ArticleFood science & nutrition2026
Effects of Basil Seed Gum on Physicochemical, Antioxidant, and Sensory Properties of Carrot Powder-Enriched Pancakes.
Article in Food science & nutrition, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Natural hydrocolloids are increasingly used in bakery products to improve texture, stability, and functional quality. This study evaluated the effect of basil seed gum (BSG) at levels of 0, 0.1%, 0.2%, and 0.3% (w/w) on the quality characteristics of carrot powder-enriched pancakes. The methodology involved a comprehensive analysis of various parameters, including color attributes, weight, volume, density, texture (puncture test), moisture content, ash content, pH, acidity, total phenolic content (TPC), antioxidant capacity (AC), and sensorial evaluation, utilizing established analytical techniques and digital image processing. BSG incorporation significantly increased batter lightness and intensified redness and yellowness (
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