteration levels. After sample preparation, the hyperspectral images of them were acquired using a line scan imaging system. The effective wavelengths were selected and image features were extracted. The effective features were selected and classified using the artificial neural network method. The classification accuracies of the classifier to identify sea foam powder and chickpea and wheat flour adulterants were equal to 98.9, 100, and 100%, respectively. The results showed the high ability of hyperspectral imaging combined with artificial neural networks method to detect adulteration in cinnamon with high reliability.

Nutritional and bioactive potentials of a powder and a decoction made from Ceylon cinnamon bark, Laurus nobilis leaves, and Curcuma longa Linn rhizome

The blends of Ceylon cinnamon bark (F1), Laurus nobilis leave (F2), and Curcuma longa rhizome (F3) powders are recommended by therapists, as are their decoction, for fighting chronic diseases. This study aimed to assess the nutritional and bioactive potential of a powder blend made from those three plant food matrices and the form of consumption with the most beneficial antioxidant potential. Ceylon cinnamon dry bark, Laurus nobilis fresh leaves, and Curcuma longa fresh rhizome were purchased and processed directly into powders. A substitution plan of Cinnamon powder involving three powder blends (F4, F5, F6) and a decoction marketed had been retained. The proximate composition, nutrient density, bioactive compounds, and antioxidant activity of the powder blends and decoction (bioactive compounds and antioxidant activity) were determined. F1 powder, presents the best characteristics in terms of protein content, nutrient density, and bioactive compounds. The powder blend F6, composed of 50 % Ceylon cinnamon bark, 30 % Laurus nobilis leaves and 20 % Curcuma longa rhizome, had higher contents of total protein (14.85 ± 0.37 g/100 g DM), crude fiber (32. 49 ± 0.90 g/100 g DM), total polyphenols (268.50 ± 2.00 mg GAE/g DM), total flavonoids (55.09 ± 1.01 mg QE/g DM), and a higher nutrient density in iron (1.03 mg/100 Kcal) and zinc (1.61 mg/100 Kcal). The decoction obtained from the F6 powder blend after 5 min of boiling, had high soluble bioactive compounds contents: polyphenol (24.5 ± 1.07 mg GAE/g DM), flavonoids (0.25 ± 0.01 mg QE/g DM), and condensed tannins (0.09 ± 0.00 mg CE/g DM). An antioxidant activity whose main basic mechanism is the reduction of Fe3+ to Fe2+, higher (74.94 % close to vitamin C) than that of the blend itself (65.20 % close to vitamin C). The decoction derived from the boiling of the F6 powder blend represents its most advantageous form of consumption.

Recuperative Effects of Cinnamon (Cinnamomum zeylanicum) in Catla catla After Sub-Lethal Exposure to Lead.

This research was conducted to validate the beneficial effects of incorporating dietary cinnamon (Cinnamomum zeylanicum) powder (CzP) in alleviating lead (Pb) poisoning in fish. Healthy Catla catla individuals (16.36 ± 0.19g/fish) were distributed across 18 tanks in triplicate groups. The experimental groups were as follows: Control group: fish without supplementation or exposure to Pb; positive control group: fish without supplementation but exposed to 1mg/L Pb; 5g/kg CzP along with 1mg/L Pb exposure; 10g/kg CzP along with 1mg/L Pb exposure; 15g/kg CzP along with 1mg/L Pb exposure; and 20g/kg CzP along with 1mg/L Pb exposure. The trial continued for a period of 60days. Waterborne Pb had a deleterious effect on fish growth performance, body composition, blood profile, and digestive enzyme activity, along with elevated Pb accumulation in various tissues. Conversely, consumption of cinnamon effectively mitigated the toxic potential of Pb and enhanced fish longevity. Notably, 10g/kg CzP boosted growth, improved carcass quality, reversed blood indices, restored enzyme function in the gut, and mitigated Pb accumulation in tissues. In summary, the findings revealed that incorporating 10g/kg of CzP as a dietary supplement in C. catla aquaculture could effectively counteract heavy metal toxicity.

