Effect of Basil seed mucilage (Ocimum basilicum L.) on the physicochemical and sensory characteristics of low fat yogurt

In this study effect of basil seed mucilage at three concentration levels (0, 0.1, 0.15 and 0.2%) on the physicochemical, sensory and rheological properties of low fat yoghurt during 15 day of storage was investigated. The results of this research showed addition of mucilage had no effect on acidity of samples. In term of synersis, all concentration levels of basil seed mucilage, decreased synersis. The highest lightness was observed in negative control and increasing mucilage concentration decreased lightness of samples. By addition of seed mucilage viscosity decreased as sample containing 0.2% basil seed mucilage had the lowest viscosity. Firmness of samples decreased when seed mucilage concentration increased but there was no significant difference between concentration of 0.15 and 0.2%. The highest and lowest adhesiveness observed in sample containing 0.15% mucilage and positive control sample, respectively. The results of this study showed that basil seed mucilage could be used to improvement of physicochemical characteristics of low fat yoghurt.