EFFECTS OF BASIL (OCIMUM BASILICUM L.) SEED MUCILAGE SUBSTITUTED FOR FAT SOURCE IN SPONGE CAKE: PHYSICOCHEMICAL, STRUCTURAL, AND RETROGRADATION PROPERTIES

Main Article Content

K. Y. SONG
H. O
K. Y. JOUNG
S. Y. SHIN
Y. S. KIM

Keywords

basil seed gum (BSG), sponge cake, quality characteristics, fat substitute

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 xylan. 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.

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