Karakterisasi Serat Pangan, Kapasitas Pengikatan Air dan Kemampuan Emulsifikasi Biji Selasih dan Chia
Selasih (Ocimum basilicum) and chia seed (Salvia hispanica L.) are plant-based sources that have a unique characteristic of being able to form a gel when hydrated because they have a poly-saccharide layer that can bind water. The purpose of this study was to characterize selasih seed, Indo-nesian indigenous basil seed, compared to chia seeds which have been widely studied. The characteri-zation leads to functional properties for health and their potential to be applied to food products including crude fiber content, water holding capacity (WHC), and emulsification ability. The value of total dietary fiber which was quite high in both seeds (48.78 to 54.07%) had potential as a source of healthy dietary fiber. The selasih seed has water holding capacity and emulsion capacity that not significantly different from chia seed. The emulsification ability of selasih seeds and chia seeds needs proving by being applied to processed food products such as bakery products and processed meat products (sausages).
Akbari I, Ghoreishi SM, Habibi N. 2015. Supercritical CO2 generation of nanometric structure from Ocimum basilicum mucilage prepared for pharmaceutical applications. APPS PharmSciTech 16: 428-434. DOI: 10.1208/s12249-014-0212-x.
[AOAC] Association of Official Analytical Chemists. 2005. Official Methods of Analysis. Maryland (USA): AOAC International.
Bravo HC, Céspedes NV, Zura-Bravo L, Muñoz LA. 2021. Basil seeds as a novel food, source of nutrients and functional ingredients with beneficial properties: A review. Foods 10(7): 1–18. DOI: 10.3390/foods10071467.
Calvo-Lerma J, Paz-Yépez C, Asensio-Grau A, Heredia A, Andrés A. 2020. Impact of processing and intestinal conditions on in vitro digestion of chia (Salvia hispanica) seeds and derivatives. Foods 9(3): 1–13. DOI: 10.3390/foods9030290.
Coorey R, Tjoe A, Jayasena V. 2014. Gelling properties of chia seed and flour. J Food Sci 79(5): 859-866. DOI: 10.1111/1750-3841.12444.
Depree JA, Savage GP. 2001. Physical and flavour stability of mayonnaise. Trends Food Sci Technol 12(5-6): 157-163. DOI: 10.1016/S0924-2244(01)00 079-6.
Fekri N, Khayami M, Heideri R, Jamee R. 2008. Chemical analysis of flaxseed, sweet basil, dragon head and quince seed mucilages. Res J Biological Sciences 3(2): 166-170.
Future Market Insights. 2017. Chia seed market. www. futuremarketinsights.com/reports/chia-seed-market.
Garti N, Leser ME. Emulsification properties of hydrocolloids. Polym Adv Technol 12(1-2): 123-135.
Grancieri M, Martino HSD, de Mejia EG. 2019. Chia seed (Salvia hispanica L.) as a source of proteins and bioactive peptides with health benefits: A review. Compr Rev Food Sci Food Saf 18(2): 480–499. DOI: 10.1111/1541-4337.12423.
Hajmohammadi A, Pirouzifard M, Shahedi M, Alizadeh M. 2016. Enrichment of a fruit-based beverage in dietary fiber using basil seed: Effect of carboxymethyl cellulose and gum tragacanth on stability. LWT-Food Sci Technol 74(2016): 84-91. DOI: 10.1016/j.lwt.2016.07.033.
Hosseini-Parvar SH, Matia-Merino L, Goh KKT, Razavi SMA, Mortazavi SA. 2010. Steady shear ow behaviour of gum extracted from basil seed (Ocimum basilicum L.): Effect of concentration and temperature. J Food Eng 101(3): 236-243. DOI: 10.1016/j. jfoodeng.2010.06.025.
Ixtaina VY, Martínez ML, Spotorno V, Mateo CM, Maestri DM, Diehl BWK, Nolasco SM,
Tomás MC. 2011. Characterization of chia seed oils obtained by pressing and solvent extraction. J Food Compost Anal 24(2): 166-174. DOI: 10.1016/j.jfca.2010.08. 006.
