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28598

Utilization of Cinnamon in Preparation and Preservation of Food Products from Microbial Contamination

Article

Last updated: 01 Jan 2025

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Tags

Food Science and technology

Abstract

The aim of this study was to evaluate cinnamon's powder in terms of chemical composition and its content of dietary fiber, mineral, bioactive components, antioxidant activity and antimicrobial activity. Cinnamon has been used in different percentages to prepare  bakery products such as bread, cake and biscuits, and find out its effect on microbial growth in products during the different storage period on the room temperature and rated it as a preservative.
The results of the present study showed that this powder contained protein, dietary fiber, carotenoids, the methanolic extract of this powder had antioxidant and antimicrobial activities.This study also showed that the products which as containing the high ratios ofcinnamon's powder it's was effect on microbial growth during period storage, where we can used it as Preservative from Microbial Contamination. Also all the products prepared containing the different percentages of cinnamon's powder and storage were well accepted by the panelists.   
 

DOI

10.21608/asejaiqjsae.2019.28598

Keywords

Cinnamon, foods products, Antibacterial activity, save food

Authors

First Name

Jehan I.

Last Name

Saber

MiddleName

-

Affiliation

Department of Home Economics, Faculty of Agriculture, Alexandria University.

Email

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City

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Orcid

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Volume

40

Article Issue

JANUARY- MARCH

Related Issue

4685

Issue Date

2019-01-01

Receive Date

2019-02-10

Publish Date

2019-03-30

Page Start

82

Page End

89

Print ISSN

1110-0176

Online ISSN

2536-9784

Article File

ASEJAIQJSAE_Volume 40_Issue JANUARY- MARCH_Pages 82-89.pdf

PDF . 333.0kB

Link

https://asejaiqjsae.journals.ekb.eg/article_28598.html

Detail API

https://asejaiqjsae.journals.ekb.eg/service?article_code=28598

Order

7

Type

Original Article

Type Code

53

Publication Type

Journal

Publication Title

Alexandria Science Exchange Journal

Publication Link

https://asejaiqjsae.journals.ekb.eg/

MainTitle

Utilization of Cinnamon in Preparation and Preservation of Food Products from Microbial Contamination

Details

Type

Article

Created At

22 Jan 2023