Development of mucilage powder from Basella rubra and elderly products application

Abstract

This research aims to develop mucilage powder from Basella rubra as a new choice for elderly products in viscous and antioxidant functions. Factorial design is used in investigating the effect of maltodextrin to soy protein ratio and inlet temperature on mucilage properties. The spray-dried condition at 38.5:1.5 maltodextrin to soy protein ratio at 130°C of inlet temperature was selected. The mucilage powder contained 0.323 water activity, with 3.94 ± 0.32% moisture content. The total phenolic content was 6.26 ± 0.01 mgGAE/g and 26.34 ± 2.87% DPPH inhibition. Last, the mucilage powder product was mixed with beverages: water, orange juice, and tea by 1:2 ratio of the powder to the liquid. The results suggested that B. rubra mucilage powder increased beverage viscosity in Nectar-like (51–350 cP). The total phenolic contents in drinking water, orange juice, and tea were 2.02 ± 0.10, 2.72 ± 0.08, and 2.76 ± 0.10 mgGAE/ml and antioxidant scavenging activity were 45.18 ± 0.85, 43.57 ± 1.52, and 46.19 ± 0.92%DPPH, respectively. Novelty impact statement With the growth in the aging population, Basella rubra mucilage powder could be offered as an antioxidant alternative to the elderly with dysphagia, who require viscosity. The spray dry condition could be reduced the mucilage melting problem in processing.