Proximate Composition and Selected Physicochemical Parameters of Cake Prepared with Preservatives

A cake is a baked confection made from flour, sugar and other ingredients. Due to some of the ingredients present in cake, it is susceptible to alteration and degradation. The study aimed to determine the pH, Free Fatty Acid values and proximate composition of cake prepared with preservatives. Cakes were prepared and stored for 14 days. Sample A was prepared without preservatives, while calcium propionate and sorbic acid were used to prepare Samples B and C, respectively. pH, Free Fatty Acid (FFA) values and proximate analysis were determined for days one, seven and fourteen after preparation using standard methods. The result showed that the pH value of the samples decreased while the free fatty acid values increased in all the samples as the storage period increased, except for the FFA of sample C for day 7. The results of the proximate composition showed that the crude protein and carbohydrate content increased after 7 days but decreased after 14 days of storage, except in Sample C, where an increase was evident. The results of total microbial load indicated no mould growth in Samples B and C, there was the presence of bacteria in all samples through the 14-day storage period, and there was no yeast count in Samples A and B immediately after production. The sensory evaluation result showed that Samples A and B were more acceptable in colour, aroma and taste than Sample C. In conclusion, although cake samples prepared with calcium propionate and sorbic acid had good antimicrobial effects, they had relatively bad taste and aroma.