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Title

Seed gum of basil (Ocimum basilicum L.) as a halal hydrocolloid affects technological and organoleptic properties of probiotic low-fat yogurt

Year: 1400
COI: JR_JHHHM-2-1_003
Language: EnglishView: 40
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Authors

Roxana Molaei Roudsari - Department of Food Science and Technology, Varamin Branch, Islamic Azad University, Varamin, Iran.
Anosheh Rahmani - Department of Food Science and Technology. Standard Research Institute. Karaj. Iran.
Leila Nateghi - Department of Food Science and Technology, Varamin Branch, Islamic Azad University, Varamin, Iran.
Fatemeh Zarei - Iran Food and Drug Administration, Tehran, Iran.

Abstract:

Background and objective: Ocimum basilicum, generally identified as sugary basil, is a popular culinary herb. It contains functional oils such as chavicol, linalool, and eugenol, which are usually used in food and pharmaceutical industries. The aim of this study was evaluating the effect of basil seed gum on physicochemical and sensory attributes of low-fat probiotic yogurt.Materials and methods: Effect of basil seed gum at concentrations of ۰.۱ and ۰.۲% w/w was studied in low fat probiotic yogurt during ۱, ۷, and ۱۵ days. pH, acidity, viscosity, and dry matter were analyzed in the samples and compared to control. Sensory properties were included to color, texture, mouthfeel, and flavor.Results and conclusion: After addition of basil seed gum to the yogurts, pH of the samples was slightly lower than control. By increasing the concentration of gum, viscosity and dry matter were increased during storage. Analysis of sensory evaluation showed that the samples containing gum had significant differences in texture compared to control. Sensory properties were improved by addition of gum except for color which had the best score in control. The samples containing ۰.۱% w/w gum had significantly better flavor in comparison to the samples containing ۰.۲% w/w gum in which the best mouthfeel was found. The least score of mouthfeel was related to control, although the differences were not significant. Results showed that basil seed hydrocolloid has good potential to be used as fat replacer in food formula such as yogurt.

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Paper COI Code

This Paper COI Code is JR_JHHHM-2-1_003. Also You can use the following address to link to this article. This link is permanent and is used as an article registration confirmation in the Civilica reference:

https://civilica.com/doc/1259213/

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Molaei Roudsari, Roxana and Rahmani, Anosheh and Nateghi, Leila and Zarei, Fatemeh,1400,Seed gum of basil (Ocimum basilicum L.) as a halal hydrocolloid affects technological and organoleptic properties of probiotic low-fat yogurt,https://civilica.com/doc/1259213

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Scientometrics

The specifications of the publisher center of this Paper are as follows:
Type of center: Azad University
Paper count: 1,962
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