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Information Journal Paper

Title

Assessment of Sensory, Texture and Color Properties of Functional Pastilles Containing Licorice (Glycyrrhiza glabra L.)

Pages

  27-32

Abstract

 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.

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    Cite

    APA: Copy

    Basiri, Shadi. (2020). Assessment of Sensory, Texture and Color Properties of Functional Pastilles Containing Licorice (Glycyrrhiza glabra L.). NUTRITION AND FOOD SCIENCES RESEARCH, 7(4), 27-32. SID. https://sid.ir/paper/697996/en

    Vancouver: Copy

    Basiri Shadi. Assessment of Sensory, Texture and Color Properties of Functional Pastilles Containing Licorice (Glycyrrhiza glabra L.). NUTRITION AND FOOD SCIENCES RESEARCH[Internet]. 2020;7(4):27-32. Available from: https://sid.ir/paper/697996/en

    IEEE: Copy

    Shadi Basiri, “Assessment of Sensory, Texture and Color Properties of Functional Pastilles Containing Licorice (Glycyrrhiza glabra L.),” NUTRITION AND FOOD SCIENCES RESEARCH, vol. 7, no. 4, pp. 27–32, 2020, [Online]. Available: https://sid.ir/paper/697996/en

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