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

Abstract

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 HIGHLIGHTS• The term 'yoghurt' relates to the Turkish word 'Jughurt' and to yogurmark 'to knead' and yogum 'dense' or 'thick.'• The method of manufacture for different yogurt products is nevertheless quite like yoghurt production. The difference is in the use of specific cultures, incorporation of additives, curd treatment, and method of packaging.• Consumers may seek for low-fat dairy products, which may suffer from a lack of sensory quality• The incorporation of basil seed gum into yogurt is one of the conceivable ways to promote health benefits.