Physicochemical and sensory properties of oil cake enriched with cinnamon extract

Document Type : Research Paper

Authors

1 Associate Professor, Department of Food Science and Technology, Faculty of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil, Iran

2 Department of Food Sciences and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran

Abstract

Introduction: Cakes are one of the most consumed foods in the world, and their health-oriented product is of great importance. Due to the high amount of sugar and fat in these products, efforts have always been made to produce these products with less fat and sugar (Lebesi and Tzia 2011). Due to the undesirable side effects of synthetic antioxidants such as butylated hydroxyl anisole (BHA) and butylated hydroxy toluene (BHT), natural antioxidant have recently received attention as a source of bioactive compounds such as anti-cancer and anti-mutagenic. Consumers are gradually becoming more aware of natural ingredients (Kallel et al., 2014), which has critical implications for the food industry. Many types of aromatic plants as suitable alternatives are used in food products (Kordsardouei et al., 2013). In addition to the health benefits, it has been shown that the unique functional properties of these materials can lead to improved texture, consistency, and stability in food production and storage (Jahanbakhshi and Ansari 2020). Therefore, researchers are always looking to identify, extract and purify plant compounds for their use in the food industry (Ashfaq et al., 2021). One of these medicinal plants, which is used as a spice in food worldwide, is cinnamon. It is a valuable substance with high therapeutic potential and various medicinal and industrial applications (Jumbo et al., 2014). Many studies have shown the therapeutic effects of cinnamon including its antioxidant, anti-microbial, anti-bacterial, anti-viral, anti-fungal, anti-tumor, anti-diabetic, anti-hypertensive, anti-lipemic, gastroprotective, and immune modulators effects) Hajimonfarednejad et al., 2019; Singletary 2019). In different types of food products, cinnamon is used as a flavoring agent, coloring agent, and food preservative (Saleem et al., 2015). It seems that its bioactive compounds can be suitable for use in food products, such as oil cakes. The purpose of this study was to investigate the physicochemical and sensory properties of oil cake enriched with different percentages of cinnamon extract for applications in the food industry.
Materials and Methods: Numerous researches have been done to identify suitable extraction methods with high efficiency and environment friendly. Aqueous extraction is a cheap, non-toxic, green extraction technique and a highly acceptable method for consumers (Kallel et al., 2014; González-Centeno et al., 2015). Therefore, an aqueous extraction method was used in this study. The cake samples were prepared with the sugar-dough according to the Peyghambardoust method (2010). The drying of samples was done in an oven at 45ºC for 12 hours. Then, the dried cake samples were powdered and pH, protein, fat, and carbohydrate were measured for each sample. The pH of the dried cake samples was measured by Benchtop pH Meter. The moisture content of fresh cake samples was measured by the weight method. The water activity of the cake samples was measured at 25°C using a Water Activity Meter. Protein, fat, and carbohydrate contents were determined using the Kjeldahl method, the Soxhlet extraction method, and the Lane-Eynon method, respectively. The total ash content was determined by burning the samples in a furnace at 550º C. The content of acid-insoluble was also obtained by adding 25 ml of hydrochloric acid 5N to the raw ash. Sensory evaluation of food products is necessary to test the acceptability of foods (Nakov et al., 2020). Due to the high importance of sensory evaluation in the food industry, the sensory properties of oil cake enriched with different concentrations of cinnamon extract were also investigated in this research. In the current study, a completely random design was used with five different concentrations of extract cinnamon (0.05, 0.10, 0.15, 0.20, and 0.25‌% W/V) and the control sample, each with three replications. SPSS 21.0 software was used for statistical analysis, and the one-way ANOVA and Fisher's LSD post hoc test were applied to compare samples. The data were reported as mean ± standard deviation, and the significance level of the tests was p<0.05.
Results: According to the measured variables, there was no significant difference in the pH of different samples, and this value varied from 7.41 to 7.49. The measured moisture content of the cake samples was higher than the control sample, and the results showed a significant difference between the control samples with 0.15‌% and 0.25‌% (p<0.05). The obtained water activity values showed that with the increase in the extract concentration, the water activity value decreased compared to the control sample. So that the highest amount of water activity belonged to the control sample. The sample containing 0.25% of the extract showed a significant difference in protein values compared to the control samples, 0.05 and 0.01‌% (p<0.05). The fat percentage has decreased compared to the control sample for all samples, except for the 0.05% sample. So, this value was obtained at 13.46% and 13.03% for the control sample and the sample 0.25% extract, respectively. Also, carbohydrates decreased from 42.65‌% in the control sample to 39.82‌% in the 0.25‌% sample. No significant difference was found in the total ash content of the samples. On the other hand, the extract percentage was directly related to the increase of acid-insoluble ash in the cake; this value increased from 0.16% for the control sample to 1.18% for the sample containing 0.25% extract. The results of the sensory evaluation showed that the color of the samples improved with the increase in the extract percentage. There was a significant difference between the control and other samples in the odor score. The highest and lowest taste scores were observed in samples containing 0.20% and 0.05% of the extract, respectively. All of the samples, compared to the control cake, had higher scores in the texture. The overall acceptability for the control sample showed a significant difference (p<0.05) compared to the 0.15, 0.20, and 0.25‌% samples, so the best scores were related to the samples of 0.20%, and 0.25% extracts. In general, adding cinnamon extract improved the sensory characteristics of the oil cake.
Conclusion: Based on the investigated physicochemical and sensory properties, it seems that there is a possibility of enriching aqueous cinnamon extract into oil cake as a functional food ingredient in the food industry.

