Techno-Functional Assay and Quality Assessment of Yogurt Supplemented with Basil Seed Gum Powder

Javed, Mavra; Ahmed, Waqas; Shahbaz, Hafiz Muhammad; Rashid, Summer; Javed, Hamza

doi:10.1590/1678-4324-2022200814

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Article - Food/Feed Science and Technology • Braz. arch. biol. technol. 65 • 2022 • https://doi.org/10.1590/1678-4324-2022200814 copy

Techno-Functional Assay and Quality Assessment of Yogurt Supplemented with Basil Seed Gum Powder

Authorship SCIMAGO INSTITUTIONS RANKINGS

HIGHLIGHTS

The term ‘yoghurt’ relates to the Turkish word ‘Jughurt’ and to yogurmark ‘to knead’ and yogum ‘dense’ or ‘thick.’
The method of manufacture for different yogurt products is nevertheless quite like yoghurt production. The difference is in the use of specific cultures, incorporation of additives, curd treatment, and method of packaging.
Consumers may seek for low-fat dairy products, which may suffer from a lack of sensory quality
The incorporation of basil seed gum into yogurt is one of the conceivable ways to promote health benefits.

Abstract

The study was conducted to investigate physiochemical, techno-functional, and sensory attributes of yogurt supplemented with basil seed gum. Two levels of gum as 0.5% and 1% was used to develop a product. The product was stored for 21 days at 4°C and assessed on each 3rd day for texture properties such as cohesiveness, adhesiveness and stringiness, pH, and sensory evaluation. Proximate analysis showed moisture content 10.76%, protein content 16.93%, fat content 6.93% fiber content 27.25%, ash content 4.95% and carbon content 33.18%. Basil seed gum showed water holding capacity 30.94mL/g, oil holding capacity 2.8mL/g, and solubility of 30g mass of gum in 1 liter of water with no occurrence of swelling of gum in 15mL water. pH level significantly decreased during the trial. In texture properties, cohesiveness, adhesiveness, and stringiness amount were significantly decreased throughout the trial. Overall acceptability of yogurt was improved after supplementing with basil seed gum.

Keywords:
basil seeds; techno-functional analysis; water extraction; basil seed gum; physiochemical analysis; supplemented yogurt.

Proximate Assay	%
Moisture	10.76±1.07
Protein	16.93±1.67
Fat	6.93±1.10
Fiber	27.25±2.64
Ash	4.95±1.92
CHO	33.18±1.54

Functional property	Unit	Results
Water Holding Capacity (WHC)	g water/g DM	30.94±0.95 of water held by 1 gram of gum sample
Oil Holding Capacity (OHC)	g oil/g DM	2.8±0.1 of oil held by 1g of sample
Solubility Test (ST) Temp 58.5°C	liter/g DM	30±1.5 of basil seed gum mass dissolved in 1liter of distilled water
Swelling Capacity (SC)	mL/g DM	there is no occurrence of swelling of gum in 15mL of distilled water

	Day	Treatment 0.5%	Treatment 1%
F-value		.400^ns	*4.007^ * Significant at P<0.05. means in a column represented by different letters have a significant difference between storage time at P<0.05.**
Cohesiveness (second bite area/first bite area)	0	0.65^a	0.64^a
	3	0.48^b	0.54^ab
	6	0.45^ab	0.68^a
	9	0.55^a	0.57^b
	12	0.61^a	0.69^a
	15	0.66^a	0.65^a
	18	0.62^ab	0.45^ab
Adhesiveness (mJ)	0	1.67^a	1.44^a
	3	1.66^a	1.43^a
	6	1.65^a	1.54^a
	9	1.81^a	1.11^a
	12	1.45^a	1.09^a
	15	1.33^a	1.05^a
	18	1.10^a	1.11^a
Hardness(g)	0	0.13^a	0.12^a
	3	0.14^ab	0.11^a
	6	0.13^a	0.11^a
	9	0.10^a	0.10^ab
	12	0.57^a	0.15^a
	15	0.10^a	0.10^a
	18	0.07^b	0.01^b

Sensory Attributes	Yogurt groups	0 day	3^rd day	6^th day	9^th day	12^th day	15^th day	18^th day	F
Color	0.5%	6.2±0.4^a	5.8±0.4	6.2±0.4	6.0±0.7	6.0±0.0	6.2±0.4	6.0±0.4	0.67^ns
Color	1%	6.0±0.0	5.6±0.8	6.2±0.4	5.6±0.8	6.4±0.5	6.0±0.0	5.9±0.6	0.67^ns
Gloss	0.5%	5.6±0.5	5.4±0.5	5.6±0.5	6.2±0.8	6.0±0.7	6.4±0.5	5.7±0.6	0.19^ns
Gloss	1%	6.0±0.7	5.8±0.8	5.9±0.4	6.2±0.8	6.2±0.4	6.4±0.5	5.9±0.6	0.19^ns
Yogurt aroma	0.5%	5.8±0.4	5.2±0.8	6.0±0.7	5.2±0.8	5.8±0.4	6.0±0.0	5.6±0.6	0.21^ns
Yogurt aroma	1%	5.8±0.4	5.2±0.8	5.6±0.8	5.2±0.8	5.8±0.8	6.0±0.0	5.6±0.7	0.21^ns
Sour odor	0.5%	5.6±0.8	5.0±1.0	5.2±0.8	5.6±1.2	5.2±1.3	5.6±1.1	5.3±0.9	0.63^ns
Sour odor	1%	5.0±0.7	4.8±0.8	5.2±0.8	5.8±0.8	6.0±0.0	5.8±0.4	5.4±0.7	0.63^ns
Fatty flavor	0.5%	5.8±0.4	4.4±0.8	4.8±0.8	6.0±0.4	5.4±0.5	5.8±0.4	5.4±0.8	1.60^ns
Fatty flavor	1%	6.0±0.0	4.2±1.3	6.2±1.0	6.0±0.7	5.8±0.8	6.0±0.0	5.7±1.0	1.60^ns
Graininess	0.5%	6.0±0.0	5.4±0.8	4.8±0.83	5.8±0.4	6.0±0.4	5.6±0.8	5.5±0.73	4.25^*
Graininess	1%	6.0±0.0	4.4±0.5	6.2±1.0	5.8±0.4	6.0±0.0	6.2±0.4	5.7±0.8	4.25^*
Taste	0.5%	5.0±0.5	5.0±1.0	6.2±0.8	5.0±1.0	5.8±1.0	5.8±0.4	5.5±0.8	0.12^ns
Taste	1%	6.0±0.0	5.0±1.0	6.4±0.8	5.4±1.5	6.2±0.4	6.0±0.0	5.8±0.9	0.12^ns
Sour taste	0.5%	6.2±0.4	5.0±1.0	4.6±0.5	5.8±1.3	5.6±0.5	5.8±1.3	5.5±0.9	0.62^ns
Sour taste	1%	6.0±0.7	4.8±1.3	5.4±0.8	5.8±0.4	5.6±0.5	6.2±0.4	5.6±0.8	0.62^ns
After taste	0.5%	6.2±0.4	5.8±0.4	5.8±1.3	6.0±0.0	6.2±0.2	6.2±0.8	6.2±0.7	1.12^ns
After taste	1%	6.4±0.5	6.0±1.0	6.2±0.8	6.2±0.8	6.4±0.4	5.4±0.8	6.0±0.7	1.12^ns

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