In this study, the emphasis was on extraction of aqueous and methanolic extract from whole clove (Syzygium aromaticum) that can be efficiently used as an antimicrobial agent with an ultimate objective of developing replacements for the synthetic chemical additives in food products. Antimicrobial activity of extract revealed that the solvent extract of clove has a great potential for the inhibition of microbial load. The value of antimicrobial activites of solvent extract ranged from 12 to 17 mm in the disc diffusion method as compared to aqueous extract i.e ranged from 12 to 16 mm. Minimum Inhibitory Concentrations were found from 17 to 23 mm for solvent extract and 13 to 17 mm for aqueous exract. The sensory characteristics of bread showed that the treatments had a highly significant effect on volume, color of crust, symmetry of form, evenness of bake, character of crust, grain, color of crumb, taste and texture and overall acceptability of bread. Significantly lower total scores for the bread were exhibited by the bread supplemented with 2 and 2.5% clove extract. The results revealed that bread containing up to 1% clove extract is acceptable.
Key words: Antimicrobial activity, Clove, Syzygium aromaticum, food spoilage bacteria, bread, total plate count.
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