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

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.