Effect of Basil Leaves Extracted Juice Addition on Mayonnaise and Cake Oxidative Stability and Their Sensory Characteristics

The effect of basil leaves juice (BLJ) levels ranged between 0 % and 1.5 % on oxidative stability, and sensory characteristics of mayonnaise and cake were studied during 12 weeks for mayonnaise or 6 week for cake storage period. The pH value of mayonnaise significantly (P less than 0.05) decreased with increasing storage period. Its decreasing rates in mayonnaise samples prepared using 1.0 and 1.5 % (BLJ) were significantly (pless than 0.05) lower than that in the control. In addition, the treated samples had acid values significantly lower than that of the control sample at the end of storage period. After mayonnaise storage for 12 weeks, the values of peroxide were 23.2, 7.8 and 5.3 meq kg-1 at levels 0.5, 1.0 and 1.5 % addition respectively, acid values were 3.9, 3.0 and 2.8mmol kg-1 for the same levels respectively, while peroxide values were 6.2, 4.7 and 3.8meq kg-1 at levels 0.5, 1.0 and 1.5 % addition respectively, acid values were 3.4, 3.0 and 1.8mmol kg-1 for the same levels respectively after cake storage for 6 weeks, respectively, for cake prepared using 0.5, 1.0 % and 1.5 % (BLJ) with a significant differences with the control sample after 12 week of storage to mayonnaise that had 4.8mmol kg-1 and 28.9meq kg-1, respectively. While in cake control sample after 6 week storage period there were 1.8mmol and 3.4 meq, respectively. Used concentrations at 1.0 % and 1.5 % of (BLJ) saved the sensory characteristics during storage period compared to the control sample which was refused at the end of storage after 12 weeks for mayonnaise and 6 weeks in cake. Baking quality of cakes was improved by (BLJ) addition at levels (0.5, 1.0 and 1.5 %) and butylated hydroxytoluene BHT as a synthetic antioxidant. The results indicated no major changes were found in all baking quality parameters of cake. L* (lightness), a* (redness) and b* (yellowness) showed that the presence of (BLJ and BHT) produced lighter color compared to the untreated sample. (BLJ and BHT) were retarded cake rancidity and extended the storage period from 3 weeks in control to more than 6 weeks. (BLJ) was selected as natural antioxidants performing better than BHT