National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Buttermilk referred to the liquid left over from churning butter from cultured or fermented cream. It has been praised as an effective medicine for treatment of several diseases. It provides strength and vigour and makes a person (who consume it regularly) to live hundred years happily. But it has very short shelf-life. Spices have been used for not only flavour and aroma of the foods but also to provide antimicrobial properties. Cinnamon is a spice obtained from the inner bark of several tree species from the genus Cinnamomum. It is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, breakfast cereals, snack foods, tea and traditional foods. Cinnamon can be used to increase the shelf of buttermilk. The present project was taken up to investigate the effect of cinnamon powder addition on chemical quality of fresh buttermilk. Addition of cinnamon into butter milk increase the total carbohydrate, fat, protein, ash, total solid, acidity and decrease the pH of buttermilk.
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