Comparative Evaluation of the Preservative Effect of Benzoate, Sulphite and Nisin on the Quality of White Layer Cake

Comparative Evaluation of the Preservative Effect of Benzoate, Sulphite and Nisin on the Quality of White Layer Cake

Author by Dr. Bolade Adeoye

Journal/Publisher: International Journal Of Agriculture

Volume/Edition: 4

Language: English

Pages: 6 - 11

Abstract

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

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