The Spice Effect of Sweet Basil (Ocimum Basilicum) Leaf Extract in Hamburgers

Abstract

The effect of sweet basil (Ocimum basilicum) leaf extract as a spice in hamburger was investigated at the University for Development Studies (UDS) Nyankpala campus's meat processing plant. The total amount of meat (pork) used was 4 kg. For treatment 2, treatment 3, and treatment 4, two (2) g, four (4) g, and six (6) g basil leaves were each cooked for ten minutes in 0.5 liters of water. As a result, each product included the following: T1) without basil, T2) with 10 ml of basil extract per 1 kg of meat, T3) with 10 ml of basil extract per 1 kg of meat, T4) with 10 ml of basil extract per 1 kg of meat, T5) with 10 ml of basil extract per 1 kg of meat, T6) with 10 ml of basil extract per 1 kg of meat, T7) with 10 ml of basil extract per 1 kg of meat, T8) with 10 ml of basil extract per 1 The influence of basil on the sensory features of the goods was investigated using sensory analysis. Sensory features did not differ considerably. The protein content of the products differed significantly, which cannot be attributed simply to the addition of basil leaf extract because the pattern was not consistent. The moisture, fat, and pH content of the products were all significantly different.