Evaluation of the effect of quince seed gum and licorice on the quality properties of batter and cake

The aim of this study was to investigate the effect of licorice and Quince seed gum (QSG) on the physicochemical properties of cake. Licorice powder at the levels (5, 10 and 15%) and QSG at the levels (0.5 and 1.5%) were added to the cake formulation. FTIR results indicated alcoholic (-OH) and acidi...

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Bibliographic Details
Published in:Journal of food measurement & characterization 2023-10, Vol.17 (5), p.4541-4550
Main Authors: Gholamian, Zeinab, Salehi, Esmaeil Ataye, Mahdian, Elham, Sheikholeslami, Zahra
Format: Article
Language:English
Subjects:
Agriculture
Bread
Cavities
Chemical composition
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Diet
Dietary fiber
Engineering
Fine structure
Flour
Food
Food Science
Functional groups
Moisture effects
Molecular structure
Nutrition
Oil cake
Physicochemical properties
Proteins
Quality management
Review Paper
Seeds
Sensory properties
Specific volume
Sucrose
Ultrastructure
Wheat
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Summary:The aim of this study was to investigate the effect of licorice and Quince seed gum (QSG) on the physicochemical properties of cake. Licorice powder at the levels (5, 10 and 15%) and QSG at the levels (0.5 and 1.5%) were added to the cake formulation. FTIR results indicated alcoholic (-OH) and acidic (-COOH) functional groups in the molecular structure of QSG. The results indicated that the proximate chemical composition showed a significant increase in moisture, protein and specific volume of the replacement of cakes by up to 10% of licorice (p 
ISSN:2193-4126
2193-4134
DOI:10.1007/s11694-023-01941-5