Physico-chemical, Antimicrobial, and Organoleptic Properties of Roasted Aromatic Spice (Clove Bud) in Baked Product.

This study evaluated the physico-chemical, antimicrobial, and organoleptic properties of roasted clove bud in cake preservation during 28 days of storage at room temperature (30°C) and compared with cake containing synthetic antioxidant. The results showed that the clove as such and in roasted form was able to retard the oxidative products in cakes when compared with synthetic antioxidant. Clove as such and in roasted form was more effective as antimicrobial agent as evident from the growth of the tested microorganisms. The cake containing unroasted and roasted clove bud powder showed more antioxidant properties compared with cake containing synthetic antioxidant. The pattern of chemical composition of clove bud oil as such and roasted by hot plate and microwave was responsible for more stability of cake when compared with cake containing synthetic antioxidant. Also, sensory results indicated in general the acceptability of the different cake samples. Color was observed to be more intense in case of roasted samples. Roasted samples indicated more hardness due to change in morphology by heating. Clove bud with intact essential oil as such and its roasted form could be used as a natural antioxidant and antimicrobial agent in foodstuffs, particularly those containing lipid and can help to extend the shelf life of those food products, besides their health safety.