Potassium sorbate reduction in sponge cake with herbal extracts and evaluation of its properties

Due to the adverse effects of chemical preservatives and the negative attitude of consumers, the use of herbal essential oils as natural preservatives has attracted particular attention. In this regard, 11 cake samples containing 0 to 1000 mg/kg extracts of ginger, cinnamon and cardamom solely or in combination were prepared and compared during 3 storage time (production day (day 1), day 30 and day 60) with two control samples with (positive control) and without (negative control) potassium sorbate in terms of chemical, microbial and sensory properties. Results showed that in all samples pH decreased with time and acidic and peroxide values ​​increased (P< 0.05). Microbial examination of the samples showed the amount of mold and yeast increased during storage time (P< 0.05). In terms of sensory properties, all samples were highly scored on the first day of production, however the sensory scores decreased during storage period. According to the results, using an equal combination of cardamom, ginger and cinnamon extracts (sample 3 containing cardamom and cinnamon and sample 4 with equal content of three extracts) were able to increase the shelf life and maintain the sensory properties of the cakes without the use of chemical preservatives.