The purpose of this study is to extract psyllium mucilage and evaluate its antioxidant compounds (in the best extraction condition) and its application in a chocolate drink.
First, the extraction by ultrasonic bath was evaluated, followed by water bath extraction, and as there was no difference between the methods, a water bath experimental design was carried out to evaluate the best extraction conditions for psyllium mucilage, having response variables, yield and emulsion stability. A chocolate drink with psyllium mucilage was produced and evaluated in the best extraction condition to compare with xanthan gum.
The best extraction conditions for psyllium mucilage were 60°C for 2 h and 1:80 ratio (seed:water). It can be verified that psyllium is rich in antioxidant compounds (0.71 mg GAE/g and 6.67 Mmol ET/g by 2,2′-azinobis (3-ethylbenzthiazoline sulfonic acid-6), and 9.65 Mmol ET/g for ferric reducing antioxidant power), which can greatly contribute to its application in food products. The use of mucilage in chocolate drink is feasible, as among its several attributes there was no significant difference between samples, highlighting texture attributes in which mucilage samples did not differ from the control containing xanthan gum (being the grades approximated 6.84).
Psyllium presented several antioxidant compounds that are very desirable in food products. In the chocolate drink, psyllium mucilage showed potential use as a thickener, so it is important for further studies to improve the product’s development, but it is currently feasible to be produced in an industrial scale.
The authors acknowledge the financial support from CAPES scholarship, Fundação Araucária and CNPQ. The authors are grateful for the support provided by the Central Research Support Complex (COMCAP-UEM).
Souza, G., Siqueira dos Santos, S., Bergamasco, R., Antigo, J. and Madrona, G. (2020), "Antioxidant activity, extraction and application of psyllium mucilage in chocolate drink", Nutrition & Food Science , Vol. ahead-of-print No. ahead-of-print. https://doi.org/10.1108/NFS-07-2019-0211Download as .RIS
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