The effect of pectin and aloe vera gel powder on stabilization and physicochemical and microbial properties of flixweed (Descurainiasophia) syrup

Flixweed With scientific name of (Descurainia Sophia)is a one year old or two years oldplant from Brassisaceae. It’sseeds are very tiny, almost orange or brownish and oval-shaped. The purpose of this study was to investigated the effect of aloevera gel powder (0, 0.05, 0.1, 0.15, 0.2%) and pectin gum(0, 0.3, 0.5%) on physicochemical and microbial properties of flixweed syrup. Therefore, somerheological properties,stability and sensory characteristicand color parameters were evaluated. Results of fitting shear stress- shear rate data with two rheological models, power law and Herschel-Bulkley, showed that the Herschel-Bulkley model was found to be more suitable to predict the flow characteristics of thesyrupsamples. All the samples had pseudoeplastic behavior and addition of pectin gum and aloevera gel powder increased the consistency coefficient(p<0.05). The samples containing 0.5% pectin, 0.2% aloe verawere stable and the color of them wasbetter than control sample after production(p>0.05). The highest taste score and total acceptance was for the sample containing 0.5% pectin gum.The most flavor score and total acceptancewererelated to a sample contained 0.5% pectin gum.