Storage study of the pound cake enriched with vitamins and minerals

Abstract

A storage study was conducted on pound cake with the addition of a mineral and vitamin blend. Three batches of product were prepared, packaged in low-density polyethylene bags, and stored at room temperature. During storage, moisture content was measured, and sensory evaluations were performed. Attributes susceptible to change over time included odor, flavor, texture, and overall quality. Microbiological analyses were also conducted, including total counts, coliforms, molds, and yeasts. The initial average moisture content of the batches was 22.11%, decreasing to 18.27% by the end of the study. This decrease significantly affected the texture of the pound cake and its overall quality, although it was not rejected. The pound cake remained microbiologically stable for 15 days of storage, at which point the first units with visible mold were detected.