Using Basil Seed Mucilage as an Egg Substitute in Mungbean-Taro Custard Spread

Abstract

The purpose of this research is to study the ratio of basil seed mucilage, which is used as an egg substitute. The physical qualities, sensory evolution, and nutritional value of mungbean-taro custard spread were investigated. The standard formulas were selected from three formulas of mungbean-taro custard spread under a randomized complete block design (RCBD) to develop custard spreads supplemented with basil seed mucilage as a replacement for chicken eggs. The sensory results using the 9-point hedonic scale method showed that formula No. 3 had the highest acceptance scores in terms of appearance, color, odor, taste, viscosity, and overall preference. The mucilage of basil seeds was then added to replace chicken eggs at 3 different levels: 50, 75, and 100% (of the total egg content). The third recipe has been accepted as the standard recipe because it has the best physical and texture qualities. The basil seed mucilage is introduced as an egg substitute in 3 different quantities: 50, 75, and 100% of the total egg usage. The quantity of basil seed mucilage at 100% was selected, with the highest scores in appearance, color, odor, taste, and texture being 8.10, 8.23, 8.00, and 8.18, respectively. This spread sample was stored in tubes and kept at 2–3 degrees Celsius for 10 days, resulting in a smooth texture and natural color. According to nutrition analysis, the product contains 246.5 kilocalories, 2.44 grams of protein, 7.61 grams of fat, 44.06 grams of carbohydrate, and 3.25 grams of fiber.