Development and Evaluation of Cinnamon (Cinnamomum zeylanicum Blume) Bark Oil-and Cinnamon Powder-Incorporated Pumpkin Cookies

Abstract

Cinnamon (Cinnamomum zeylanicum) is a tropical spice crop belonging to the family Lauraceae. It is used as a spice; there is a lack of value-added cinnamonincorporated food products in the local market as well as in foreign markets. Pumpkin is an abundant tropical vegetable that contains vitamins, minerals, carotenoids, and fibers. This study aimed to develop cinnamon-incorporated pumpkin cookies with high nutritional qualities, identify physicochemical characteristics, and evaluate the sensory attributes. A 4:1 ratio was selected as the best ratio wheat flour supplementation with pumpkin flour. Cinnamon bark oil was incorporated into cookies in three different concentrations (0.1%, 0.3%, and 0.5%) and the best formulation was selected through sensory analysis with 30 untrained panelists. The cinnamon powder was incorporated into cookies in three different concentrations (2%, 4%, and 6%), and the best formulation was selected through sensory evaluation. For the sensory analysis, seven-point hedonic scales were used. Based on sensory results, 0.1% cinnamon oil and 2% powderincorporated cookies were selected. Physicochemical characteristics were tested for the best two selected products and control (pumpkin cookie without adding cinnamon) samples. Powder-incorporated cookies contained 3.01% moisture, 3.19% protein, 27.92% fat, and 1.42% ash. Bark oilincorporated cookies had 2.67% moisture, 3.27% protein, 26.88% fat, and 1.39% ash. The highest antioxidant activity was detected in the powder incorporated pumpkin cookies. The selected two products and control samples were evaluated in shelf-life studies using moisture, water activity, pH, colour, titratable acidity, and yeast and mold count, at two-week intervals, up to two months. Cinnamon bark oil and powder can be incorporated into pumpkin cookies to enhance flavour and physicochemical properties.