The effects of sugar substitution with cinnamon powder in moringa jelly candy

This study aimed to evaluate the effects of sugar substitution with cinnamon powder (CP) on moringa jelly candy (MJC). Four MJC formulations were made based on the level of sugar substitution using 0%, 7.5%, 15%, and 22.5% CP, coded as control, F1, F2, and F3, respectively. Samples were then analyzed for nutritional content, water activity, color, texture, antioxidant activity (using the DPPH (2,2-Diphenyl-1-picrylhydrazyl (DPPH) method), sweetness intensity (using 9-scales rating test), sensory acceptance (using 9-point hedonic test), and sensory profile (using CATA/Check-All-That-Apply). Substituting sugar with CP significantly increased moisture content, antioxidant activity, and hedonic acceptance but significantly decreased the total sugars and calories. However, no significant effects were observed on hardness, water activity, and protein content. Based on the De Garmo effectiveness index, 15% sugar substitution with CP (F2) resulted in the optimum MJC formulation having moisture content 30.71%, protein content 12.59%, total Brix (sugar) 62.00%, total calories 277.04 kcal/100 g, hardness 13.47 N, lightness (L*) 34.63, water activity 0.90, antioxidant activity 83.13%, and the overall liking score 5.34 (neither like nor dislike). The F2 had medium sweetness intensity (5.54), which was not statistically different from the control. The F2 sensory profile was in the opposite quadrant against control and positively correlated with cinnamon taste and aroma, which were also highly associated with product liking. This result indicates that CP is promising as a sugar substitute and to improve the sensory acceptance of MJC by masking the undesirable moringa flavor.

Nutritional value and fiber content of cookies prepared from okara flour substitution: study on dietary fiber, isoflavone, and chemical properties

Cookies as a popular and ready-to-eat snack began to be developed as an alternative food for people with special diets. Soy products are known to be a source of inexpensive protein, nutritious and have functional properties. Okara as a soybean residue from soymilk production has nutritional value such as protein, fat, antioxidant like isoflavone and others that can be applied to a variety of food such as cookies. The target of this study is to evaluate the fiber and nutritional value of cookies made from okara flour. Prepared cookies are analyzed for proximate, texture, antioxidant and fiber content. This study used ANOVA and followed with Honest Significants Difference (HSD) consisting 3 treatments (A0B0-without substitution of okara flour, A3B2-20% okara flour substitution and 0,5gram cinnamon powder and A4B2-30% okara flour substitution and 0,5gram cinnamon powder). The range of the cookie’s moisture content, ash, crude protein, fat, and carbohydrate was 2.16-4.01%, 1.39-1.65%, 9.1-17.09%, 17.20-21.07%, and 60.24-65.86% respectively. The highest fiber content (3.52%) and isoflavone level (47.4μg/mg) of cookies were cookies prepared with okara flour substitution 30%.

Haematological and Serum Biochemical Responses of Yankasa Rams Supplemented Cinnamon Powder

This experiment was conducted to evaluate the effect of cinnamon supplements on Yankasa Rams' growth performance, nutrient digestibility, haematology and serum biochemical profile. A total number of sixteen (16) Yankasa grower rams with an average live weight of 20kg each was randomly allotted into four dietary treatments comprised of four replicates consisting of four animals per treatment in a completely randomized design (CRD), where data obtained in this study were analyzed using General Linear Model of Statistical Analysis Software and Means were separated using Duncan Multiple Range Test. The haematological variables demonstrated that packed cell volume was significantly (P&lt;0.05) affected by an increased level of cinnamon Significant (P&lt;0.05) differences were also recorded in white blood cells, neutrophils, basophils and haemoglobin while others were not significantly (P&gt;0.05) changed. With the exception of plasma potassium level, there were no significant (P&gt;0.05) differences in all other serum biochemistry with the supplementation of cinnamon. Cinnamon supplementation plays a vital role in improving the haematological profile. No significant considerable changes were observed in the serum biochemical profile as a result of cinnamon supplements in Yankasa rams. It is therefore recommended that cinnamon powder can be incorporated into ruminant animal diet up to 15g/kg without detrimental effect in animal health status. However further studies were encouraged.

Utilization of Green Bean Juice (Vigna Radiata) Added with Cinnamon Powder (Cinnamomum Burmanii) in Lowering Cholesterol Levels in Hypercholesterolemia Sufferers

Background: Elevated cholesterol levels are a risk factor for cardiovascular disease, overweight/obesity, and stroke, which has a predicted death rate of around 2.6 million worldwide. One way to reduce cholesterol levels is to regulate the consumption of foods containing fat (saturated, trans, cholesterol), exercise regularly, and choose foods with a high isoflavone content, for example, green beans.Research Methods: The research method uses a quasi-experiment and a non-equivalent control group design. The research used 20 subjects, 10 of whom were treated and 10 of whom were controls. This study also considered data on fat and fiber intake. Intake data was collected twice before and during the research using the food recall method. The independent T-test was used to determine the product's effect on reducing cholesterol levels.Research Result: The results showed differences in cholesterol levels before and after the study (p=0.00). The treatment group had a reduced cholesterol level of 57.8 mg/dL, and the control group had a reduced cholesterol level of 34.3 mg/dL. However, the benefits of green bean juice with cinnamon powder in lowering cholesterol levels were not statistically significant (p=0.074).Conclusion: Drinking green bean juice with the addition of cinnamon powder has not been statistically proven to reduce cholesterol levels.

