Abstract

Herbs and spices come from different parts of the plant, and are used to impart aroma and taste to food. Several herbs have therapeutic properties such as antioxidative, anti-inflammatory, antidiabetic, antihypertensive and antimicrobial activities. Therefore, using herbs and spices as flavourants in baked goods could help to provide nutritional and medicinal values.

Also, herbs and spices are used to improve the appearance and attractiveness of the baked goods for consumers. It is in this light that a study was carried out on the production of cakes using herbs and spices such as black pepper, garlic, thyme and green onions as flavours.

Cakes were baked using black pepper, garlic, thyme and green onions and given to a panel of 20 people for sensory evaluation. Water was provided to each panellist for thorough mouth rising after evaluating each sample; to avoid confusion in perception of the qualities examined (taste, appearance, smell, overall acceptability).

The sensory evaluation form used was the 9-point hedonic scale and panellist’s identities were kept private, in line with research ethics. Results obtained from the sensory evaluation showed the sensory analysis (mean scores) of prepared samples A (flavoured with green onions), B (flavoured with thyme), C (flavoured with garlic) and D (flavoured with black pepper).

Mean scores were calculated using the Microsoft excel software, 2016 version. For sample A, the mean scores obtained for appearance, taste texture, smell and overall acceptability were 8.2, 7.6, 7.0, 7.8, 7.2 and 7.56. For sample B the mean scores were 8.5, 7.4, 7.2, 8.0, 7.9 and 7.8 respectively. The mean scores for the attributes in sample C were 7.0, 8.0, 8.1, 7.2, 7.8, and 7.62.

For sample D, mean scores were 8.1, 8.2, 7.5, 8.4, 8.0 and 8.04. The study found that majority of the respondents accepted cake flavoured with black pepper than other flavours. In conclusion, cake can conveniently be flavoured using natural flavours.

CHAPTER ONE

 INTRODUCTION AND LITERATURE REVIEW

1.1 INTRODUCTION

Herbs and spices have been used to fortify foods throughout history as preservatives, flavour and therapeutic agents. Although herbs and spices are low-cost commodities, they are nowadays valued as gold or jewels. Herbs and spices were used by the ancient Egyptians and have been used for centuries in India and China.

Today, herbs and spices can be used to increase the acceptability of foodstuffs and improve health. The World Health Organization survey pointed that 70 – 80% of the world population depends on modern medicine mainly from herbal sources in their healthcare systems (Chan, 2003).

Moreover, 80% of population in developing countries and up to 60% of the world’s population depends directly on herbs and plants for their medical benefits (Shrestha and Dhillon, 2003). The first scientific research on the influence of spices as preservative was presented in the 1880s and displayed the antimicrobial properties of cinnamon oil against Bacillus anthracisspores (Tajkarimi et al., 2010).

Also, herbs and spices have been utilized as food additives all over the world, not only to enhance the organoleptic properties of food, but to also increase shelf life by decreasing or eliminating foodborne pathogens (Lai and Roy, 2004).

Several studies have recommended the use of dietary herbs and spices for their beneficial effects on human health through their antimutagenic, anti-inflammatory, antioxidative, and immune modulatory properties (Conn, 1995). A dietary guideline refers to the utility of herbs as excellent source of antioxidants and as salt alternatives (Tapsell et al., 2006).

The use of herbs and spices has been incredibly important throughout history. Many were celebrated for their medicinal properties, well before culinary use. Modern science has now shown that many of them do indeed carry remarkable health benefits (Lai and Roy, 2004).

In general use, herbs are plants with savoury or aromatic properties that are used for flavouring and garnishing food, medicinal purposes, or for fragrances. Culinary use typically distinguishes herbs from spices (Tajkarimi et al., 2010).

Many people use the terms interchangeably to mean any product of plant origin used primarily for seasoning food. Technically, herbs come from aromatic plants. Herbs are the fresh and dried leaves generally of plants and are usually green in colour while spices are the flower buds, fruits, seeds, barks, berries and roots of plants and range from brown to black to red in colour.

In general, spices have a more pungent flavour then herbs. It is possible for one plant to provide a herb and a spice. For example, for the plant Coriandrum sativum, the leaves are used as the herb cilantro while the seed is used as the spice coriander. (PennState Extension, 2007).

1.3. Rationale

This study will educate the population about the use of herbs and spices as flavourants in baked goods since the rate at which artificial flavourants is used is getting higher by each passing day, which has a long-term effect on our health because of the chemicals used in processing them.

Also, this work will bring out some of the spices which can be used in baked goods as flavourants. Besides it may act as a guide or source of literature to other researchers who will be carrying out similar research in the future.

1.4 Main objectives

The main objective is to use herbs and spices to impart flavour and aroma or piquancy to baked product and in food.

1.5 Specific objectives

Specifically, the researcher actually focused to;

1. Find out the various spices which can be used as flavourants in baked products.
2. To educate the population about herbs and spices as flavourants in baked products.
3. To evaluate the sensory attributes of baked goods using herbs and spices as flavourants.

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