Investigating the application of Ginger Essential Oil in Ramie Leaf Rice Cake preservation

Abstract

Ramie leaf rice cake (RLRC) is a very popular specialty cake of Binh Dinh province, made mainly from glutinous rice flour, ramie leaves, green beans, coconut and sugar with traditional processing methods. However, studies have shown the presence of some strains of mold and bacteria as the cause of RLRC spoilage. In this study, ginger essential oil (GEO) was added to the cake formula as an antibacterial/antifungal agent to help prolong the shelf life of the cake. Survey results on the effects of adding GEO on the shelf life of RLRC show that adding GEO at a concentration of 4mL/kg of flour can prevent the growth of microorganisms, guaranteed to extend the shelf life of RLRC by 3 days compared to cakes without GEO added. Sensory criteria also show that the concentration of this additional essential oil is suitable for the tastes of RLRC consumers.