Effect of cinnamon powder on quality attributes and off-flavor in fried chicken drumsticks made from long-term thawed Korean native chicken

The effect of cinnamon powder on the quality and mitigation of off-flavor in fried chicken drumsticks made from long-term thawed Korean native chicken (Woorimatdag No. 1, WRMD1) was investigated. The WRMD1 drumsticks were categorized into 5 groups: conventional thawing (16 h, CT), long-term thawing (48 h, LT), cinnamon powder added into 'LT' as marinade (0.03%, CM) or incorporated into the batter (1.35%, CB), and long-term thawing with cinnamon powder incorporated both in the marinade and batter (0.03% + 1.35%, CMB). The crude fat content was significantly higher in the CT and CMB than that of the CB. The CM, CB, and CMB showed significantly lower levels of 2-thiobarbituric acid reactive substance compared with the CT and LT. The predominant fatty acids in all treatments were C18:1n9, C18:2n6, and C16:0. The LT displayed lower total unsaturated fatty acid content than the CT (P < 0.05). The CM effectively decreased lipid oxidative volatiles, such as 1-octanol, 1-octen-3-ol, and 2-octen-1-ol, (E), in the LT (P < 0.05). Both the CM and CB showed an inclination to increase specific pyrazines associated with pleasant notes compared with the LT, and showed higher levels of pyrazines, such as pyrazine, 2-ethyl-6-methyl-, and pyrazine, 3-ethyl-2,5-dimethyl-, than those of the CMB (P < 0.05). The CM contained higher levels of 2,3-butanedione when compared with the other groups (P < 0.05). Multivariate analysis demonstrated that cinnamon had an effect in discriminating the treatment groups with cinnamon addition from both the CT and LT, whereas the CM, CB, and CMB formed distinct clusters. The CM and CMB received significantly higher aroma scores from panelists in comparison to the other groups. These findings suggest that the CM (0.03% cinnamon powder) can be used to enhance the aroma in fried WRMD1 drumsticks by reducing or masking the off-flavor volatiles associated with long-term thawing.

Anti-fungal of edible film from cassava starch added with cinnamon and its physicochemical characteristics as environmentally friendly coffee packaging

Hydrocolloids, lipids, and other naturally digestible components are used to make edible film, a type of environmentally friendly packaging. Cassava starch is a form of hydrocolloid that is used as the major component to create edible films. Dry items like coffee grounds enable fungus growth, lowering the quality of the coffee. This study will examine the impact of cinnamon powder addition on edible film properties such as antifungals, physicochemicals, and sensory characteristics. This study had a random design with two replications. The collected data were examined using a one-way ANOVA test, followed by Duncan’s test. The results demonstrated that the diameter of the clear zone increased with increasing cinnamon powder concentration, indicating that the edible film’s capacity to block fungal growth was also increasing. With the addition of cinnamon powder, the physicochemical properties of the edible film were considerably changed. The sensory test revealed that the addition of cinnamon powder significantly changed the aroma but not the taste and color.

Effects of cinnamon on anthropometric indices and headache-related disability of patients with migraine: A randomized double-blind placebo-controlled trial.

Increased body mass index (BMI) seems to be a risk factor for migraine attacks. Cinnamon has anti-inflammatory, neuroprotective, and anti-obesity effects. This study aimed to assess the effects of cinnamon on anthropometric indices and headache-related disability of patients with migraine. This study was conducted as a randomized, double-blind, placebo-controlled trial involving 50 migraine patients. Patients were randomized to receive either 600 mg cinnamon powder or placebo capsules for two months. Height, body weight (BW), waist circumference (WC), and hip circumference (HC) were measured.Furthermore, Minimal or Infrequent Disability (MIDAS) and Headache Daily Result (HDR) Questionnaires were recorded. At the end of the treatment period, BW and BMI did not change in the intervention group; however, both factors were significantly increased in the placebo group (p=0.001). The change of WC, HDR and MIDAS was significantly different between the intervention and placebo groups (p<0.001). Furthermore, HC and WHR significantly decreased (p=0.001). Cinnamon seems to have beneficial effects on anthropometric indices and headache disability of migraine patients.

