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

Ka Young Song, Young Soon Kim

Research output: Contribution to journalArticle

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.

Original languageEnglish
Article numbere14191
JournalJournal of Food Processing and Preservation
Volume43
Issue number11
DOIs
Publication statusPublished - 2019 Nov 1

ASJC Scopus subject areas

  • Food Science
  • Chemistry(all)
  • Chemical Engineering(all)

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