Abstract:
Butter is a dairy product made by churning fresh or fermented cream or milk. It is generally used as a spread and as
an ingredient in cooking purposes. The incorporation of natural ingredients with health benefits into butter is one way
to increase its intake. The potential health benefits of cinnamon (Cinnamomum verum) derived primarily from
bioactive ingredients such as antioxidants, polyphenols and flavonoids. The objective of the present study was to
improve the quality of butter made from cream with the addition of cinnamon extract. Milk cream with 36% fat was
churned at 10o
C to maintain the fat at high level with low moisture content. Based on preliminary investigation, soxhelt
extraction of cinnamon quills was carried out with 39% (v/v) ethanol. Butter was prepared by incorporating cinnamon
extract into butter at 1, 3, and 5% (w/w). Sensory evaluation was done using 20 semi trained panelists based on 5 point
hedonic scale. It was found that cinnamon extract can be incorporated in to the butter formulation up to 3% (w/w)
without compromising the sensory attributes. It was subjected to further analysis with 1000 ppm potassium sorbate
added butter. Changes in peroxide value, free fatty acids value and pH were monitored at weekly intervals.
Microbiological studies (Total plate count and yeast and mold) were done at two weeks interval during two months
storage period. Storage stability was tested at refrigeration (4o
C) condition. Total phenolic content and free radical
scavenging activity of the 3% cinnamon extract incorporated butter were 135.62±1.00 µg GAE/mg and 38.73±0.01%
DPPH, respectively.The cinnamon extract incorporated butter has shown low levels of peroxide value, free fatty acids
value and low microbial count when compared to ordinary butter (without adding preservative) and potassium sorbate
added butter. Antioxidant activity of cinnamon extends the shelf life of butter. This study demonstrates the 3%
cinnamon extract can be used to formulate an antioxidant rich butter and it can be placed as a natural preservative for
preparation of butter.
