Evaluation of Safety Indicators and Efficiency of a New Bun Product With the Addition of Licorice Root Extract

Abstract

This study aims to develop technology and a recipe for a novel type of functional bakery product using
an alternative sweetener. As licorice roots contain glycyrrhizin, they can be replaced with sugar. Compared to sucrose,
glycyrrhizin has a sweet taste 50-100 times stronger. In addition to developing technology for a new product, it is also
necessary to consider the economic efficiency and safety of the end product as well. According to the AST 36-94 and
AST 37-94 normative documents in force on RA territory, porosity and moisture were determined as physicochemical
indicators. A KERN analyzer was used to determine the moisture content of the finished product. The examination of cadmium, arsenic, mercury, and lead from safety indicators was performed according to the normative documents GOST EN 14083-2013, GOST R 51766-2001, and GOST R 53183-2008. As long as there are no risks associated with harmful effects on human life or health, food products are safe. A finished product should also be cost-effective, profitable, and economical. The safety indicators of the finished product were evaluated for their economic efficiency and compliance with the requirements of the existing normative documents. It has been proven that licorice root extract is safe to use in baking since not all sugar substitutes are safe. Despite being novel in the domestic food market, particularly the functional food market, the proposed product can stimulate the growth of bakery industry.