The aim of this study was to determine the rheological properties of sponge cake batters andphysical (volume, density, moisture content, weight after baking and color) and sensory properties of spongecake formulated with four different levels of wild sage seed gum (0, 0.5, 0.75 and 1.0 %). Sponge cake battersformulated with gums showed pseudoplastic (shear-thinning) and thixotropic (time-depend...

To improve the solubilization of two water-soluble xyloglucans, tamarind seed polysaccharide and detarium gum, by reducing substantially molecular aggregation, a "pressure cell" heating method was used. Conditions allowing solubilization and chain depolymerization were produced by varying appropriately the pressure, time, and temperature applied. The various MW fractions of solubilized xylogluc...

Ocimum basilicum L. belongs to the family Lamiaceae is an herb that is extensively cultivated in some countries. Arial parts, especially leaves of sweet basil are widely used to enhance the flavour of foods such as salads, pasta, tomato products, vegetables, pizza, meat, soups, marine foods, confectioneries and other products (Ghasemi Pirbalouti, 2014). Traditionally basil has Journal of Herbal...

The study tracks the utilization of Ocimum basilicum L. (sweet basil)—a garden plant popular for its ritual and ornamental value in past, that is currently applied various forms ways as medicine, food, insect repellent, etc.—in Bulgaria. Previous data Bulgarian rural home gardens showed a significant number preserved local landraces; however, it remained unclear how people perceive large variet...