Enrichment of Oil Cake With Cinnamon Extract Positively Effects Antioxidant Activity and Textural Profile

Abstract

Identifying the optimal formulation is essential for achieving health benefits, preserving texture, and enhancing the flavor of baked goods. This study examined the effects of aqueous cinnamon extract (Cinnamomum zeylanicum) at concentrations of 0.05%, 0.10%, 0.15%, 0.20%, and 0.25% (W/V) on the antioxidant activity, physicochemical, textural, and sensory properties of oil cakes enriched with these extracts. HPLC analysis of the aqueous extract identified cinnamaldehyde as the dominant compound (30.5%), along with significant amounts of eugenol, cinnamic acid, and coumarin. The results showed that increasing the cinnamon extract concentration enhanced TPC, TTC, %RSA, and %FRAP values. The pH of the cake samples did not significantly differ across concentrations (p < 0.05). The moisture content was higher than the control, but water activity decreased with higher extract concentrations. The 0.25% sample showed significant differences in protein content compared to the control, 0.05%, and 0.10% samples (p < 0.05). Fat and carbohydrate contents were generally lower than the control. TPA results showed decreased hardness, cohesiveness, resilience, and fracturability with higher cinnamon extract levels. Additionally, increased extract levels improved the springiness of the cakes. The 0.20% and 0.25% samples had the highest overall consumer acceptability. The study found that samples containing 0.20% and 0.25% cinnamon extract were the most effective concentrations for oil cakes. This indicates that aqueous cinnamon extract, with its antioxidant properties, can serve as a beneficial additive to enhance the quality of oil cakes.