Utilization of chia (Salvia hispanica L.) seed mucilage as a stabilizer in preparation of traditional salep drink

In this study, dry matter, protein, pH, titration acidity, color, water activity, phase separation, zeta potential values, as well as rheological, and sensory properties of traditional salep drinks prepared by the substitution of salep powder by mucilage, which had been produced by controlled extraction from and lyophilization of chia seeds, at several ratios (10, 20, 30, and 40%) were determined. Substitution of salep powder by chia seed mucilage powder did not influenced the dry matter and protein contents of salep drinks besides their pH and acidity (%) values (p>0.05). The use of chia seed mucilage in the preparation of salep drinks decreased the L* and a* color values of drinks and increased their b* values; however, the color difference (∆E*) values of drinks between 0.68 and 2.16 showed that the incorporation of mucilage powder into salep drinks could be hardly distinguished by consumers from control drinks in terms of their color. Results indicated that an increase of chia seed mucilage contents in salep drinks also increased the apparent viscosity of drinks (p<0.05). The apparent viscosity of control samples was 118.35 mPa.s at 40°C, and this value increased to 144.95 mPa.s in drinks containing 30% substitution of salep powder by mucilage powder. Similar results were also observed at 50 and 60°C. Control drinks had a serum separation of 72.50%, which decreased to 3% in the salep beverage substituted with 10% mucilage powder, and it was completely stopped in beverages with higher substitution ratios (p<0.05). Utilization of chia seed mucilage in the preparation of salep drinks did not cause any significant difference in their zeta potential and water activity values (p>0.05). The substitution of salep powder by chia seed mucilage powder up to 30% did not influence the sensory properties of drinks adversely (p>0.05). As a result, the substitution of salep powder by chia seed mucilage powder up to 30% was highly recommended in the preparation of traditional salep drinks. The substitution of salep powder, a flavoring agent and stabilizer, by chia seed mucilage powder could be a potential alternative in the preparation of traditional salep drinks, and this could contribute towards the protection of orchid plants, the source of salep, and reduce production costs for salep drinks.