Utilization of Hairy Basil Seed Mucilage as Fat Replacer in Salad Dressing for Health

Abstract

The research aims of this study are (i) extract and study to physicochemical properties of mucilage powder form hairy basil seed; (ii) to study the physicochemical properties of salad dressing cream basic formula and; (iii) to study the optimum of salad dressing cream basic formula with mucilage powder form hairy basil seed and (iv) to study shelf life of final product. The isolation of the mucilage powder yielded 20.98% w/w color values (L*, a* and b*) were 63.97, 3.33, and 13.66 respectively. The water holding capacity, viscosity and water activity (a_w) were 238.22 g/g dried mucilage powder, 0.48 and 288.46 cP. pH value was 7.52. The optimum replacement of the mucilage powder was 0.5% to the weight of soy bean oil in salad dressing cream. The ingredient of the formula consisted of egg, salt, sugar, vinegar, soy bean oil and mucilage powder were 16.91, 1.31, 21.31, 10.49, 49.74 and 0.24%, respectively. The chemical compositions including moisture, protein, fat, ash, fiber, carbohydrate and calories were 19.17, 1.24, 21.51, 2.22, 7.69, 47.90% and 389.11 Kcal. Total calories were reduced comparable to the control was  49.63%. The 9-point hedonic scale of the consumer overall liking were moderately like (7.36 scores). The product can be stored at room temperature (28-33 °C) for 4 weeks.