The comparative effect of heating and irradiation on the physicochemical and sensory properties of licorice roots powders (Glycyrrhiza Glabra L.)

Abstract

A study was conducted to investigate the changes in the physicochemical and sensory properties of the licorice root powders extracts as a function of heating, steaming, gamma irradiation and storage periods. Physical and chemical analyses of the extracts were performed after 0 and 12 months of storage, whereas, sensory evaluation was done only two days after irradiation. The results showed that the extraction yield of licorice root measured as organic dissolved solids was significantly increased by heating and decreased by steaming, but there was no significant difference between irradiated and non-irradiated samples. Reduced
sugar, glycyrrhizin components, pH values, and color of the extracts were found to be decreased due to heating and steaming. Also the heating and steaming increased the total sugar and viscosity of the licorice root extracts. No differences were verified in the overall sensorial (color, flavor, texture, and taste), physical
(color and viscosity), and chemical (total sugar, reduced sugar, glycyrrhizin components, and pH values) properties of licorice root extracts after irradiation with 10 kGy.