Julio LM, Ixtaina VY, Fernandez M, Sanchez RST, Nolasco SM, Tomas MC. 2016. Development and characterization of functional o/w emulsions with chia seed (Salvia hispanica L.) by-products. Journal of food science and technology 53(8): 3206 – 3214.
Kulczyński B, Kobus-Cisowska J, Taczanowski M, Kmiecik D, Gramza-Michalowska A. 2019. The chemical composition and nutritional value of chia seeds–current state of knowledge. Nutrients 11(6): 1-16. DOI: 10.3390/nu11061242.
Munir M, Qayyum A, Raza S, Siddiqui NR, Mumtaz A, Safdar N, Shible S, Afzal S, Bashir S. 2017. Nutritional assessment of basil seed and its utilization in development of value added beverage. Pakistan J Agric Res 30(3): 266-271. DOI: 10.17582/journal.pjar/2017.30.3.266.271.
Naji-Tabasi S, Razavi SMA. 2017. Functional properties and applications of basil seed gum: An overview. Food Hydrocoll 73(2017): 313-325. DOI: 10.1016/j.foodhyd.2017.07.007.
Romankiewicz D, Hassoon WH, Cacak-Pietrzak G, Sobczyk M, Wirkowska-Wojdyła M, Ceglińska A, Dziki D. 2017. The effect of chia seeds (Salvia hispanica L.) addition on quality and nutritional value of wheat bread. J Food Qual 2017: 1-7. DOI: 10.1155/2017/7352631.
Safari A, Kusnandar F, Syamsir E. 2016. Biji chia: Karakteristik gum dan potensi kesehatannya. Pangan 25(2): 131-146.
Segura-Campos MR, Ciau-Solís N, Rosado-Rubio G, Chel-Guerrero L, Betancur-Ancona D. 2014. Chemical and functional properties of chia seed (Salvia hispanica L.) gum. Int J Food Sci 2014: 1–5. DOI: 10.1155/2014/241053.
Sharma SK, Bansal S, Mangal M, Dixit AK, Gupta RK, Mangal AK. 2016. Utilization of food processing by-products as dietary, functional, and novel fiber: A review. Crit Rev Food Sci Nutr 56(10): 1647-1661. DOI: 10.1080/10408398.2013.794327.
Sharoba AM, Farrag MA, Abd El-Salam AM. 2013. Utilization of some fruits and vegetables waste as a source of dietary fiber and its effect on the cake making and its quality attributes. J Agroalimentary Proc Technol 19(4): 429-444.
Tounkara F, Sodio B, Amza T, Le G-W, Shi Y-H. 2013. Antioxidant effect and water-holding capacity of roselle (Hibiscus sabdariffa). Adv J Food Sci Technol 5(6): 752-757. DOI: 10.19026/ajfst.5.3159.
Vazquez-Ovando A, Rosado-Rubio G, Chel-Guerrero L, Betancur-Ancona D. 2009. Physicochemical properties of a fibrous fraction from chia (Salvia hispanica L.). LWT-Food Sci Technol 42(1): 168-173. DOI: 10.1016/j.lwt.2008.05.012.
Yedida HV, Bitra VSP, Burla SVS, Gudala V, Kondeti S, Vuppula RK, Jaddu S. 2020. Hydration behavior of chia seed and spray drying of chia mucilage. J Food Process Preserv 44(6): 1-6. DOI: 10.1111/jfpp. 14456.
Yi T, Wang K, Zhuang Z, Pan S, Huang X. 2014. Comparative analysis of dietary fibre extract isolated from citrus juice by-products using water extraction, fermentation and enzymatic treatment methods. Adv J Food Sci Technol 6(9): 1058-1066. DOI: 10.19026/ajfst.6.160.
Zhou D. 2012. Seed Germination Performance and Mucilage Production of Sweet Basil (Ocimum basilicum L.). [Thesis]. Virginia (US): Virginia Polytechnic Institute and State University.