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:: Volume 7, Issue 4 (Oct-Dec 2020) ::
Nutr Food Sci Res 2020, 7(4): 27-32 Back to browse issues page
Assessment of Sensory, Texture and Color Properties of Functional Pastilles Containing Licorice (Glycyrrhiza glabra L.)
Shadi Basiri
Assistant professor, Agricultural Engineering Research Department , Khorasan Razavi Agricultural and Natural Resources Research Center, AREEO, Mashhad, Iran.
Abstract:   (77 Views)
Background and Objectives: Medicinal pastilles are soft candies made (solidified) of thick liquids containing medicinal active ingredients. Licorice and its extracts are within the most important herbal plants used in various food industries and confectionaries. The substance is effective against diseases such as bronchitis and gastric ulcers.
Materials and Methods: In this study, effects of agar as a hydrocolloid and major active constituent of licorice (glycyrrhetinic acid) were studied on sensory attributes, texture properties and color indicators of fruit pastilles. Agar at three levels of 1, 2 and 3% and glycyrrhetinic acid at three levels of 0.1, 0.5 and 1% were used. Sensory attributes (taste, odor, firmness, elasticity, degree of adhesion and total acceptance), texture properties (stiffness, cohesiveness, gumminess and chewiness) and color indicators (L* a* b*) were assessed.
Results: Results showed that with increasing agar, brightness, redness and yellowness of the samples increased. By increasing agar, stiffness, cohesiveness, gumminess and chewiness of the samples increased as well. Organoleptic results showed that sensory properties of the samples were satisfying. Samples containing 3% agar and 1% glycyrrhetinic acid included the highest stiffness (18555.5 N/m), cohesiveness (0.48), gumminess (7.6 N) and chewiness (0.026 Nm). Pastilles with 2% agar and 0.5% glycyrrhizin acid were the best products. Their stiffness, cohesiveness, chewiness and gumminess were minimal with good color and sensory properties.
Conclusions: With the production of these pastilles, it is possible to use the unique properties of licorice.
Keywords: Glycyrrhetinic acid, Medicinal pastilles, Texture properties, Sensory characteristics
Full-Text [PDF 664 kb]   (42 Downloads)    
Protocol Study: Research | Subject: Food Science
Received: 2020/06/1 | Accepted: 2020/09/7 | Published: 2020/10/10
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Basiri S. Assessment of Sensory, Texture and Color Properties of Functional Pastilles Containing Licorice (Glycyrrhiza glabra L.). Nutr Food Sci Res. 2020; 7 (4) :27-32
URL: http://nfsr.sbmu.ac.ir/article-1-415-en.html

Volume 7, Issue 4 (Oct-Dec 2020) Back to browse issues page
Nutrition and Food Sciences Research
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