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
(P< 0>
