The influence of chubak extraction and Basil seed gum on texture and appearance of strudel produced by frozen dough

In this research, the effect of chubak extraction (0, 0.5 and 1 %) and Basil seed gum (0, 0.3 and 0.6 %) were used in strudel formulation in randomized design with factorial arrangement. Porosity and crust color were evaluated by Image J software. The result showed moisture and L* value were increased and a* value decreased by increasing the levels of both natural additives. The sample containing 0.5% chubak extraction and 0.3% Basil seed gum had the highest amount of specific volume and porosity and the lowest firmness. In addition the panelists introduced the samples containing 0.5% chubak extraction and 0.3% Basil seed gum and 1% chubak extraction and 0.3% Basil seed gum as the best in overall acceptance score.