Effectiveness of Bergamot Juice on the Survival of Bacillus cereus and Quality of Thai Steamed Pumpkin Cake

Abstract

This work aimed to assess the effects of bergamot juice on the qualities of Thai pumpkin cake after steaming. The percentages of bergamot juice, such as 25% (w/w), 50% (w/w), and 100% (w/w), were applied as a new prototype of natural preservative ingredient in the pumpkin cake. The results revealed that the hardness, adhesiveness and springiness, and pH values of all steamed pumpkin cakes containing bergamot juice, were affected. Surprisingly, the survivals of B. cereus, yeasts and molds were decreased in 25−100% (w/w) bergamot juice treated pumpkin cakes compared to those of a control treatment after steaming. However, the sensory preferences of steamed pumpkin cake containing 50% (w/w) bergamot juice were the highest acceptable product, based on the highest score of appearance, flavor, texture, color and overall acceptability. This scientific evidence could be used as a prototype of natural preservative agent from bergamot juice for further steamed dessert production.