Comparative Studies On The Proximate, Microbial, And Sensory Properties Of Candied Pineapple Cake And Cherry Cake

ABSTRACT

Proximate, mineral, sensory and microbial attributes of candied pineapple, candied pineapple cake and cherry cake were investigated. Both cake samples were analyzed for nutrient composition and sensory attributes within 24 hours of sample production. Also the microbial load of the cake samples were investigated for a duration of 56 days from the day of production. Proximate composition of candied pineapple was also investigated followed by the bacterial load and fungal load of the candied pineapple for 56 days There were significant differences (p<O.05) in the proximate composition of the cherry cake and pineapple cake except for protein (9.00% and 8.63%) respectively and magnesium (0.23% and 0.27%) content respectively. Sensory evaluation results showed significant differences (p<0.05) with the exception of attributes of texture (7.84 and 7.80) for cherry cake and pineapple and colour (7.84 and 7.84) respectively. Pineapple cake was the most preferred in terms of general acceptability (8.52). The microbial load of the cake samples showed that candied pineapple fruit cake (12.33cfulg/10)was safe for consumption for about I week after production under room temperature.