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We investigated the feasibility of incorporating licorice powder as a value-added food ingredient in pound cake,a model system of convenient food products. The pH and moisture content gradually decreased with increasing levels ofadded licorice powder (p<0.05). The weight and height of the cakes decreased, and the baking loss increased as higheramounts of licorice powder were included in the formulation (p<0.05). The lightness and hardness both decreased, whereasbrowning increased significantly (p<0.05) with the addition of licorice powder. In addition, we observed a significantincrease (p<0.05) in 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS)radical scavenging activities that correlated well with the licorice powder content. In consumer acceptance tests, theaddition of 4% licorice powder had the most favorable effect on consumer preferences for all the attributes examined.Based on these observations, we recommend supplementing pound cakes with 4% (w/w) licorice powder to take advantageof its functional properties without sacrificing consumer acceptability.
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