감초분말 첨가 파운드 케이크의 품질 및 항산화 활성

摘要: We investigated the feasibility of incorporating licorice powder as a value-added food ingredient in pound cake, model system convenient products. The pH and moisture content gradually decreased with increasing levels added (p<0.05). weight height cakes decreased, baking loss increased higher amounts were included formulation lightness hardness both whereas browning significantly (p<0.05) addition powder. In addition, we observed significant increase 1,1-diphenyl-2-picrylhydrazyl (DPPH) 2,2"-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activities that correlated well content. consumer acceptance tests, 4% had most favorable effect on preferences for all attributes examined. Based these observations, recommend supplementing (w/w) to take advantage its functional properties without sacrificing acceptability.