Production of Cake Using Lemon Grass as Flavouring Agent

American Based Research Journal, Vol. 6 Issue 11, November 2017

13 Pages Posted: 8 May 2020

See all articles by Kate Neequaye

Kate Neequaye

Takoradi Polytechnic

Regina Adonu

affiliation not provided to SSRN

Daniel Obeng-Attuah Mensah

affiliation not provided to SSRN

Date Written: November 1, 2017

Abstract

Lemongrass has numerous uses and important health benefits. Lemongrass had a strong flavor and was used as flavoring agent in sponge cake production. The objectives of the study were to: find out if it would be possible to process lemongrass to be used as flavoring agent in cake making, find out if the lemongrass would be accepted by consumers and conduct a sensory evaluation on lemongrass cake. The study employed an experimental research design, and a questionnaire was used to collect data from eighty (80) respondents. Data obtained was analyzed using Statical Package for Service Solution (SPSS). The study found that majority of the respondents had not eaten cakes flavored with lemongrass before. However, respondents accepted cake flavored with lemongrass. Majority of the respondents affirmed that they would patronize cake made with lemongrass.

Keywords: Cake, Lemongrass, Sensory evaluation, Flavouring agent

Suggested Citation

Neequaye, Kate and Adonu, Regina and Mensah, Daniel Obeng-Attuah, Production of Cake Using Lemon Grass as Flavouring Agent (November 1, 2017). American Based Research Journal, Vol. 6 Issue 11, November 2017, Available at SSRN: https://ssrn.com/abstract=3575575

Kate Neequaye (Contact Author)

Takoradi Polytechnic ( email )

P. O. Box 256
Takoradi, Western Region 233
Ghana

Regina Adonu

affiliation not provided to SSRN

Daniel Obeng-Attuah Mensah

affiliation not provided to SSRN

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