Aydın Gastronomy

Yazarlar: Suhad ALREFAIE, Kamil BOSTAN

Konular:Sanat

Anahtar Kelimeler:Essential oils,Antioxidan,Cake,Shelf life,Clove,Lemon gras

Özet: The objective of this study was to evaluate the effect of clove and lemongrass essential oils (CEO and LEO) as natural antioxidants on cake shelf life at room temperature. The samples contain these natural antioxidants were compared with cake contains synthetic antioxidant (BHT) and control sample which produced without any addition. The variation in peroxide value (PV), Thiobarbutiric acid value (TBA) and fatty acids composition (%) within different storage periods were determined in order to evaluate the lipid oxidation. In additional, the cake organoleptic properties were investigated. The results of PV showed that lipid oxidation of cake delayed (P<0.05) when the concentration of essential oils in cake dough was increased. On the other hand, TBA values of cake that contain CEO and LEO were significantly lower (P>0.05) at the end of storage compared with control cake. However, it was found that the samples contain CEO were lower in overall acceptability (P<0.05) compared with control sample. In the conclusion, the addition of LEO in a level of 600 ppm was highly recommended to increase the shelf life of industrial cakes by delaying the oxidation of oils while the using of CEO was not recommeneded due to it’s undesirable sensory effects

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