Comparative study on batter, quality characteristics and storage stability of muffins using natural ingredients (preservatives) and synthetic preservatives

Abstract

Lemon grass (LG) is found to be effective in retarding mould growth. Spices such as clove and cinnamon (CC) have good antioxidant and antimicrobial properties. Muffins were prepared using synthetic (calcium propionate/potassium sorbate) and natural‐preservatives namely LG (0.1, 0.2, and 0.3%), and CC mix in the ratio of 1:1 (CC 1, 2, and 3%). However, addition of natural ingredients/preservatives increased the viscosity of muffin batter from 113,600 (centipoise, cP) (control) to 124,000 cP (samples). Sensory evaluation showed that addition of 0.2% LG and 2% CC had acceptable overall quality. Although total aerobic mesophilic count (1.67–2.19 log CFU/g), yeast and mould count (1.13–2.34 log CFU/g) were not much different in all the samples throughout the storage. The visible mould growth was observed on the 24th day of storage in muffins containing either natural or synthetic preservatives. Pathogenic organisms such as Escherichia coli and Salmonella were absent in all the muffins. Practical applications Lemon grass, clove, and cinnamon can be used as natural preservatives in muffins, and the muffins can be stored up to 24 days without mould growth. However, there is more beneficial health effects for the consumers with naturally added preservatives those who care about the shelf life.

Development of fiber‐enriched muffins using pomegranate peel powder and its effect on physico‐chemical properties and shelf life of the muffins

“…The increase in the crumb firmness of muffins during storage at ambient temperature was reported by Hussain et al 39 . and Soumya et al 61 …”

“…This may be a result of the retrogradation of starch and loss of moisture during storage. The increase in the crumb firmness of muffins during storage at ambient temperature was reported by Hussain et al 39 and Soumya et al 61 With the increase in storage days, FFA content was significantly increased from 0.273% to 1.363% in the control sample and from 0.193% to 0.743% in muffin with 8% PPP at ambient temperature (Fig. 7).…”

Promising Natural Products in Crop Protection and Food Preservation: Basis, Advances, and Future Prospects

“…Furthermore, in a bit to establish the efficacy of the natural extracts as preservatives, Soumya et al, compared natural extracts from lemongrass (LG), clove, and cinnamon (CC) leaves with a synthetic antimicrobial preservative (calcium propionate). e synthetic and natural preservatives were incorporated in muffin batter and both LG and CC elongated the shelf life from 16 to 24 days [203]. Furthermore, Ribeiro et al investigated the activity of Artemisia dracunculus (Tarragon) as a preservative for pizza dough.…”

“…Properties. In addition to the foregoing, some crude extracts may sometimes have a particular odor, taste, colour, flavor, which affect the sensory properties of food even at low concentrations [203]. Many extracts have been found to rather enhance the sensory properties of the food product [187,199,246,277].…”

Antioxidant and antibacterial properties of lemon, sweet, and cereal grasses

“…Because of the above properties, lemon grass derivatives such as aqueous extracts, lyophilized extracts, or lemon grass essential oil are increasingly more often applied in different food products, such as in camel burger, minced chicken meat, and beverages, in order to improve the product's stability and sensory properties (Kanattn et al., 2014; Kieling & Prudencio, 2019; Zaki et al., 2018). The use of lemon grass, clove, and cinnamon allowed to control microbial growth in baked muffins (Soumya et al., 2017).…”