Effects of Basil Seed Gum on Physicochemical, Antioxidant, and Sensory Properties of Carrot Powder‐Enriched Pancakes

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 ( p  < 0.05), while in baked pancakes it caused a slight darkening of the crust and simultaneously enhanced core lightness and color saturation. Baking loss decreased significantly from 8.32% in the control to 1.48% at 0.3% BSG, while pancake volume increased from 23.02 to 26.58 cm ³ and density decreased from 995.54 to 926.87 kg/m ³ ( p  < 0.05). Hardness was reduced from 0.56 N in the control to 0.35 N at the highest BSG level, accompanied by a substantial increase in moisture content from 36.49% to 47.58%. The pH decreased from 6.97 to 6.40, whereas acidity increased from 0.20% to 0.46% with increasing BSG concentration. TPC increased from 983.88 to 1019.65 μg GAE/g, and AC improved from 74.06% to 75.73%. Sensory evaluation showed that texture, flavor, and overall acceptability scores increased with BSG addition, reaching their highest values at 0.3%, despite a reduction in appearance scores. In conclusion, BSG effectively enhanced the physical quality, sensory acceptance, and functional properties of carrot pancakes and can be considered a promising natural hydrocolloid for bakery applications.