Production of Cake Using Herbs and Spices As Flavourants (Cloves, Ginger, Lemongrass)

Abstract

Herbs and spices come from different parts of the plant, and are used to impart an aroma and taste to food. Several herbs have therapeutic properties such as anti-oxidative, anti-inflammatory, antidiabetic, antihypertensive and antimicrobial activities. Therefore, using herbs and spices as flavorants in baked goods could help to provide nutritional and medicinal values. Also, herbs and spices are used to improve the appearance and attractiveness of the baked goods for consumers and to increase the sale of these herbs. It is in this light that a study was carried out on the production of cakes using herbs and spices such as cloves, ginger and lemongrass as flavours. Cakes were baked using cloves, ginger, lemongrass and vanilla and given to a panel of 20 respondents for sensory evaluation. Water was provided to each panellist for thorough mouth rising after evaluating each sample to avoid confusion in perception of the qualities examined (taste, appearance, smell, overall acceptability). The sensory evaluation form used was the 9-point hedonic scale and panellists’ identities were kept private, in line with the research ethics. Results obtained from the sensory evaluation showed the sensory analysis (mean scores) of prepared samples A (flavoured with clove), B (flavoured with ginger), C (flavoured with lemon grass) and D (flavoured with vanilla). Mean scores were calculated using the Microsoft excel software, 2016 version. For sample A, the mean scores obtained for appearance, taste texture, smell and overall acceptability were 8.50, 8.55, 8.55 and 8.60. For sample B the mean scores were 8.40, 7.85, 8.40, 7.75 and 8.25 respectively. The mean scores for the attributes in sample C were 8.45, 8.25, 8.30, 8.25 and 8.50 respectively. For sample D, mean scores were 8.35, 8.20, 8.35, 8.30 and 8.50 respectively. The study found that majority of the respondents accepted cake flavoured with cloves than other flavours. Therefore cakes can be flavoured with natural, rather than artificial flavours.