Low-calorie Cake Formulations Using Licorice (Glycyrrhiza glabra) and Quince Seed (Cydonia oblonga) Gum

Bread and cakes are the products with the highest consumption rates among the products of the baking industry. Therefore, improving the nutritional properties of these products and reducing their waste is of special importance in the national economy. In this study, the effects of adding licorice as a functional compound and sugar substitute at levels of 5, 10 and 15% and Quince seed gum (QSG) at levels of 0.5 and 1.5% as a fat substitute on color indexes, textural and sensory properties of the oil cake were examined in a completely randomized design. The results showed that the amount of L * and a * indexes of cake crust in all treatments decreased significantly compared to the control sample and b * index increased significantly (p <0.05). The effect of adding licorice and Quince seed gum (QSG) content on the L *, a * and b * indexes of the cake crumb was similar to its effect on the cake crust. By adding licorice up to 10%, the firmness of the samples decreased compared to the control sample (p <0.05) and then increased. While Quince seed gum (QSG) in both levels led to a decrease in firmness of the samples compared to the control. By adding licorice to the level of 10%, the cohesiveness, springiness and chewability of the samples increased compared to the control sample (p <0.05) and then decreased. While Quince seed gum (QSG) increased these characteristics in both levels. In sensory evaluation test, color, taste, texture and general acceptance scores decreased significantly in all samples over time (p <0.05). The highest score of the panelists was assigned to the sample containing 10% of licorice and 1.5% of "to" seed gum. The results showed that the sample containing 10% licorice and 1.5% of Quince seed gum (QSG) had positive effects on the colorimetric, textural and sensory characteristics of the oil cake.