[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-0-en-105":3,"doc-seo-142245-105":59,"doc-detail-142245-en":130},{"code":4,"msg":5,"data":6},0,"success",[7,13,18,23,28,33,38,43,48,51,55],{"id":8,"doc_module":4,"doc_module_name":9,"category_name":10,"show_sort_weight":11,"slug":12},1,"Document","Story & Novel",90,"story-novel",{"id":14,"doc_module":4,"doc_module_name":9,"category_name":15,"show_sort_weight":16,"slug":17},2,"Literature",80,"literature",{"id":19,"doc_module":4,"doc_module_name":9,"category_name":20,"show_sort_weight":21,"slug":22},4,"Exam",70,"exam",{"id":24,"doc_module":4,"doc_module_name":9,"category_name":25,"show_sort_weight":26,"slug":27},5,"Comic",60,"comic",{"id":29,"doc_module":4,"doc_module_name":9,"category_name":30,"show_sort_weight":31,"slug":32},6,"Technology",50,"technology",{"id":34,"doc_module":4,"doc_module_name":9,"category_name":35,"show_sort_weight":36,"slug":37},7,"Healthcare",40,"healthcare",{"id":39,"doc_module":4,"doc_module_name":9,"category_name":40,"show_sort_weight":41,"slug":42},8,"Research & Report",30,"research-report",{"id":44,"doc_module":4,"doc_module_name":9,"category_name":45,"show_sort_weight":46,"slug":47},9,"Religion & Spirituality",20,"religion-spirituality",{"id":46,"doc_module":4,"doc_module_name":9,"category_name":49,"show_sort_weight":46,"slug":50},"World Cup","world-cup",{"id":52,"doc_module":4,"doc_module_name":9,"category_name":53,"show_sort_weight":52,"slug":54},10,"Lifestyle","lifestyle",{"id":56,"doc_module":4,"doc_module_name":9,"category_name":57,"show_sort_weight":24,"slug":58},19,"General","general",{"code":4,"msg":60,"data":61},"ok",{"site_id":62,"language":63,"slug":64,"title":65,"keywords":66,"description":67,"schema_data":68,"social_meta":123,"head_meta":125,"extra_data":127,"updated_unix":129},105,"en","comparative-evaluation-of-the-preservative-effect-of-benzoate-sulphite-and-nisin-on-the-quality-of-white-layer-cake","Comparative Evaluation of the Preservative Effect of Benzoate, Sulphite and Nisin on the Quality of White Layer Cake","","The study examined sodium benzoate, sodium metabisulphite, and nisin as preservatives in white layer cake, prepared by separately incorporating fixed concentrations into the cake mix, alongside a preservative-free control. Microbiological results showed inhibition of spoilage organisms by all three additives, with sodium benzoate producing the strongest antifungal effect. Physical, chemical, physico-chemical, and sensory attributes showed no marked differences among treatments, with statistical comparison based on P\u003C0.05.",{"@graph":69,"@context":122},[70,84,105],{"@type":71,"itemListElement":72},"BreadcrumbList",[73,77,79,82],{"item":74,"name":75,"@type":76,"position":8},"https://docshare.wps.com","Home","ListItem",{"item":78,"name":9,"@type":76,"position":14},"https://docshare.wps.com/document/",{"item":80,"name":40,"@type":76,"position":81},"https://docshare.wps.com/document/research-report/",3,{"item":83,"name":65,"@type":76,"position":19},"https://docshare.wps.com/document/comparative-evaluation-of-the-preservative-effect-of-benzoate-sulphite-and-nisin-on-the-quality-of-white-layer-cake/142245/",{"url":83,"name":65,"@type":85,"image":86,"author":91,"headline":65,"publisher":94,"fileFormat":97,"inLanguage":63,"description":67,"dateModified":98,"datePublished":99,"encodingFormat":97,"isAccessibleForFree":100,"interactionStatistic":101},"DigitalDocument",{"url":87,"@type":88,"width":89,"height":90},"https://docshare.wps.com/thumbnails/comparative-evaluation-of-the-preservative-effect-of-benzoate-sulphite-and-nisin-on-the-quality-of-white-layer-cake/142245.png","ImageObject",300,407,{"name":92,"@type":93},"Dozel","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-09-18","2026-08-25",true,{"@type":102,"interactionType":103,"userInteractionCount":14},"InteractionCounter",{"@type":104},"ViewAction",{"@type":106,"mainEntity":107},"FAQPage",[108,114,118],{"name":109,"@type":110,"acceptedAnswer":111},"What preservatives were tested in the white layer cake?","Question",{"text":112,"@type":113},"The study tested sodium benzoate, sodium metabisulphite, and nisin, compared against a control with no preservative.","Answer",{"name":115,"@type":110,"acceptedAnswer":116},"Which preservative showed the highest inhibitory effect?",{"text":117,"@type":113},"Sodium benzoate showed the highest inhibitory effect against fungi among the tested preservatives.",{"name":119,"@type":110,"acceptedAnswer":120},"Did the preservatives significantly affect the cake’s quality attributes?",{"text":121,"@type":113},"No marked effects were observed on specific volume, volume, symmetry, uniformity, chemical/physico-chemical properties, or sensory attributes under the study’s significance level (P\u003C0.05).","https://schema.org",{"og:url":83,"og:type":124,"og:title":65,"og:site_name":95,"og:description":67},"article",{"robots":126,"canonical":83},"index,follow",{"doc_id":128,"site_id":62},142245,1787677817,{"code":4,"msg":5,"data":131},{"doc_id":128,"user_id":132,"nickname":92,"user_avatar":133,"doc_module":4,"category_id":39,"category_name":40,"doc_title":65,"doc_description":67,"doc_content":134,"file_id":135,"file_url":136,"file_type":137,"file_size":138,"view_count":14,"is_deleted":4,"is_public":8,"is_downloadable":8,"audit_status":8,"page_count":24,"language":139,"language_code":63,"site_id":62,"html_lang":63,"table_of_contents":140,"faqs":141,"seo_title":142,"seo_description":67,"update_tm":129,"read_time":143},962085662650,"https://ap-avatar.wpscdn.com/davatar_29158cc5080c5b710cf443261637dec0","Research Article  \nComparative Evaluation of the Preservative Effect of Benzoate, Sulphite and Nisin on the Quality of White  \nLayer Cake  \nAdeoye Bolade Kikelomo  \nDepartment Of Agriculture and Industrial Technology (Nutrition & Dietetics Unit), Babcock University, Ilisan- Remo,  \nOgun State, Nigeria.  \nEmail: [evangadeoye2002@gmail.com](evangadeoye2002@gmail.com) ; Phone: +234-08020708806  \nABSTRACT  \nEffect of sodium benzoate (NaC6H5CO2), sodium metabisulphite (Na2S2O5 ), and nisin as preservatives in white layer cake was studied. Cake samples of different concentrations of the preservatives were prepared by incorporating the preservatives into the cake mix separately. The concentrations incorporated were; 0.05 and 0.1% sodium benzoate, 200 and 250ppm sodium metabisulphite 200 and 250ppm nisin, and control had no preservative. Results of microbiological analysis showed that sodium benzoate, sodium metabisulphite and nisin, all have inhibitory effect on spoilage organisms of cake however, sodium benzoate had the highest inhibitory effect against fungi. There was no marked effect on the specific volume, volume, symmetry, uniformity, chemical, physico-chemical properties and sensory attributes of the cake samples (P\u003C 0.05) .  \nKey words: cake, sodium benzoate, sodium metabisulphite, nisin  \nINTRODUCTION  \nAccording to Fantozzi and Sensidoni (1993), cake could be defined as an edible leavened or unleavened baked, sweet flour confectionery, often enriched with other minor compounds for appearance, it is typically round and flat in shape.  \nCakes of all types rarely undergo bacterial spoilage due to their usually high concentration of sugars, which restrict the availability of water. The most common form of spoilage displayed by these products is mouldiness and common; sources of spoilage mould are any and all cake ingredients. While the baking process is generally sufficient to destroy these organisms, moulds may enter baked cakes from handling and from air. Growth of moulds on the surface of cakes is favoured by high humidity and continued growth of moulds on cakes results in a hardening of the product. In order to extend shelf life of cakes by inhibiting mould growth, chemical preservatives are often incorporated and sorbic acid, propionic acid and their salts are used in extending shelf life of cake (Jay, 1992; Bennion and Bamford, 1973) . However, Arowona ( 1997) found a spice; Aframomumdanielli to have better inhibitory effect on bread spoilage organism compared to sorbic acid. Thus, the effect of other permitted preservatives need to be investigated.  \nBenzoate is most active against yeast and bacteria and least active against moulds. Levels of use usually range from 0.05 to 0.1 per cent by weight and it causes no deleterious effect as it is readily eliminated from the body (Lindsay, 1996) .  \nSodium metabisulphite on the other hand is an unusually multifunctional food additive and it application in bakery is in the production of biscuit where 200 – 300ppm is permitted in biscuit dough in U.K. in order to produce less resilient and soft dough (Blanshard, 1986) .  \nThe stimulus for investigating nisin use in food preservation was presented in the period of the later 1940s and early 1950s when clostridal spoilage of low-acid nature cheeses became a serious problem (Fowler and Gasson 1992) and now nisin is clearly the most widely used antibiotic for food preservation with around 46 countries permitting its use in foods to varying degree (Jay, 1992) . It has been used successfully in different products and in both low acid food and non acid food (Singh [et. al](et. al)., 1987). Nisin is naturally produce by Lactococcus Lactis and its inhibitory effect was found tobe restricted to gram-prositive bacteria(Russel& Gould, 1991) however its effect has not been demonstrated against yeast and mould (Fowler and Gasson, 1992) .  \nMETHODOLOGY  \nFlour was sieved to remove extraneous particles and egg white was separated from the egg yolk","cbCaice0BnIFjZL5","https://ap.wps.com/l/cbCaice0BnIFjZL5","pdf",64788,"English","# Abstract\n# Introduction\n# Methodology\n# Results","[{\"question\":\"What preservatives were tested in the white layer cake?\",\"answer\":\"The study tested sodium benzoate, sodium metabisulphite, and nisin, compared against a control with no preservative.\"},{\"question\":\"Which preservative showed the highest inhibitory effect?\",\"answer\":\"Sodium benzoate showed the highest inhibitory effect against fungi among the tested preservatives.\"},{\"question\":\"Did the preservatives significantly affect the cake’s quality attributes?\",\"answer\":\"No marked effects were observed on specific volume, volume, symmetry, uniformity, chemical/physico-chemical properties, or sensory attributes under the study’s significance level (P\\u003c0.05).\"}]","Comparative Evaluation of the Preservative Effect of Benzoate, Sulphite and Nisin on the Quality of White Layer Cake | PDF",13]