Keywords


بی نام، 1397، بیسکویت- ویژگی­ها و روش­های آزمون. موسسه استاندارد و تحقیقات صنعتی ایران، استاندارد ملی ایران، شماره 37.
بی نام، 1389، غلات و فرآورده­های آن- روش اندازه­گیری رطوبت- روش مرجع. موسسه استاندارد و تحقیقات صنعتی ایران، استاندارد ملی ایران، شماره 2705.
بی نام، 1400، کیک- ویژگی­­ها و روش­­های آزمون. موسسه استاندارد و تحقیقات صنعتی ایران، استاندارد ملی ایران، شماره 2553.
بی نام، 1393، غلات و حبوبات- اندازه­گیری میزان نیتروژن و محاسبه مقدار پروتئین خام- روش کجلدال. موسسه استاندارد و تحقیقات صنعتی ایران، استاندارد ملی ایران، شماره 19052.
حسن موسیوند، محمد حجتی، حسین جوینده، حسن برزگر، حسن زکی دیزجی، 1399. تاثیر جایگزینی شکر با پودر شیره انگور بر ویژگی­های کیک فنجانی. پژوهش­های صنایع غذایی 30(2):175-188.
صباغی حسن و محبی محبت، 1399. مبانی آزمون­های ارزیابی حسی در توسعه محصولات غذایی و کنترل کیفیت. کنگره بین المللی علوم و صنایع غذایی، کشاورزی و امنیت غذایی، کرج.
نیک بخت، ر، 1392. بررسی اثرات آنتی­اکسیدانی و ضد میکروبی عصاره مریم گلی در ماندگاری کیک. پایان نامه کارشناسی ارشد. دانشگاه آزاد اسلامی واحد قوچان.
AOAC, 1990. Association of Official Analytical Chemists. Official method of analysis, no. 920.39, (15th edition). Arlington, Massachusetts, USA.
Ashfaq MH, Siddique A, Shahid S, 2021. Antioxidant activity of Cinnamon zeylanicum:(A review). Asian Journal of Pharmaceutical Research 11(2), 106–116.
Beegum S, Sharma M, Manikantan MR, Gupta RK, 2017. Effect of virgin coconut oil cake on physical, textural, microbial and sensory attributes of muffins. International Journal of Food Science & Technology 52(2):540–9.
Ben Slima S, Ktari N, Chouikhi A, Trabelsi I, Hzami A, Taktak MA, et al, 2022. Antioxidant activities, functional properties, and application of a novel Lepidium sativum polysaccharide in the formulation of cake. Food Science & Nutrition 10(3):822–32.
Błaszczyk N, Rosiak A, Kałużna-Czaplińska J, 2021. The potential role of cinnamon in human health. Forests 12(5), 648.
Chaiya B, Pongsawatmanit R, 2011. Quality of batter and sponge cake prepared from wheat-tapioca flour blends. Agriculture and Natural Resources 45(2):305–13.
Dhillon G K, Amarjeet K, 2013. Quality Evaluation Of Bread Incorporated With Different Levels Cinnamon Powder. International Journal of Food Science, Nutrition and Dietetics (IJFS) 2(7), 70–74.
Esmaeilzadeh Kenari R, Mohsenzadeh F, Amiri ZR, 2014. Antioxidant activity and total phenolic compounds of Dezful sesame cake extracts obtained by classical and ultrasound assisted extraction methods. Food Science & Nutrition 2(4), 426–435.
González-Centeno MR, Comas-Serra F, Femenia A, Rosselló C, Simal S, 2015. Effect of power ultrasound application on aqueous extraction of phenolic compounds and antioxidant capacity from grape pomace (Vitis vinifera L.): experimental kinetics and modeling. Ultrasonics Sonochemistry 22, 506–514.
Gupta M, Bawa AS, Semwal AD, 2009. Effect of barley flour incorporation on the instrumental texture of sponge cake. International Journal of Food Properties 12(1), 243–251.
Hafez AA, 2012. Physico-chemical and sensory properties of cakes supplemented with different concentration of marjoram. Australian Journal of Basic and Applied Sciences 6(3):463–70.
Hajimonfarednejad M, Ostovar M, Raee MJ, Hashempur MH, Mayer JG, Heydari M, 2019. Cinnamon: A systematic review of adverse events. Clinical Nutrition 38(2), 594–602.
Jahanbakhshi R, Ansari S, 2020. Physicochemical properties of sponge cake fortified by olive stone powder. Journal of Food Quality 2020.
Jeddou K Ben, Bouaziz F, Zouari-Ellouzi S, Chaari F, Ellouz-Chaabouni S, Ellouz-Ghorbel R, et al, 2017. Improvement of texture and sensory properties of cakes by addition of potato peel powder with high level of dietary fiber and protein. Food Chemistry 217:668–77.
Jumbo L.O.V, Faroni L.R.A, Oliveira E.E, Pimentel M.A, Silva G.N, 2014. Potential use of clove and cinnamon essential oils to control the bean weevil, Acanthoscelides obtectus Say, in small storage units. Industrial Crops and Products, 56, 27–34.
