Chemical, Microbial and Sensory Properties of Candied-Pineapple and Cherry Cakes

Offia Olua, B.I.
Edide, R.O.

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Publication date

December 2013

DOI

10.1016/S0189-7241(15)30054-0

Publisher

Nigerian Institute of Food Science and Technology. Production and hosting by Elsevier B.V.

ISSN

0189-7241

Abstract

ABSTRACTThe chemical, sensory and microbial qualities of candied-pineapple and cherry cakes were investigated. Both cake samples were also analyzed for chemical composition and microbial load before, during and after 56 days storage at room temperature. There were significant differences (p<0.05) in the physico-chemical composition of the cherry cake and candied pineapple cake except for protein values of 9.00% and 8.63% respectively and magnesium content with values of 0.23% and 0.27% respectively. Sensory evaluation results showed significant differences (p<0.05) between the two samples with the exception of colour (7.84) for both samples and texture (7.84 and 7.80) for cherry and candied pineapple cakes, respectively. In terms of general...

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Chemical, Microbial and Sensory Properties of Candied-Pineapple and Cherry Cakes

Abstract

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Chemical, Microbial and Sensory Properties of Candied-Pineapple and Cherry Cakes

Abstract

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