The batter (260 g), at approximately 26 C, was then transferred to paper molds (16 7 4.5 cm) and placed in a hearth oven, with forced air circulation, Vipinho 0448 (Perfecta, Curitiba, Brazil), at 170 ± 2 C for 25 min. After cooling to room temperature (25 C/2 h), the cakes were sprayed with a sorbic acid alcoholic solution (preservative) and packaged in polyethylene plastic bags. Cake processing was carried out three times on different days. Cake samples were stored at room temperature for periodical evaluation.