Kallel F, Driss D, Chaari F, Belghith L, Bouaziz F, Ghorbel R, Chaabouni SE, 2014. Garlic (Allium sativum L.) husk waste as a potential source of phenolic compounds: Influence of extracting solvents on its antimicrobial and antioxidant properties. Industrial Crops and Products 62, 34–41.
Kim C-H, 2015. Quality characteristics of sponge cakes with radish leaf powder. Journal of the East Asian Society of Dietary Life 25(3), 502–512.
Kim HS, 2012. Quality characteristics and antioxidant activities of muffins with the acaiberry (Euterpe oleracea Mart.) powder. Master's degree thesis, Sejong University, Korea 35-48.
Kolawole FL, Balogun MA, Opaleke DO, Amali HE, 2013. An evaluation of nutritional and sensory qualities of wheat-moringa cake. Agrosearch 13(1):87–94.
Kordsardouei H, Barzegar M, Sahari MA, 2013. Application of Zataria multiflora Boiss. and Cinnamon zeylanicum essential oils as two natural preservatives in cake. Avicenna Journal of Phytomedicine 3(3):238.
Lebesi DM and Tzia C, 2011. Effect of the addition of different dietary fiber and edible cereal bran sources on the baking and sensory characteristics of cupcakes. Food and bioprocess technology 4(5), 710-722.
Lee S and Lee JH, 2013. Quality of sponge cakes supplemented with cinnamon. Journal of the Korean Society of Food Science and Nutrition 42(4), 650–654.
Lu T-M, Lee C-C, Mau J-L, Lin S-D, 2010. Quality and antioxidant property of green tea sponge cake. Food Chemistry 119(3), 1090–1095.
Martinez-Giron J, FIGUEROA-MOLANO AM, ORDÓÑEZ-SANTOS LE, 2017. Effect of the addition of peach palm (Bactris gasipaes) peel flour on the color and sensory properties of cakes. Food Science and Technology 37:418–24.
Mona MM, Thanaa AM, Meranda A, 2016. Preparation and evaluation of healthy cinnamon cake. Egyptian Journal of Nutrition 4.
Moradi P, Goli, M, Keramat J, 2019. Physicochemical, Nutritional, Textural, and Sensory properties of Sponge Cake Enriched with Sugar-Beet Fiber. Journal of Food Science and Technology (Iran) 16(90), 39–51.
Nakov G, Brandolini A, Hidalgo A, Ivanova N, Stamatovska V, Dimov I, 2020. Effect of grape pomace powder addition on chemical, nutritional and technological properties of cakes. Learning with Technologies (Lwt) 134, 109950.
Onderoglu S, Sozer S, Erbil KM, Ortac R, Lermioglu F, 1999. The Evaluation of Long-term Effects of Cinnamon Bark and Olive Leaf on Toxicity Induced by Streptozotocin Administration to Rats. Journal of Pharmacy and Pharmacology 51(11), 1305–1312.
Peyghambardoust SH, 2010 Cereal Products Yechnology. Volume 2. Tabriz University of Medical Sciences 250p.
Rao PV, Gan SH, 2014. Cinnamon: a multifaceted medicinal plant. Evidence-Based Complementary and Alternative Medicine 2014.
Rios RV, Garzón R, Lannes SCS, Rosell CM, 2018. Use of succinyl chitosan as fat replacer on cake formulations. LWT 96, 260–265.
Saber JI, 2019. Utilization of Cinnamon in Preparation and Preservation of Food Products from Microbial Contamination. Alexandria Science Exchange Journal 40:82–9.
Saleem M, Bhatti H.N, Jilani M.I, Hanif M.A, 2015. Bioanalytical evaluation of Cinnamomum zeylanicum essential oil. Natural Product Research 29(19), 1857–1859.
Salehi F, Kashaninejad M, Asadi F, Najafi A, 2016. Improvement of quality attributes of sponge cake using infrared dried button mushroom. Journal of Food Science and Technology 53(3), 1418–1423.
Singletary K, 2019. Cinnamon: Update of potential health benefits. Nutrition Today 54(1), 42–52.
Wichchukit S, O’Mahony M, 2015. The 9‐point hedonic scale and hedonic ranking in food science: some reappraisals and alternatives. Journal of the Science of Food and Agriculture 95(11):2167–78.
Yasothai R, 2014. Chemical composition of sesame oil cake–Review. International Journal of Science, Environment and Technology 3(3), 827–835.