Skip to content
Research Article Open access

Effect of Preservatives on the Nutritional and Microbiological Quality of Wheat Flour Cake

K. S. Okeke, H. T. Nwazuroko

Current Journal of Applied Science and Technology · pp. 4550–4557 · Published 16 Sep 2014

10.9734/BJAST/2014/12472

Abstract

Aims: This study was undertaken to know the effect of different preservatives on the nutritional and microbial quality of wheat flour cakeStudy Design: To assess the effect of sodium propionate, food grade alcohol (Brandy) and sodium bicarbonate on the nutritional and microbial load of preserved cake using unpreserved cake as a control.Place and Duration of Study: Samples were purchased from Bida Modern Market Niger State, Nigeria. Analyze at Central Services Laboratory of National Cereal Research Institute, Badeggi, Niger State. Experiment was conducted between September 2013 and April 2014.Methodology: Wheat flour cake was produced using wheat flour, fat sugar, salt, milk, eggs and three different preservatives: sodium bicarbonate, sodium propionate and food grade alcohol while the cake without preservative was used as control. The nutritional analysis (proximate analysis and micronutrients) were carried out on preserved and unpreserved cakes. The shelf life of the cake was studied for 15 days. The microbial load was observed at different days (0, 5, 10, and 15).Results: Generally, the preserved cake differ significantly (p<.05) in terms of moisture, crude fibre, carbohydrate and energy content from the unpreserved cake. The unpreserved cake had higher vitamin contents. There was reduced spoilage rate on the treated samples than untreated sample at ambient temperature. The total viable count of the cake without preservative increased from 2.8x102-2.0x106 cfu/g while cakes with preservatives increased from 2.4x102- 5.0x104, 2.0x102- 4.1x102 and 2.0x102- 1.5x104 cfu/g for sodium bicarbonate, alcohol and sodium propionate after 15days at ambient temperature.Conclusion: It is obvious that preservatives though very effectives in lowering cake spoilage and maintaining it quality have nutritional effect on the cake.

Wheat flour cake preservatives nutritional analysis microbial assessment

References (14)

  1. 1 Laboratory methods for sensory evaluation of food
  2. 2 Effect of weak acid preservatives on growth of bakery product spoilage fungi at different water activities and pH values [DOI]
  3. 3 Effect of biological and chemical preservatives on the shelf life of West African soft cheese [DOI]
  4. 4 Growth rate and growth–no-growth interface of Penicillium brevicompactum as functions of pH and preservative acids [DOI]
  5. 5 Effect of Pasteurization and Chemical Preservatives on the Quality and Shelf Stability of Apple Juice [DOI]
  6. 6 Effect of preservatives addition on the shelf‐life extensions and quality of flat bread as determined by near‐infrared spectroscopy and texture analysis [DOI]
  7. 7 Chemical composition, physical and sensory properties of cakes supplemented with plantain peel flour.
  8. 8 Nutrient composition and sensory properties of cakes made from Wheat and African Yam Bean Flour blends.
  9. 9 Effect of Chemical Additives on the Shelf Life of Tomato Juice [DOI]
  10. 10 Assessment of the Effect of Different Preservatives on the Shell-Life of Soymilk Stored at Different Temperatures
  11. 11 Food Additives: Characteristics, Detection and Estimation
  12. 12 Effect of Chemical Preservatives on the Shelf Life of Bread at Various Temperatures [DOI]
  13. 13 The Preservative Effects of Two Local Nigerian Spices on the Shelf Life of fried Bean Cake Snacks [DOI]
  14. 14 Official Methods of Analysis of [DOI]

Cited by 0

No indexed citations yet.

Related research

Article metrics

Real usage data collected on this platform.

29

Page views

0

PDF downloads

3

Outbound clicks

0

Citations

Views over time

Views by country

Approximate, from request IP at view time — not citizenship or institution. Countries with fewer than 5 views are grouped as "Other".

Traffic sources

Referring site, by host.

Views and downloads exclude known bots/crawlers. Citations combines this platform's own DOI-resolved index with each external source's own reported total — see Cited by above for individually listed citing works. Last refreshed 0 seconds ago.