Microbial Analysis of Ragi Cake Base Stored at Room Temperature  without Added Chemical Preservative

Chaudhari, S.N.; Palve, S.B.; Choudhari, K.R.; Pawar, D.H.; Gaikwad, Sonali

doi:10.20546/ijcmas.2017.612.409

Cited by 5 publications

(3 citation statements)

References 1 publication

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“…The former could be as result of the low moisture content of PSF over WF1, while the later could be attributed to high oil content of pumpkin seed flour (PSF) over wheat flour (WF1) as was observed by [31]. The results obtained in this study are in agreement with the works of [2] and [36].…”

Section: Microbiological Studiessupporting

confidence: 92%

Sensory properties, physical and microbiological studies of pumpkin seed (Cucurbita pepo) blended cakes

Ike

Emeka-Ike

Ogwuegbu

2020

GSC Biol. and Pharm. Sci.

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Sensory properties, physical and microbiological studies of pumpkin seed (Cucurbita pepo) blended cakes were evaluated using standard analytical and microbiological methods. Peroxide values of blended cakes were also evaluated. CF2 blend (20% pumpkin) had the highest mean sensory scores for all sensory parameters and was found to be higher than control (WF1) with overall acceptability of 8.25±0.58/ 5.36±0.61 at day 1/ day 4 and 8.40±0.64/ 8.20±0.96 at day 1/ day 4 under ambient and refrigeration conditions respectively. The weight (g) of the blended cakes ranged from 34.95±0.27 to 39.16±0.02. CF6 (60% pumpkin) cake recorded the highest weight of 39.16±0.02 g while wheat flour (WF1) cake recorded the least weight of 34.95±0.27 g. The volume (cm 3 ) and specific volume (cm 3 /g) of blended cakes ranged from 91.89±0.17 to 96.61±0.07 and 2.35±0.04 to 2.75±0.14 respectively. Peroxide values of blended cakes ranged from 4.23±0.03 meq/kg to 4.92±0.04 meq/kg. CF2 cake had the highest peroxide value of 4.92±0.04 meq/kg among the blends, although lower than that of WF1 cake while CF6 cake had the least peroxide value of 4.23±0.03 meq/kg. Bacterial and fungal counts (CFU/g) of baked cakes ranged from 1.40x10 2 ±0.58 to 2.99x10 3 ±1.00 and 2.50x10 1 ±1.00 to 2.40x10 2 ±2.08 respectively. WF1 cake recorded the highest bacterial and fungal counts (CFU/g), while CF6 recorded the least bacterial and fungal counts (CFU/g) for both storage days under ambient and refrigeration conditions. From the results obtained, 20% supplementation of pumpkin seed flour into wheat flour (CF2) produced cakes with the most acceptable sensory, physical and microbiological qualities, when compared with control and other levels of blends. Therefore, there is need for inclusion of pumpkin seed flour (PSF) into wheat flour (WF1) in order to enhance the shelf life stability, nutritional properties, quality and acceptability potentials of baked cakes.

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Section: Microbiological Studiessupporting

confidence: 92%

Sensory properties, physical and microbiological studies of pumpkin seed (Cucurbita pepo) blended cakes

Ike

Emeka-Ike

Ogwuegbu

2020

GSC Biol. and Pharm. Sci.

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“…Confectionery cakes, due to their high content of carbohydrates, fats and proteins, are a suitable medium for the growth and reproduction of various microorganisms. Contamination of this type of food is possible at all stages of the production process: through contaminated raw materials, especially if the cakes are not thermally processed before consumption, after thermal processing, during improper storage and/or transportation, and due to unhygienic handling (Kumar et al, 2001;Shahbaz et al, 2013;Chaudhari et al, 2017;El-Kadi et al, 2018). Determining the number of enterobacteria in food is a common way of monitoring production hygiene.…”

Section: Introductionmentioning

confidence: 99%

Identification of bacteria species among Enterobacteriaceae found in confectionery cakes

Petrić,

Hengl,

Kovaček

et al. 2023

Hrvat. čas. prehrambenu tehnol. biotehnol. nutr. (Online)

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The goal of this research was to identify which Enterobacteriaceae species are present in cakes from confectionery establishments and whether these are species that can be considered pathogenic for humans and what their harmful impact on human health could be. The sampling of confectionery cakes was carried out in the area of the City of Zagreb, and the samples were analysed for the presence of Enterobacteriaceae in accordance with the HRN ISO 21528-2:2017 standard. In cases where the samples contained the number of Enterobacteriaceae greater than 102 CFU/g, the MALDI-TOF method was used to identify individual species of enterobacteria. The results of the analyses determined the presence of 10 Enterobacteriaceae species: Enterobacter kobei, Enterobacter cloacae, Pantoea agglomerans, Serratia liquefaciens, Enterobacter asburiae, Klebsiella oxytoca, Buttiauxella gaviniae, Buttiauxella warmboldiae, Raoultella and Cedecea neteri. All species of Enterobacteriaceae determined in this research, according to the literature, were previously isolated from food or water, and all species except Buttiauxella warmboldiae were isolated from humans and the environment. However, for none of the species of Enterobacteriaceae determined in this research a literature reference to support food as a vehicle in case of human illness was found.

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“…Moreover, some items like cakes, ice creams are sold commercially. They are popular because they supply protein and energy instantly (3). Along with high nutritional value, contaminated desserts may cause serious food borne illness to consumers (4-7).…”

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confidence: 99%

Occurrence of pathogenic microorganisms in dessert items collected from Dhaka city

2020

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Due to delicious taste and readily availability, desserts are one of the most popular foods in Dhaka city. High amount of carbohydrate and protein in dessert items make them more susceptible to proliferation of microbial growth. Present study depicted a complete microbiological profile of some popular desserts such as, sweet, pastry, ice cream, pudding, falooda, yogurt and custard available in different food shop at Dhaka city, Bangladesh. All the samples were found to be contaminated with heterotrophic bacteria as well as fungi within the range of 103 to 106 cfu/g. In case of specific microflora, the growth of Staphylococcus spp., Klebsiella spp. and Pseudomonas spp. were observed in most of the samples indicates the poor quality of these products. Bioburdens of E. coli in sweet, pudding and yogurt were found in the range of 1.2×102 to 2.7×103 cfu/g. Salmonella spp., Shigella spp. and Vibrio spp. could not be isolated from any of the samples. Current study indicates that hygienic conditions should be maintained during preparation, packaging and retailing of dessert items in order to reduce the load of contamination in ready to eat foods which will ensure good health of consumers. Stamford Journal of Microbiology, Vol.9(1) 2019: 19-22

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Microbial Analysis of Ragi Cake Base Stored at Room Temperature without Added Chemical Preservative

Cited by 5 publications

References 1 publication

Sensory properties, physical and microbiological studies of pumpkin seed (Cucurbita pepo) blended cakes

Sensory properties, physical and microbiological studies of pumpkin seed (Cucurbita pepo) blended cakes

Identification of bacteria species among Enterobacteriaceae found in confectionery cakes

Occurrence of pathogenic microorganisms in dessert items collected from Dhaka city

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