effect of green tea extract and cinnamon in different concentrations on the microbial, physicochemical and sensory characteristics of cookies

Chemical preservatives like anti-oxidants are often used in food to extend shelf life, but their negative effects have led to research on natural alternatives. green tea and cinnamon are examples of plants that can be used as natural preservatives due to their anti-fungal and anti-bacterial properties (1). cookies, high in fat, are susceptible to oxidation which can shorten their shelf life. this study was conducted to assess the impact of green tea extract and cinnamon on the physicochemical and sensory properties of cookies. results showed that adding 5.00% green tea extract with 4.00% cinnamon to the cookie formulation produced acceptable results, maintaining the quality of the cookie. higher levels of green tea extract negatively affected the cookie quality, highlighting the importance of finding the right balance in natural preservative concentrations for optimal results. this study demonstrated that a combination of green tea and cinnamon at specific levels can effectively enhance the shelf life and quality of cookies without compromising their properties.