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EFFECT OF ADDING Piminella Anisum and Nigella Sativa SEEDS ON QUALITY PROPERTIES OF LABORATORY SHORTENED CAKE | ||
| Iraqi Journal of Science | ||
| Article 1, Volume 51, Issue 2, 2010, Pages 277-283 | ||
| Author | ||
| Ibtihal I. Al- Ani | ||
| Abstract | ||
| The aim of this study was to investigate the effect of addition of Pimpinella anisum (PA) and Nigella sativa (NS) seeds in different percentages on the physical, sensory and microbial properties of the shortened cake. The results revealed that cake size of treatments 3 (0+3%PA and NS) and 6 (2+1% PA and NS) were significantly lager than that of treatmant (1) control. The results of sensory evaluation showed that treatments 2 (1.5+1.5% PA and NS), 3, 4 (3+0%PA and NS), 5 (1+2%PA and NS) and 6 were not significantly higher than the control in the overall acceptance. Treatments 4 and 6 gained higher score of overall acceptance than treatments 2, 3 and 5. Other treatments, however, did not show significant differences in comparison with control in the weight lose percentage of cake, cake size and overall acceptance. In regards with microbial tests it was found that the highest yeast number was in treatment 2 and the lowest in treatmeat 3 of the cake stored at 24ºC for 3 days , while the number of yeasts was highest in treatment 2 and lowest in treatment 4 of the cake stored at 28ºC for 9 days. Regarding bacteria and molds, however, no growth was observed in all treatments except treatment 1, while growth of gram positive bacteria was shown after 3 days of storing cake at 37ºC .It can be concluded that the best treatment from the standpoint of cake size was treatment 6. This treatment comes second after treatment 4 concerning the overall acceptance. In addition to that cake of treatment 6 retained its softness at 24 – 28 ºC for 9 days in comparison with treatment 1. Therefore, the PA and NS seeds are considered flavoring materials as well as inhibitors of bacteria and molds in the cake stored at 24 – 37 ºC for 9 days. | ||
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