Improvement of Oxidative Stability and Microbial Shelf Life of Vanilla Cake by Coconut Oil Meal and Sesame Oil Meal Phenolic Extracts

Improvement of Oxidative Stability and Microbial Shelf Life of Vanilla Cake by Coconut Oil Meal and Sesame Oil Meal Phenolic Extracts

Phenolic extracts of coconut oil meal (CME) and sesame oil meal (SME) were compared with synthetic antioxidants for the potential of improving shelf life of vanilla cake. CME maintained hexanal (product of chemical spoilage) levels below 0.3 mg/kg in cake up to 14 days. BHT- and SME-added cakes main...

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Main Authors: Chathuri M. Senanayake, C. Harshani Algama, Ruwani L. Wimalasekara, W. N. M. T. D. N. Weerakoon, Nimanthi Jayathilaka, Kapila N. Seneviratne
Format: Article
Language:English
Published: Wiley 2019-01-01
Series:Journal of Food Quality
Online Access:http://dx.doi.org/10.1155/2019/1263629
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http://dx.doi.org/10.1155/2019/1263629

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