Physicochemical, rheological, and sensorial properties of bread supplemented with pumpkin powder and basil seed gum

This study aims at evaluating the impact of pumpkin powder (12%) and Basil seed gum (BSG) (0.00%, 0.50%, 1.00%, and 1.50%) on the physicochemical, rheology, textural properties, and sensorial parameters of sangak bread. First, the fresh pumpkin slices (5mm thickness) were dried (hot air, 65°C) and samples were powdered and used in sangak bread formulation. Pumpkin bread dough formulated with basil gum showed pseudoplastic and thixotropic behavior. The bread dough viscosity increased from 10.95 to 21.53 with increasing BSG percent from 0.00% to 1.50% (p < .05). With increasing BSG percent, the density of baked breads was reduced from 880.10 to 692.45 kg/m3. The control sample had an average bread volume of 65.38 cm3, increasing to 70.74, 75.41 and 83.95 cm3 for 0.5%, 1.0% and 1.5%, respectively (p < .05). The surface color of samples was affected by the addition of BSG. The L* index raised from 61.84 to 74.12 with rising BSG levels from 0.0% to 1.5%, while b* index and a* index values reduced from 48.25 to 39.57 and 9.73 to 5.27 with rising BSG concentration from 0.0% to 1.5%, respectively, (p < .05). The pumpkin bread with 1.50% BSG demonstrated a color, with L*, a*, and b* indexes equal to 74.12, 5.27, and 39.57, respectively. The weight, moisture content (MC), and volume values of breads increased from 52.83 to 58.12 g, 30.04% to 37.29%, and 65.38 to 83.95 cm3, respectively. BSG improved the porosity of the breads and results in reduced baking loss and softer bread product. The sangak bread with 1.5% BSG had the best score of color, porosity, and appearance, and the bread with 1% BSG hd the highest satisfactory in terms of flavor, textural properties, and total acceptance (p < .05). Practical applications In the breads, hydrocolloids (gums) have been utilized to develop dough quality, baked breads properties, textural and sensorial parameters, and extension of product shelf life. This study evaluated the effect of pumpkin powder and Basil seed gum on the physicochemical, rheology, textural properties, and sensorial parameters of sangak bread. The bread with 1.5% gum had the best score of color, porosity and appearance, and the bread with 1% gum had the highest satisfactory in terms of flavor, textural properties, and total acceptance.