Effect of liquorice extract on oxidative stability of emulsified lard and use of emulsified lard in cakes
To promote the application of emulsified lard in baked goods,the effects of liquorice extract and its components(glycyrrhizic acid and glabridin)on the oxidative stability of emulsified lard were analyzed.The emulsified lard was used in cake,and the effect of fat contents in emulsified lard on the quality of cake was investigated.The results showed that liquorice extract and its components markedly inhibited the oxidation rate of emulsified lard,and liquorice extract had the most significant inhibition effect.After storage at 40 ℃ for 28 d,the acid value,peroxide value and thiobarbital acid value of emulsified lard(fat content 80％)containing 0.02％liquorice extract decreased by 72.53％,47.45％and 62.98％respectively,compared to emulsified lard without antioxidant.In addition,the expansion volume of the cake prepared with emulsified lard with 80％fat content increased by 99.75％compared to the cake prepared with emulsified lard with 50％fat content,and the hardness,elasticity and chewiness decreased by 21.37％,14.58％and 31.74％respectively,but all indexes were worse than those prepared with lard.In conclusion,emulsified lard has the potential to replace lard in cake preparation,but further investigation of the interaction between emulsified lard components and other components in cake is needed to improve the quality of cake products.
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