RESEARCH JOURNAL OF FOOD SCIENCE AND NUTRITION
Integrity Research Journals
ISSN: 2536-7080
Model: Open Access/Peer Reviewed
DOI: 10.31248/RJFSN
Start Year: 2016
Email: rjfsn@integrityresjournals.org
Effect of different bakery shortenings on quality, storage and sensory properties of cake
https://doi.org/10.31248/RJFSN2024.192 | Article Number: 3D78909A3 | Vol.10 (1) - February 2025
Received Date: 09 December 2024 | Accepted Date: 03 February 2025 | Published Date: 28 February 2025
Authors: Happiness Chidinma EZENWA , Catherine Achese ORISA and Allbright Ovuchimeru AMADI*
Keywords: storage., Quality, sensory properties., Bakery shortenings, cake
This study investigated the effect of African elemi, avocado, and sesame oils as vegetable bakery shortenings on cakes' quality and sensory properties. The emulsified bakery shortenings comprised of oil, water and egg yolk which were blended at high speed and incorporated into the cake batter to produce four cake samples coded as sample A (cake produced using commercial margarine), sample B (cake produced using African elemi shortening), sample C (cake produced using sesame shortening) and sample D (cake produced using avocado shortening). The samples were analysed for their proximate composition, physical, microbial and sensory properties. Proximate analysis of the cakes revealed moisture content of 24.63-26.84%, crude protein 7.82-10.02%, fat 7.38-9.89, ash 0.73-0.97%, crude fibre 0.39-0.79% and carbohydrate 52.84-58.80%. The result showed that the cakes produced using African elemi shortening contained higher crude protein and fat, while cakes produced using sesame shortening contained higher crude fibre and ash contents. The incorporation of the bakery shortenings had a significant (p<0.05) effect on the crude protein and carbohydrate contents of the cakes. On the other hand, the incorporation of the bakery shortenings had no significant (p>0.05) effect on the cake height and weight. The control sample was the most preferred sample by the panelists for all sensory parameters. This did not differ significantly (p>0.05) from the cakes produced using African elemi shortenings for all sensory attributes. Microbial analysis revealed that the cakes produced using commercial margarine and avocado shortenings had higher bacterial and mould counts. It was concluded that the cakes produced using sesame and African elemi shortenings were microbiologically safe for consumption up to a storage period of 9 days. Whereas, the control sample and cake produced using avocado should not exceed a storage period of 6 days.
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