Greener Journal of Science, Engineering and Technology Research Vol. 2 (3), pp. 048-052, October 2012
Manuscript Number: GJSETR1212
Comparative Evaluation of the Preservative Effect of Benzoate, Sulphite and Nisin on the Quality of White Layer Cake
Adeoye Bolade Kikelomo
Department Of Agriculture and Industrial Technology (Nutrition & Dietetics Unit), Babcock University, Ilisan- Remo, Ogun State, Nigeria.
Email: firstname.lastname@example.org; Phone: +234-08020708806
Effect of sodium benzoate (NaC6H5CO2), sodium metabisulphite (Na2S2O5 ), and nisin as preservatives in white layer cake was studied. Cake samples of different concentrations of the preservatives were prepared by incorporating the preservatives into the cake mix separately. The concentrations incorporated were; 0.05 and 0.1% sodium benzoate, 200 and 250ppm sodium metabisulphite 200 and 250ppm nisin, and control had no preservative. Results of microbiological analysis showed that sodium benzoate, sodium metabisulphite and nisin, all have inhibitory effect on spoilage organisms of cake however, sodium benzoate had the highest inhibitory effect against fungi. There was no marked effect on the specific volume, volume, symmetry, uniformity, chemical, physico- chemical properties and sensory attributes of the cake samples (P< 0.05).
Key words: cake, sodium benzoate, sodium metabisulphite, nisin
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