Effect of Chitosan Coating and Cinnamon Extract on Quality and Textural Properties of Oil Containing Breakfast Cake during Storage

In this study, the effect of chitosan coating (0, 0.5 and 1%) andcinnamon extract (0, 2 and 4%)were evaluated on moisturecontent, textureand sensory properties and fungal growth of oily breakfast cake during 21 days storage at room temperature. The results showed that during storage, the moisture content of control sample decreased about 42.7%but the growth of fungi increased about 3.9 log cfu/g. Application of chitosan coatings at 0.5% and 1% levels, increased moisture content 19.5% and 25.4%, and springiness 1.5% and 0.4%, while decreased hardness 63% and 49%, and the number of fungi 1.5 and 1.7 log cfu/g, respectively, compared to the control sample (p <0.05).The increase of cinnamon extract also has a synergisticeffect. According to the sensory evaluation results, using chitosan coating significantly increased the texture and flavor score of cake compared to the control sample. Adding cinnamon extract also increased the color score of cake brain compared to the control sample. According to the results obtained in this study, using 0.5% chitosan coating containing 2% cinnamon extractis recommended forcoatingsponge breakfast cake.