Determination of different spice powder levels for soft cheese based on milk

This study aims to evaluate and determine the most optimal level of addition spice powder to soft cheese based on milk. The spice powders used are cinnamon (Cinnamomum burmannii), lemongrass (Cymbopogon citratus), and turmeric (Curcuma longa L.) with the following treatment; T0: soft cheese without added spices powder; T1: soft cheese + 1% cinnamon powder; T2: soft cheese + 2% cinnamon powder; T3: soft cheese + 3% cinnamon powder; T4: soft cheese + 1% lemongrass powder; T5: soft cheese + 2% lemongrass powder; T6: soft cheese + 3% lemongrass powder; T7: soft cheese + 1% turmeric powder; T8: soft cheese + 2% turmeric powder; T9: soft cheese + 3% turmeric powder. The study design used a completely randomized design with three replications. Variables measured including pH, color (L*, a*, b*), total solids, and antioxidant activities using/via DPPH scavenging activity (2,2-diphenyl-picrylhydrazyl). The soft cheese pH ranged from 5.60–6.26, with T0 was the lowest and T3 had the highest value. Total solids ranged from 38.87–66.77%, with T1 was the lowest and T3 had the highest value. Antioxidant activities ranged from 37.96–72.43%, with T0 was the lowest and T9 had the highest value. Soft cheese showed L* value 66.58–80.31, with T9 was the lowest and T0 had the highest value; a* value 3.47–12.44, with T6 was the lowest and T9 had the highest value; b* value 12.35–25.95, with T0 was the lowest and T9 had the highest value. Results were analyzed using analysis of variance and Duncan’s Multiple Range Test. Based on the results, it can be concluded that the level addition of 3% spice powder was the most optimal level for soft cheese, with the highest pH, total solids, antioxidant activity, redness, and yellowness.

Effect of Cinnamon Powder on Protein Balance, and Blood Profile of Etawa Crossbreed Goats

Effect of Cinnamon Powder on Protein Balance, and Blood Profile of Etawa Crossbreed Goats

Cinnamon and amylum mucilage alter the physicochemical, sensory, and antioxidant activity of Arthrospira platensis granules

This study was done to find out how creating Arthrospira platensis granules using the wet granulation method and a blend of cinnamon powder and amylum mucilage affected their physical, physicochemical, and antioxidant properties. Arthrospira platensis is granulated by the wet granulation method using cinnamon, amylum mucilage, and stevia sugar as sweeteners. The 3×3 factorial design was used, with factors for amylum mucilage of 2.5%, 5%, and 7.5% w/w and cinnamon powder of 0.5%, 1%, and 1.5% w/w. Granules were tested for their physical characteristics (moisture content and pH), physicochemical characteristics (water holding capacity, oil holding capacity, solubility, foam ability, emulsion activity, and stability), and antioxidant activity using the DPPH-RSA and FRAP procedures. The results demonstrated that all granules had moisture contents that met the required standard of less than 7%. Arthrospira platensis dry biomass can be processed into granules, which can raise the OHC but reduce the WHC, solubility, foam ability, emulsion activity, emulsion stability, and antioxidant ability. Amylum mucilage affected the solubility of Arthrospira platensis granules, while cinnamon powder had an impact on the pH level, solubility, and activity of the emulsion. Consumer preferences and buying intention of granules are higher than dry biomass Arthrospira platensis. The combination of 1.5% cinnamon powder and 5% amylum mucilage is the optimal treatment based on pH, solubility, and emulsion activity, making it appropriate for fortified in food product.

MODEL KINETIKA KEKERASAN GULA CETAK TEBU DENGAN PENAMBAHAN BUBUK KAYU MANIS SELAMA PENYIMPANAN

The sugar cane juice produced through evaporation is processed into molded cane sugar. Adding cinnamon powder to cane sugar provides additional benefits for body health. One of the quality criteria for molded cane sugar is its hardness. The hardness value of printed cane sugar changes during storage; the sugar becomes softer and less complicated. Reaction kinetics can be used to observe changes in the hardness of printed cane sugar. The Arrhenius method was used in this research to determine how adding cinnamon powder affects the quality of molded cane sugar. This research used molded cane sugar with two concentrations of cinnamon powder, namely 0% and 0.255%. The sugar was then stored at three different temperatures, seven °C, 27 °C, and 45 °C, over 30 days, with daily observations. Kinetic analysis of molded cane sugar shows that when cinnamon powder is added, the quality decreases more quickly compared to control molded cane sugar, which has a k value of 0.3378 N/cm2/day at a temperature of 7°C, 0.4629 N/cm2/day at a temperature of 27°C, and 2.2728 N/cm2/day at a temperature of 27°C. Compared with storage temperatures of 27°C and 45°C, a temperature of 7°C showed a slower decline in the quality of molded cane sugar.