Effect of basil seed gum concentration on the physical, textural and sensory properties of quinoa pancakes

Salehi, Fakhreddin; Vejdanivahid, Sepideh

doi:10.22104/ift.2025.7821.2231

Effect of basil seed gum concentration on the physical, textural and sensory properties of quinoa pancakes

Document Type : Research Article

Authors

¹ Associate Professor, Department of Food Science and Technology, Faculty of Food Industry, Bu-Ali Sina University, Hamedan, Iran.

² MSc Student, Department of Food Science and Technology, Faculty of Food Industry, Bu-Ali Sina University, Hamedan, Iran

10.22104/ift.2025.7821.2231

Abstract

Recent studies have highlighted the potential of hydrocolloids to enhance the appearance, texture, and sensory attributes of gluten-free products. Accordingly, the present study aimed to investigate the effect of basil seed gum addition on the quality characteristics of quinoa pancakes. The incorporation of basil seed gum (BSG) at concentrations ranging from 0 to 0.75% significantly influenced the physical, rheological, and sensory properties of quinoa pancakes. Batter viscosity increased with gum addition, rising from 5.0 Pa•s in the control to 19.1 Pa•s at 0.75% BSG (10 RPM), while maintaining shear-thinning behavior. Batter lightness decreased from 73.57 to 69.45, redness shifted towards zero (–3.95 to –1.44), and yellowness increased from 30.71 to 36.28. In baked pancakes, internal lightness increased to 63.11 at 0.75% BSG, while internal yellowness decreased from 39.04 to 34.11. Product moisture content and weight increased significantly, rising from 32.1% to 39.0% and from 11.3% to 13.41%, respectively, while baking loss decreased significantly from 24.5% to 10.6% with increasing levels of gum (p<0.05). Pancake volume ranged from 11.8 to 17.1 cm³, while density declined from 962.3 to 783.7 kg/m³ with rising gum concentrations. Crust hardness increased from 0.20 N in the control to 0.31 N at 0.75% BSG. Sensory evaluation revealed that appearance (8.85), aroma (7.25), flavor (7.65), and overall acceptance (8.20) peaked at 0.25% BSG, whereas texture acceptance reached its highest value (8.90) at 0.75%. Overall, moderate BSG addition (0.25%) increases the sensory acceptance of the product by the consumer and improving product quality.

Graphical Abstract

Highlights

With the addition of gum to the pancake formulation, the batter viscosity increased from 0.5 to 19.1 Pa·s.
The addition of basil seed gum led to an increase in the volume of quinoa pancakes and simultaneously resulted in the formation of a firmer surface crust.
25% gum gave the best overall acceptance, while more than 0.5% reduced aroma and flavor.
Higher gum concentrations lowered baking loss and density, and increased moisture content and weight.

Keywords

Main Subjects

Cereal technology

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