Effect of basil seed mucilage on physical, sensory and staling properties of sponge cake

Document Type : Research Paper


1 Professor of Food Technology, Department of Food Science, College of Agriculture, University of Tabriz, Tabriz, Iran

2 Associate Prof., Department of Food Science, Faculty of Nutrition, Tabriz University of Medical Sciences, Tabriz, Iran.

3 MSc student, Department of Food Science and Technology, Faculty of Nutrition, Tabriz University of Medical Sciences

4 Associate Prof., Road Traffic Injury Research Center, Faculty of Hygiene, Tabriz University of Medical Sciences, Tabriz, Iran


Retarding the staling rate of baked goods is one of the most important issues which is of nutritional and economical importance. Application of native plant and seed hydrocolloids and mucilages with medicinal and nutritional value is an economic solution to postpone the staling phenomenon. In this study the effect of different concentrations of basil seed mucilage (0, 0.25, 0.5, 0.75 and 1% w/w) on cake batter specific gravity and physical properties of cake (volume, apparent density, symmetry, and moisture), firmness, staling and sensory attributes were investigated. The highest specific gravity was observed in sample including 1% mucilage. The samples containing 0.25% and 0.5% basil seed mucilage had no significant (p>0.05) difference compared control sample for volume, apparent density and symmetry. However, the samples containing 0.25% and 0.5% basil seed mucilage had the highest moisture content during 1, 7 and 14 days after baking. The lowest firmness was observed in sample including 0.25% gum (1, 7 and 14 days after baking). Also the results showed that the addition of basil seed mucilage up to 0.5% significantly (p<0.05) increased overall acceptability of sponge cakes in comparison with control sample.


Main Subjects

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