Studying the effect of chamomaile extract addition on chemical and microbial properties of cupcake product

Abstract

this research aimed to study the chemical and microbial properties of the cupcake product after adding chamomile extract in different proportions. Samples were prepared by adding chamomile extract (3-5-10%), the samples were stored for 3 months at refrigerator temperature. The sample supplemented with 10% chamomile extract showed a significant increase in its moisture content, as the percentage of moisture reached (21.59%) after three months of refrigerated storage. While the pH degree of the sample fortified with chamomile extract decreased by10% to (6.37) after three months of refrigerated storage compared to the control sample that becme exempt from consumption and becme non- consumable. The sample supplemented with 10% chamomile extract showed a significant increase in its content of phenols, and antioxidant activity, as the percentage of phenols reached (6.19%) after three months of refrigerated storage. While the degree of antioxidant activity of the sample fortified with chamomile extract was 10% (59.69) after three months of refrigerated storage, compared to the control sample that became non-consumable after 3 months of cold storage, while the sample fortified with chamomile extract showed by 3%, A slight increase in its content of phenols, as the percentage of phenols reached (4.43%)

Compared with the control sample (2.13%) immediately after manufacturing.

As for the microbial aspect, all samples were free of coliform bacteria. The results indicated an increase in the general population of microorganisms, yeasts and fungi during the cold storage period And a decrease in the general population of microorganisms, yeasts and fungi in samples fortified with chamomile extract.