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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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
batters
Bread
cakes
Cavities
Chemical composition
chemical structure
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Diet
Dietary fiber
Engineering
Fine structure
Flour
Food
Food Science
Functional groups
hardness
licorice
Moisture effects
Molecular structure
Nutrition
Oil cake
Physicochemical properties
plant gums
Proteins
Quality management
quinces
Review Paper
Seeds
Sensory properties
Specific volume
Sucrose
Ultrastructure
Wheat
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Salehi, Esmaeil Ataye
Mahdian, Elham
Sheikholeslami, Zahra
description 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 
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According to sensory evaluations, the highest score of sensory was related to10% licorice and 1.5% QSG which is significantly different from the control sample (p &lt; 0.05). The results showed that the addition of 10% licorice and 1.5%QSG, has positive effects on physicochemical, textural and sensory properties of the oil cake.</description><identifier>ISSN: 2193-4126</identifier><identifier>EISSN: 2193-4134</identifier><identifier>DOI: 10.1007/s11694-023-01941-5</identifier><language>eng</language><publisher>New York: Springer US</publisher><subject>Agriculture ; batters ; Bread ; cakes ; Cavities ; Chemical composition ; chemical structure ; Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; Diet ; Dietary fiber ; Engineering ; Fine structure ; Flour ; Food ; Food Science ; Functional groups ; hardness ; licorice ; Moisture effects ; Molecular structure ; Nutrition ; Oil cake ; Physicochemical properties ; plant gums ; Proteins ; Quality management ; quinces ; Review Paper ; Seeds ; Sensory properties ; Specific volume ; Sucrose ; Ultrastructure ; Wheat</subject><ispartof>Journal of food measurement &amp; characterization, 2023-10, Vol.17 (5), p.4541-4550</ispartof><rights>The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2023. 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source Publicly Available Content Database; Springer Nature
subjects Agriculture
batters
Bread
cakes
Cavities
Chemical composition
chemical structure
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Diet
Dietary fiber
Engineering
Fine structure
Flour
Food
Food Science
Functional groups
hardness
licorice
Moisture effects
Molecular structure
Nutrition
Oil cake
Physicochemical properties
plant gums
Proteins
Quality management
quinces
Review Paper
Seeds
Sensory properties
Specific volume
Sucrose
Ultrastructure
Wheat
title Evaluation of the effect of quince seed gum and licorice on the quality properties of batter and cake
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