Author(s): Ayushi Kumawat and Gargi Saxena

Abstract:
Cinnamonrnor Cinnamomum verum is an evergreen tree. The bark of the tree isrncommonly used and referred to as cinnamon. It’s native to the Lauraceae family,rnin Sri Lanka. An increasing awareness towards the health benefits of cinnamonrnhas spotlighted the spice across the globe. The main objective of the presentrninvestigation was to estimate iron and calcium content of the cinnamon powderrnand formulate value added products by incorporating cinnamon powder forrnPolycystic Ovarian Syndrome patients was to. Value added products wererndeveloped through standardization of commonly consumed recipes - Khakhara,rnTofu tikka, Roasted namkeen and moong dal and oats tikki.rnCinnamon powder was used in different variations ranging from 1gm to 3gm forrnthe production of recipes. The developed value added products were evaluatedrnfor sensory characteristics by a semi trained panel of experts. The mean scorernwere found to be ranging from 3.8 to 4.8 for Khakhara, 3.6 to 4.4 forrnTofu tikka, 4.1 to 4.7 for Roasted namkeen and 4.4 to 4.7 for Moongrndal and oats tikki. The iron and calcium was estimated. The cost ofrnall the variations of each product ranges from Rs.5.57- Rs.6.77 (Khakhara),rnRs.9.26- Rs.10.46 (Tofu tikka), Rs. 37- Rs.38.20 (Roasted namkeen)rnand Rs.11.26- Rs. 12.36 (Moong dal and oats tikki). On the basisrnof this study it can be concluded that the cinnamon has a great scope in thernfield of value added recipes development and commercialization.