Effect of Mulberry Syrup and Basil Seed and Tragacanth Gums on Physicochemical, Antioxidant and Sensory Characteristics of Chocolate Milk

Nowadays, people's willingness to consume healthy and high-quality food products has led food producers to use natural ingredients with good functional properties in food formulations. Mulberry syrup has lower sucrose content in comparison with sugar and contains potent phenolic and antioxidant compounds. In this research, and in producing chocolate milk, mulberry syrup replaced with sugar at the same concentration (9%); tragacanth and basil gums (0.3% and 0.5% respectively )each one alone and in combination (0.4% of each) were used as a replacement with commercial hydrocolloids. Physicochemical characteristics, phenolic compounds, free radical concentration (IC50) and sensory evaluations were investigated on the first day of production of chocolate milk. The results indicated that by replacing mulberry syrup with sugar and using tragacanth and basil gums in chocolate milk formulation, the amounts of sucrose, IC50, sediment and L* levels decreased (p≤0.05) and the phenolic compounds, viscosity, a* and b* increased significantly (p≤0.05). The results of the sensory evaluation indicated that tragacanth and basil gums in concentrations of 0.3 and 0.5% respectively did not affect all sensory characteristics of the treatments as compared to the control treatment. In comparison to control treatment, low-fat chocolate milk treatment, containing mulberry syrup and 0.5% of basil gum, showed the highest amount of phenolic compounds and the lowest rate of IC50, lower sugar content and sediment, and proper qualitative properties (odor, taste, color, texture and overall acceptance); so, this treatment was consider as superior treatment in terms of health, qualitative and desirable properties.