Meyan Şerbeti ile Yapılan Sünger Keklerin Fiziksel ve Duyusal Özellikleri (Physical and Sensory Properties of Sponge Cakes Made with Licorice Sherbet)
DOI:
https://doi.org/10.21325/jotags.2020.603Anahtar Kelimeler:
Licorice plants- Sponge cake- Sensory qualityÖzet
Today, consumers prefer healthier products due to many nutritional chronic diseases. The consumption of foods with low sugar-fat ratio, high fiber content and functional compounds is increasing day by day. Particularly, due to obesity, cardiovascular diseases and gastrointestinal disturbances, efforts are being made to reduce the use of synthetic inputs in both home and outside production. Sponge cake, also known as sponge cake, is the basic raw material of all kinds of wet cakes and similar products. In this study, sponge cake was made using licorice sherbet. Some physical and sensory properties of sponge cakes, in which different licorice sherbet was added, were examined. While creating the sponge cake recipe, it was aimed to bring out a new product with a healthier and different flavor by reducing the amount of sugar, depending on the rate of adding licorice sherbet. According to the results, 5% and 10% liquorice added sponge cakes were found to have acceptable physical and sensory properties.
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Telif Hakkı (c) 2023 Journal of Tourism & Gastronomy Studies
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