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unpublished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