Effects of basil (Ocimum Basilicum L.) seed mucilage substituted for fat source in sponge cake: Physicochemical, structural, and retrogradation properties

K. Y. Song, H. O, K. Y. Joung, S. Y. Shin, Young Soon Kim

Research output: Contribution to journalReview article

2 Citations (Scopus)

Abstract

Seeds of the herb plant basil (Ocimum basilicum L.) are a source of dietary fiber that are used in desserts and beverages in some parts of Asia. The mucilage extracted from basil seeds contains polysaccharide, mainly composed of glucomannan and xyian. It has high non-gelling and shear-thinning properties and can be used abundantly in foods. The purpose of this study was to investigate the possibility and effects of substituting basil seed mucilage (BSM) extracted by hot water for fat. In sponge cake, BSM was added as a substitute for fat (butter). 1 g of BSM replaced 15 g of butter, resulting in a 75% reduction in total fat content after addition of 1% BSM. Therefore, BSM is considered preferable to use as substitute for fat in foods, which can improve the quality and health properties of manufactured foods.

Original languageEnglish
Pages (from-to)681-696
Number of pages16
JournalItalian Journal of Food Science
Volume29
Issue number4
Publication statusPublished - 2017 Oct 24

Keywords

  • Basil seed mucilage (BSM)
  • Fat
  • Sponge cake
  • Substitute

ASJC Scopus subject areas

  • Food Science

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