Effects of Licorice on Some Selected Properties of  Ice Cream

Hayoğlu, İbrahim; Çelik, Şerafettin; Türkoğlu, Hüseyin; Başyi̇ği̇t, Bülent; Ünver, Naciye

doi:10.15671/hjbc.2018.176

Cited by 3 publications

(3 citation statements)

References 16 publications

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“…Studies have revealed that licorice possesses phenolic and terpenoid compounds that have the ability to be used to enhance oxidative stability as well as microbial safety of food products (Jiang et al, 2013). Hayo glu et al (2017) successfully attempted to develop ice cream with improved color, overrun and acceptability by incorporating 1.5% licorice in the formulation mixture of icecream. Similarly, Azami et al (2018) developed lower sugar functional drink with incorporation of cocoa powder: licorice extract powder ratio of 0.65:0.35 along with 5% sugar with good sensory acceptability and shelf life of 14 days.…”

Section: Introductionmentioning

confidence: 99%

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Effect of incorporation of “Licorice powder” on storage stability of curd balls at refrigeration temperature

Vihan,

Singh,

Umaraw

et al. 2024

NFS

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Purpose The purpose of this study is to investigate the impact of integrating “Licorice powder” into curd balls on their storage stability under refrigeration conditions. Through this examination, this study aims to evaluate the potential effects of licorice powder on extending the shelf life, maintaining quality attributes and preserving the overall stability of curd balls when stored at refrigeration temperatures. Design/methodology/approach Licorice powder, in varying quantities (1%, 2% and 3%), was incorporated into curd balls alongside a control group lacking licorice (0%). These batches were subsequently stored for 25 days under refrigeration at a temperature of 4 ± 1ºC, using aerobic packaging conditions. During this storage period, the samples were regularly monitored and analyzed for various parameters to assess changes in their properties and qualities. Findings The findings indicated that in the treatment groups, pH and titratable acidity were notably lower than those in the control group (p = 0.05). Curd balls enriched with licorice powder exhibited significantly higher levels of 2, 2-diphenyl-1-picrylhydrazyl, 2-2-azinobis-3ethylbenthiazoline-6-sulphonic acid and total phenolic contents compared to the control (p = 0.05). Furthermore, curd balls containing licorice powder displayed notably lower levels of peroxide, thiobarbituric acid reactive substances and free fatty acids in comparison to the control (p = 0.05). Among all samples, T3 (3%) demonstrated significantly less microbial growth (p = 0.05) than the other groups. Conversely, the sensory panel rated T2 significantly higher than T3 (p = 0.05). Originality/value The investigation highlights that curd balls enriched with 2.0% licorice powder demonstrated significant efficacy in preventing the deterioration of physicochemical attributes, enhancing antioxidant capacity, restraining lipid oxidation, curbing microbial growth and ultimately exhibiting the most favorable organoleptic properties among the tested variations. This finding underscores the potential of incorporating 2.0% licorice powder as an effective agent for bolstering the storage stability and overall quality of curd balls during refrigerated storage.

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Section: Introductionmentioning

confidence: 99%

“…, 2013). Hayoğlu et al. (2017) successfully attempted to develop ice cream with improved color, overrun and acceptability by incorporating 1.5% licorice in the formulation mixture of ice-cream.…”

Section: Introductionmentioning

confidence: 99%

Effect of incorporation of “Licorice powder” on storage stability of curd balls at refrigeration temperature

Vihan,

Singh,

Umaraw

et al. 2024

NFS

View full text Add to dashboard Cite

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“…Therefore, it is consumed widely and also used in the treatment of diseases. Liquorice is evaluated as an enrichment material in different food products and a considerable ingredient of pharmaceutical and cosmetics (Hayoğlu et al, 2017;Tung et al, 2016;Wang et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Liquorice (Glycyrrhiza glabra): Production of instant soluble microcapsules

Başyi̇ği̇t

Hayoğlu

Akyar

et al. 2021

Harran Tarım Ve Gıda Bilimleri Dergisi

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In this study, bioactive compounds were extracted from liquorice (Glycyrrhiza glabra) and converted to instant form by the spray dryer. The four different feed emulsions were prepared with liquorice extract as core material, 12% maltodextrin (DE 18-20)/gum Arabic (MD/GA) combination as the coating material. The ratio of core to wall was 1:3. The MD and GA ratio significantly (p<0.05) affected on some parameters of final products. The encapsulation yield and efficiency were observed to vary between range of 46.30-64.11% and 98.15-98.62%, respectively. The encapsulation yield of the feed emulsion of FE4 (MD/GA: 2.25/0.75) was the highest in comparison to the values for other feed emulsions. However, there were not find any significant differences between encapsulation entrapment of the feed emulsions (p>0.05). The highest total phenolic substances (7.02 mg GAE per g of sample) and antioxidant activity (60.15 mg TEAC per g of sample) were found in FE1 (MD/GA: 0.75/2.25). This study proves the success of instant liquorice production using a spray drying technique.

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