Cake from Herbs and Spices as Flavourants (Cloves, Ginger, Lemongrass) -
Cake from Herbs and Spices as Flavourants (Cloves, Ginger, Lemongrass)
Several herbs have therapeutic properties such as anti-oxidative, anti-inflammatory, antidiabetic, antihypertensive and antimicrobial activities. In this study production of cakes using herbs and spices such as cloves, ginger and lemongrass as flavours was carried out. Cakes were baked using cloves, ginger, lemongrass and vanilla and given to a panel of 20 respondents for sensory evaluation. For examine taste, appearance, smell, overall acceptability. 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.
Method Ingredients for each plain cake
· 2 cups of flour
· 1 /2 cup of sugar
· 1 cup butter
· 3 eggs
· 3 teaspoon baking powder
· 2 teaspoon Flavouring (Ginger, lemongrass, cloves, vanilla)
· 1 cup of diluted milk
The oven was pre-heated. Thereafter butter, sugar were measured and put in four bowls. The mixtures were creamed using a wooden spoon until fluffy. Afterwards egg was whisk and added to the mixtures bit by bit. Flour and baking powder were then sieved and folded into the respective mixtures. One flavour each (Ginger, lemongrass, cloves, vanilla) was measured and added to the mixtures. Milk was then added. After this the baking pans were greased and the batters or mixtures were poured in the greased pan. The mixtures were put in the oven and baked for 15 minutes at 190 o C. After this time, they was removed and allowed to cool. The cakes obtained were packaged and stored.
Results
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) were evaluated and scored on a hedonic scale of 1 (Dislike extremely) to 9 (Like extremely). 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). 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.
Appearance refers to the way something looks that is the act or fact of appearing, as to the eye or mind of a person. A comparative analysis of the attributes was carried out and it showed that the sample with the least attractive appearance was sample D (flavoured with vanilla), while that with the most attractive appearance was sample A (flavoured with clove). As far as taste is concerned, sample A was most desired by the respondents, while sample B was least desired. According to the results, samples C (flavoured with lemon grass) and D (flavoured with vanilla) were not too different in taste. Taste refers to sensation perceived by the tongue which includes sweet, salty, sourness and bitterness. This is because a major component of clove taste is influenced by the chemical eugenol and the quantity of the spice required is typically small. Texture is the physical feel of something; smooth, rough, fuzzy, slimy. Texture has to do with how an object feels and its ingredients. The texture of food is determined by its constituents such as sugar, lipids, proteins, etc. therefore the difference in texture observed in this study could have been due to slight variances in preparation of the different samples. From the results obtained, sample A had the best texture while sample C had the worst. Smell is often expressed as a combined sensation perceived through the chemical senses of taste and aroma as well as chemical irritation in the buccal cavity. With regards to smell, samples A and D, flavoured with clove and vanilla respectively were most preferred by evaluators while sample B, flavoured with ginger was least preferred. Overall, sample A, flavoured with clove was the most preferred of the samples (mean score 8.6), while sample B, flavoured with ginger was the least preferred. Samples C and D had equal preference (mean score 8.5). It can thus be concluded that clove can be conveniently used as flavour for cakes since it is natural and contain component like eugenol, has a good flavour and many people like it.
Conclusion
The study concluded that herbs and spices can be used as flavourants in cake making since they are natural and have not undergone any processing; the natural components and flavours are still in place. The taste, smell, appearance, texture and overall acceptability of cake flavoured with cloves were acceptable and preferred to the other flavoured cake. Respondents said cloves cake was tasty and nutritious and had a perfect texture. The other flavours like ginger and lemongrass can still be used but not for commercial purposes but for individuals who cherish it to flavour their cakes at home.
Citation:
Forlemu, A.L. and Amadou, B.A., 2021. Production of Cake Using Herbs and Spices As Flavourants (Cloves, Ginger, Lemongrass). International Journal of Innovative Analyses and Emerging Technology, 1(3), pp.1-7.