Journal of Current Research in Food Science
2025, Vol. 6, Issue 1, Part E
Production of a therapeutic cinnamon drink enhanced bio actively using three species of lactobacillus bacteria
Author(s): Hussein Essa Hamad
Abstract: This study was conducted in laboratories of the Department of Food Sciences / College of Agriculture / University of Tikrit, for producing a natural cinnamon drink enhanced with a bio-enhance using three species of Lactobacillus bacteria. The study included fermenting the product using probiotic bacteria for four weeks T2, T3, T4 and T5, respectively, at a temperature of 5°C and comparing it with the control drink T1.Periodic biochemical tests were conducted each week from refrigerated storage, in addition to sensory tests to determine quality of the product and its suitability for consumption. The results showed a gradual decrease in the viscosity and total soluble solids (TSS) characteristics of the functional cinnamon drink during the four fermentation weeks T2, T3, T4 and T5, as a result of the consumption of probiotics to the fermentation medium components, especially simple sugars.In addition acidity of the functional drink due to the production of lactic acid by Lactobacillus bacteria, the results also showed a gradual increase in concentrations of all active compounds, including total phenols, Cinnamaldehyde, Cinnamic Acid, Eugenol, and natural pigments such as flavonoids and carotenoids, in addition to vitamins, including vitamins C, B3, and B6. Several sensory tests were conducted to determine the quality of the product and its suitability for consumption within four weeks of fermentation. The sensory tests included taste, color, smell, texture, and general acceptance. The results were acceptable compared to the control after four weeks of fermentation and bioproduction of functional cinnamon drink.
DOI: 10.22271/foodsci.2025.v6.i1e.224
Pages: 374-378 | Views: 94 | Downloads: 32
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How to cite this article:
Hussein Essa Hamad. Production of a therapeutic cinnamon drink enhanced bio actively using three species of lactobacillus bacteria. J Curr Res Food Sci 2025;6(1):374-378. DOI: 10.22271/foodsci.2025.v6.i1e.224
