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Effect of Aframomum danielli, sulphite and benzoate on the qualities and shelf stability of white layer cake

Authors: ADEOYE Bolade , Sherifat Agbato

Publication Type: Journal article

Journal: Fire Journal Of Science And Technology

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Abstract

The effect of Aframomum danielli, Sodium benzoate (NaC6H5CO2) and Sodium metabisulphite (Na2S2O5) on shelf stability and quality of white layer cake was investigated. The concentrations incorporated were 1.0 and 1.5 % w/w Aframomum danielli powder, 1000 ppm and 2000 ppm of aframomum danielli aquous extract, 0.05 and 0.1 % Sodium benzoate, 200 - 250 ppm of Sodium metabisulphite(Na2S2O5) and control had no preservative. The preservatives were incorporated into the cake mix separately. Results of microbiological analysis showed that A. danielli, Sodium benzoate and Sodium metabisulphite all have significant inhibitory effect on spoilage organisms of cake. However, Adanielli powder and aquous extract were less inhibitory. Sensory attributes of cake with A. danielli powder was significantly affected (p<0>

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ADEOYE,B. Sherifat,A. . (2013). Effect of Aframomum danielli, sulphite and benzoate on the qualities and shelf stability of white layer cake, 2 (), 200-200.

ADEOYE,B. Sherifat,A. . "Effect of Aframomum danielli, sulphite and benzoate on the qualities and shelf stability of white layer cake" 2, no (), (2013): 200-200.

ADEOYE,B. and Sherifat,A. and . (2013). Effect of Aframomum danielli, sulphite and benzoate on the qualities and shelf stability of white layer cake, 2 (), pp200-200.

ADEOYEB, SherifatA, . Effect of Aframomum danielli, sulphite and benzoate on the qualities and shelf stability of white layer cake. 2013, 2 ():200-200.

ADEOYE,Bolade , and Sherifat,Agbato . "Effect of Aframomum danielli, sulphite and benzoate on the qualities and shelf stability of white layer cake", 2 . (2013) : 200-200.

A.Bolade & S.Agbato , "Effect of Aframomum danielli, sulphite and benzoate on the qualities and shelf stability of white layer cake" vol.2, no., pp. 200-200, 2013.

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