Determination of Optimal Cinnamon Powder Level in Biscuits Using Multivariate Analysis and Experimental Validation

The incorporation of plant - based functional ingredients into bakery products represents a promising approach
to enhance their nutritional and technological properties. In this study, the optimal level of cinnamon powder in butter
biscuits was determined using a combined experimental and data - driven approach. Biscuits containing 0 - 6 %
cinnamon powder were produced and evaluated in terms of physicochemical composition, color characteristics,
texture, electrochemical parameters (pH, EC, TDS, ORP), and sensory attributes. A multivariate analysis framework
was applied, including Z - score normalization, correlation - based feature selection, regression modeling, and
linear programming, to identify the most informative variables and determine the optimal formulation. The results
showed that cinnamon addition significantly affected moisture, dietary fiber content, color parameters (L*, a*, b*),
and electrochemical properties, as well as sensory acceptance. The proposed model identified an optimal cinnamon
powder level of 3.12 %, representing a balance between improved nutritional value and acceptable sensory and
technological characteristics. At this level, biscuits exhibited enhanced functional properties, moderate color change
(ΔE), and high overall acceptability. The study demonstrates the applicability of data - driven methods for formulation
optimization in bakery products and provides a basis for the development of functional foods enriched with cinnamon.