Quality Evaluation Of Bread Incorporated With Different Levels Cinnamon Powder
Journal: International Journal of Food Science, Nutrition and Dietetics (IJFS) (Vol.02, No. 07)Publication Date: 2013-10-30
Authors : Dhillon G K; Amarjeet K;
Page : 70-74
Keywords : Cinnamon; Bread; Antioxidant Activity; Total Phenol Content; Shelf-Life.;
Abstract
Cinnamon powder was substituted (0, 1, 2, 3 and 4%) in wheat flour for bread making. Baking, sensory and storage quality of bread were analyzed and compared with white bread. Cinnamon powder was found to have high total phenol content (TPC) and antioxidant activity. The highest TPC (0.94 mg GAE/DW) and antioxidant activity (27.67%) were observed in the bread containing highest level of cinnamon powder (4%). But loaf volume and sensory scores were less at this level of incorporation. Results suggested that among the studied samples, bread with 2% of cinnamon powder showed improved baking and textural properties with maximum overall acceptability by panelist and had a shelf life of 6 days at room temperature (30±50C).
Other Latest Articles
- Emergence Of A Quality Assurance Program For Probiotic Supplemented Foods
- Studies on Effect of Different Extraction Methods on The Quality of Pomegranate Juice And Preparation of Spiced Pomegranate Juice
- Assessment And Comparison of Diet Quality And Physical Activity of African-Caribbean, South Asian and Caucasian Groups in The UK
- Effect of Oregano Herb on Dough Rheology and Bread Quality
- Craving and Food Choices in Patients Under Treatment for Smoking Cessation
Last modified: 2015-08-27 21:20:17