Greener Journal of Science, Engineering and Technological Research

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Greener Journal of Science, Engineering and Technology Research Vol. 2 (3), pp. 048-052October 2012

ISSN: 2276-7835

Research Paper

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:; Phone: +234-08020708806


Effect of sodium benzoate (NaC6H5CO2), sodium metabisulphite (Na2S2O), 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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