Development and Enrichment of a Mango‐Based Beverage Using Basil Seed Gum as a Functional Hydrocolloid

The study aims to enrich a mango‐based beverage by incorporating basil seed gum (BSG), leveraging its strong antioxidant and nutritional properties. Mango pulp and basil seed were analyzed, with BSG extracted and added to beverages at 0%–0.3% concentrations. Samples underwent sensory and chemical evaluation, with results statistically analyzed for significance. The mango beverage with 0.1% BSG had the highest sensory scores and improved chemical and antioxidant profiles. Specifically, Sample B (0.1% BSG) showed higher antioxidant activity %RSA (49.16%), total phenolic content (TPC) (568.892 μ g GAE/mL), total flavonoid content (TFC) (86.790 μ g GAE/mL), ascorbic acid (6.537 mg/100 g), and greater sedimentation stability (indicating the hydrocolloid impact of BSG) compared to the control sample (A). In conclusion, incorporating 0.1% BSG significantly improved the beverage’s sensory and nutritional qualities, underscoring its promise as a natural functional ingredient and supporting the consumerization of basil seed beverages as nutritionally enriched, stable functional drinks.