A Study of the optimization quantity of mucilage from hairy basil seed as substitute for egg in custard cream

Abstract

The study of Mucilage Fiber amount from Ocimum Basilicum or Hairy Basil Seed which is used instead of egg in custard cream product in order to study basic formula and production process for custard cream product which made from Mucilage Fiber of Hairy Basil Seed instead of egg. In addition, to study end life cycle of Mucilage Fiber in the custard cream. Beginning with appropriate basic formula study and production process of custard cream product, found that formula test no.3 got the number 1 ranking which got vote from most of tester. Meanwhile, the suitable amount of Mucilage Fiber from Hairy Basil Seed in the custard cream product which there’re 3 level included 10, 15 and 20 (gram) so, the resulting that almost tester vote 20 gram is best composition of Mucilage Fiber amont. Furthermore, we can get smooth and soft custard cream which found when pressing cream on the top bread. After that, comparing the basic custard cream from egg found the cream from Mucilage Fiber of Hairy Basil Seed have a total amount of protein and Ash lower than 1.58 and 1.12 respectively basic custard cream from egg and also humidity value more than 1.02 the custard cream which made from egg. The analysis of microbe found that total of microbe which not over standard can maintain 4 days in polypropylene plastic bottle (closed conditon) so, 99% of customer feedback and accept “Custard Cream from Mucilage Fiber of Hairy Basil Seed”