Impact of native and commercial hydrocolloids on the suspension stability and rheological properties of basil seed-based beverages
Zahra Khoshdouni Farahani, Bahram Hassani, Mohammad Ali Mousavi, Abdorreza Mohammadi Nafchi
Abstract
• The basil seed beverages were stabilized by different formulations of alginate, Persian gum and gellan complex . • Increasing alginate and Persian gum in basil seed beverage resulted in the highest viscosity. • The formulation includes 0.35% alginate, 4% Persian gum and 0.05% Gellan gum depicted best suspension until 12 th day of storage. The stability and suspension of basil seed-based beverages are critical factors influencing consumer acceptance and product quality. This study examined the combined effects of native Persian gum with commercial hydrocolloids like sodium alginate and gellan gum on the physicochemical, rheological, and sensory properties of basil seed drinks. Four formulations were developed with varying concentrations of sodium alginate (0.2% and 0.35%) and Persian gum (2% and 4%), while keeping gellan gum constant at 0.05%. Key parameters including Brix, pH, acidity, suspension stability, viscosity, and sensory attributes were systematically evaluated. Results showed that samples with higher alginate and Persian gum concentrations, particularly Sample D (0.35% alginate, 0.05% gellan gum, 4% Persian gum), exhibited superior suspension stability and increased viscosity (285 cP at 10 rpm). Sample D also achieved the highest sensory acceptance score (4.2). These findings highlight that the strategic use of indigenous Persian gum in combination with commercial hydrocolloids can effectively enhance the quality and marketability of basil seed beverages, while offering potential economic benefits through reduced reliance on imported stabilizers.