Evaluation of Some Active Components in Licorice as Natural Substitute in Food Processing
Abstract: Glycyrrhizin is a sweet naturally occurring compound that exists in the roots of licorice (glycyrrhiza glabra). Although it is 50 times sweeter than sucrose, it is known to be safe for diabetes. In addition, a wide range of pharmacological activities were reported for licorice and its components.
In this investigation, glycyrrhizin was extracted from licorice roots, and characterized by studying its physical and chemical properties compared with a standard sample of glycyrrhizin.
Also, the extracted glycyrrhizin, licorice itself and the residue remaining after extraction of glycyrrhizin (deglycyrrhizinated licorice) were utilized as partial substitutes of sucrose and/or flour for making some cakes.
It was necessary to accomplish this investigation to study the physical, chemical and phytochemical properties of the above constituents.
Also, physical, sensory and chemical composition of the prepared cakes were evaluated.
The results of this study showed that the prepared cakes have acceptable nutrition value.


Publication year 2007
Availability location معهد بحوث تكنولوجيا الأغذية-9 شارع الجامعة- جيزة- مصر
Availability number
Organization Name
Country Egypt
Author(s) from ARC
External authors (outside ARC)
    هالــة حسين شعبان والـي-قسم خبز وعجائن
    أ.د/أحمد إسماعيل هاشـــــــم -كلية عين شمس
    د/ عادل إبراهيم الســــــداوي -كلية عين شمس
Agris Categories Nutrition programmes
AGROVOC
TERMS		 Food processing. Liquorice.
Publication Type Master Thesis
↑