Effect of mucilage extracted from Basil ( Ocimum basilicum L.) seeds on physicochemical and rheological properties in low‐fat milk protein gel

Abstract

This study investigated the properties of low‐fat milk protein gels using basil seed mucilage (BSM). Gel strength was significantly increased as 69.39–238.01 g/cm2 in BSM groups. Strain showed high in T3, T4, and T5 as 0.89–1.0%. L‐value tended to be significantly decreased with the amount of BSM increased. pH was the lowest in C0 as 7.32. Brix tended to be increased significantly compared to that of C0, and T5 was the highest as 22.63%. For syneresis, T5 was 0.49% and had the lowest syneresis for the complete storage period among all the samples. As a result, BSM is considered to be able to improve the quality of low‐fat milk protein gels with its high gel strength and low strain effects. Practical applications Basil seed mucilage is popular in Asia regions on dessert such as beverage for diet. Specially, it gives feeling of fullness and is widely used in diet foods. Therefore, we applied to reduce calories of milk protein gel with low‐fat milk and polysaccharide such as basil seed mucilage for better textural properties. The application of basil seed mucilage helped improving the rheological properties and showed the decrease of syneresis with high gel strength. It is expected that basil seed mucilage will provide benefits to dietary effect with human health and as new materials for the food industry.

Physicochemical, Antioxidant, Sensory, and Starch Digestibility Properties of Steamed Bread Fortified with Tamarillo Powder

“…The Δ E value of TP and wheat flour was >3. Song et al [ 38 ] reported that the Δ E value can be explained as follows: Δ E < 1, the color difference was not obvious to the human eye; 1 < Δ E < 3, the color has no obvious difference from the human eye; Δ E > 3, the color difference was obvious to the human eye. The Δ E value of middle protein flour and low-protein flour was 1.24, which means that there was no obvious difference in the color of the two flours when viewed by the human eye.…”

“…Compared with the control, the Δ E of the crust and crumb color of the tamarillo steamed bread samples ranged from 17.12 to 35.77 and 14.12 to 30.33, respectively ( Table 4 ). This result indicated that the color difference between T5–T20 and control could be obviously distinguished by the human eye [ 38 ]. The crust color (Δ E , 1.88) of T15 and T20 and the crumb color (Δ E , 2.67) of T10 and T15 were difficult to distinguish.…”

Quality Evaluation of Shiitake Blanched and Centrifuged Broths as Functional Instant Drinks

“…The colors of the BB and CB instant powders were compared with FS-2, and their ∆E values decreased with the increase in FS-2, a difference which could even be observed with the naked eye. Song et al [45] also reported an ∆E > 3 and a color difference that was obvious to the human eye. The CB instant powders were whiter than the BB instant powder, and their color was closer to that of FS-2.…”

Formulation and characterisation of low‐fat mozzarella cheese using basil seed mucilage: insights on microstructure and functional attributes

“…The microstructure of the MC samples was determined using the method of Song & Kim (2019), with slight modifications. All samples with dimensions (1 mm × 1 mm × 1 mm) were refrigerated (4 °C) and covered with polyethylene sheets to avoid surface drying.…”