The Quality and Antioxidant Properties of Pound Cakes Containing Licorice Powder
2014
Park, G.H., Daegu University, Daegu, Republic of Korea | Lee, J.H., Daegu University, Daegu, Republic of Korea
We investigated the feasibility of incorporating licorice powder as a value-added food ingredient in pound cake, a model system of convenient food products. The pH and moisture content gradually decreased with increasing levels of added licorice powder (p0.05). The weight and height of the cakes decreased, and the baking loss increased as higher amounts of licorice powder were included in the formulation (p0.05). The lightness and hardness both decreased, whereas browning increased significantly (p0.05) with the addition of licorice powder. In addition, we observed a significant increase (p0.05) in 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2""-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activities that correlated well with the licorice powder content. In consumer acceptance tests, the addition of 4% licorice powder had the most favorable effect on consumer preferences for all the attributes examined. Based on these observations, we recommend supplementing pound cakes with 4% (w/w) licorice powder to take advantage of its functional properties without sacrificing consumer acceptability.
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