UTILIZATION OF ROSEMARY AND SAGE ESSENTIAL OILS IN THE IMPROVEMENT OF THE QUALITY OF CAKE AS ANTIMICROBIAL DURING HANDLING AND STORAGE

Abstract: In this study, the essential oils of rosemary and sage were used to improve cake by two methods either addition or spraying at different concentration on cupcake after 30 min. from baking. The components of essential oils were identified using Gas Chromatography (GC). These oils were evaluated for inhibitory effect against some pathogenic bacteria especially that may contaminate cake during handling and storage periods. The effect of these oils at different levels and methods on the sensory characteristics of the produced cake was studied. The results showed that the addition of essential oil of rosemary or sage to cake formula at 1% level increased the acceptability of cakes. While when the rosemary or sage oil sprayed on the cupcake crust after 30 min. of baking at 0.06% or 0.18% level, resulted in a higher overall acceptability scores compared with the other levels and cake control. During the storage periods of cakes, using 1.5% level of rosemary or 0.5% of sage oil added to the formula level resulted in a good acceptability after four and two weeks respectively, of storage periods. By using 0.06% concentrations of sage oil sprayed on cupcake crust after 30 min. of baking, the cake had accepted during the four weeks of storage periods. Mold growth appeared after 19 and 28 days due to addition of 1% either rosemary or sage oils to the cake formula Meanwhile, the essential oils sprayed at level of 0.12% of both, the mold appeared after 29 and 33 days for rosemary and sage respectively. Also, by using the essential oils of rosemary or sage as spray on cake layers, most of bacterial strains and mold- yeast were not detected during the storage periods of cake at room temperature (25-30 °C). The inhibition of growth of salmonella and E-Coli was noted at 30 µl/disk of rosemary oil and 40 µl/disk for inhibition growth of Bacillus Cereus. While the inhibition growth of Salmonella, Staph aureus and E-Coli were observed at 40 µl/disk of sage oil and at 50 µl/disk inhibition growth of Bacillus Cereus.
Publication year 2007
Pages 101-112
Organization Name
Author(s) from ARC
External authors (outside ARC)
    ايمان محمد اسماعيل كلية الاقتصاد والتعليم الفني- جدة- المملكة العربية السعودية
Publication Type Journal
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