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The Quality and Antioxidant Properties of Pound Cakes Containing Licorice Powder

감초분말 첨가 파운드 케이크의 품질 및 항산화 활성

  • Park, Gyu Hwan (Department of Food Science and Engineering, Daegu University) ;
  • Lee, Jun Ho (Department of Food Science and Engineering, Daegu University)
  • 박규환 (대구대학교 식품공학과) ;
  • 이준호 (대구대학교 식품공학과)
  • Received : 2013.12.09
  • Accepted : 2014.01.13
  • Published : 2014.02.28

Abstract

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 (p<0.05). The weight and height of the cakes decreased, and the baking loss increased as higher amounts of licorice powder were included in the formulation (p<0.05). The lightness and hardness both decreased, whereas browning increased significantly (p<0.05) with the addition of licorice powder. In addition, we observed a significant increase (p<0.05) 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.

Keywords

pound cakes;licorice powder;quality;antioxidant properties;consumer acceptance

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