Evaluation effect of Gum Tragacanth and Carboxymethyl cellulose on stability of beverage containing basil seed

Juices are kinds of popular beverages in world but are poor in term of fiber content. Generation of food products which contains relatively high amount of dietary fiber, due to its healthy properties, remains a challenge because of negative effects of dietary fiber on appearance and stability of these products. In this study, stability of fruit based beverages containing different percent of basil seeds, as a dietary fiber source, was evaluated. Gum Tragacanth (GT) and Carboxymethyl cellulose (CMC) was used for stabilized seeds. Then change in stability of beverages during time was evaluated by measuring of zeta potential, rheological properties, height percent of seeds and color changes. Results showed that GT was more effective than CMC for preventing sedimentation of seeds, although zeta potential of CMC was higher and consistency index of both hydrocolloid was similar. However existence of GT in samples caused to darkening of the color samples but CMC had not effect on color.