The thermal stability of the rice bran extract (RBE) and the effect of RBE on the shelf-life of sunflower oil and the quality characteristics and shelf-life of baked cakes was evaluated in this study. Thermally treated RBE retained 75% of the initial capacity in protecting sunflower oil. Cakes baked with RBE received higher scores for taste, color and overall acceptability compared to control or synthetic antioxidant-added cake. RBE extended the shelf-life of the cakes assessed based on the microbial counts and chemical methods. RBE-added cake exceeded the aerobic plate count (APC) and yeast and mold count (YMC) on days 11 and 13 respectively, while the control cakes without added antioxidants exceeded the APC and YMC on day 7. RBE-added cakes maintained hexanal levels below 5 mg/kg over 28 days while the control cake exceeded this level on day 21. The results suggest that RBE can be used as a natural food additive to improve the quality and shelf-life of baked foods and edible oils.

K. P. Seneviratne, N. V. P. Anjali, C. M. Senanayake, N. Jayathilaka and N.A.K.P.J. Seneviratne

Food Production, Processing and Nutrition

Abstract :- https://doi.org/10.1186/s43014-022-00094-0