The study was carried out to assess the physicochemical and storage stability
of seven different retail cake samples available in Tangail city, Bangladesh.
The proximate composition of the collected cake samples was found
significantly different (p˂0.05) and was found within the acceptable range
of the Bangladesh Standard and Testing Institution (BSTI) standards though
most of the cake samples (except S7) had moisture content near to the BSTI
borderline range for moisture (~25%). Volume and specific volume of the
cake samples ranged from 12.00 to 29.99 cm3 and 1.64 to 2.93 ml/g
respectively. The color measurement of all samples were analyzed for L*,
a* and b* values, hue angle, saturation index and whiteness index. Textural
properties of the cake samples were analyzed for 7 days of storage where
hardness of all samples were increased significantly (p˂0.05) and
springiness was decreased with storage time. Regarding the storage stability
most the cake samples (except S7 containing lowest moisture) showed
higher total viable count (TVC) (1×104 cfu/g to 2.71×106 cfu/g) and total
fungal count (TFC) (0 cfu/g to 1.4×105 cfu/g) than the WHO acceptable
range for consumption just after the 2nd day and 6th day of storage
respectively