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How Different Liquids Affect the Texture and Feel of Basil Seed Gel
Jim Crocker
3rd July, 2024
![How Different Liquids Affect the Texture and Feel of Basil Seed Gel](https://static.naturalsciencenews.com/images/articles/4759_main.jpg)
Image Source: Natural Science News, 2024
Key Findings
- The study by the National Metal and Materials Technology Center (MTEC) explored how basil seed mucilage (BSM) behaves in different liquids for dysphagia management
- BSM thickens water the most and milk the least, with skim milk and apple juice in between
- BSM dissolved in apple juice provides the best lubrication properties compared to other media
References
Main Study
1) Effects of dispersing media on the rheological and tribological properties of basil seed mucilage-based thickened liquids.
Published 2nd July, 2024
https://doi.org/10.1111/jtxs.12852
Related Studies
2) Microgels as viscosity modifiers influence lubrication performance of continuum.
3) Mechanisms of whey protein isolate interaction with basil seed gum: Influence of pH and protein-polysaccharide ratio.
4) Influence of different salts on rheological and functional properties of basil (Ocimum bacilicum L.) seed gum.