2017, VOL. 3 ISSUE 1, PART B
Efficacy & development of products by incorporating cinnamon for weight loss and diabetes
Author(s): Pinky, Kiran Agrahari, Mamta Jaiswal and Archana Singh
The objective of present investigation was Efficacy& Development of Products by Incorporating Cinnamon for Weight Loss and Diabetes refer to cinnamon based products for treatment of high weight and diabetic patients. In view of the facts regarding nutritional quality of cinnamon (ICMR, 2010) was made to develop acceptable cinnamon based products for weight loss and diabetic patients. Develop cinnamon was used for development of standardized products i.e. Tea Halwa, Cake, Biscuit and Lachcha Paratha. The organoleptic evaluation of products was done by using score card method (9-Point Hedonic Scale). The result of cinnamon based products, for Tea Halwa, Cake, Biscuit and Lachcha Paratha (T1) were best in all treatments in case of all sensory attributes. The overall acceptability of experimental (T1) cinnamon Tea Halwa, Cake, Biscuit and Lachcha Paratha were 8.8, 9.0, 8.6, 8.9 and 8.6, respectably.
How to cite this article:
Pinky, Kiran Agrahari, Mamta Jaiswal, Archana Singh. Efficacy & development of products by incorporating cinnamon for weight loss and diabetes. Int J Home Sci 2017;3(1):84-87.