Effect of Okra Mucilage and Basil Seed Mucilage on the Qualities of Roselle Jelly Drink
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Abstract
Okra and basil seeds are Thai herbs and good sources of fiber which provide health benefits to the consumers. Okra mucilage and basil seed mucilage have a jelly-like texture, which is a good property for using as the main ingredient of jelly drink products. This research aimed to develop a roselle jelly drink from okra mucilage and basil seed mucilage as an alternative product for healthy consumers. The yield of okra mucilage and basil seed mucilage from the preparation process was 38.7% and 73.7%, respectively. The effect of okra mucilage, basil seed mucilage and water content on the liking score of the roselle jelly drink attributes was investigated using mixture design experiment having seven formulations. The result showed that the increase in okra mucilage and basil seed mucilage resulted in decreased liking score of overall flavor, texture, sweetness, sourness and overall liking. Okra mucilage and water significantly affected liking scores of roselle jelly drink more than basil seed mucilage. The effect of kappa-carrageenan (0.00, 0.25 and 0.50%) on the quality of products indicated that when kappa-carrageenan increased, the hardness significantly increased (p≤0.05). The product containing 0.25% kappa-carrageenan gave the highest liking score for texture and overall liking. The optimal formula of the roselle jelly drink product contained okra mucilage, basil seed mucilage and water at the ratio of 1:1:3 and 0.25% kappa-carrageenan.
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ลิขสิทธ์ ของมหาวิทยาลัยเทคโนโลยีราชมงคลพระนครReferences
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