Showing 27 results for Basil
Zienab Saedi, Shahin Gavanji, Hasan Mohabatkar,
Volume 8, Issue 1 (4-2017)
Abstract
Abstract
Aims: Basillus anthrasis is the causative agent of anthrax that can form the highly resilient spore. Because of this attribute, it is suitable to use as biological weapon and considered as a dangerous biological bioterrorism agent. The aim of this study is to predict an inhibitor of anthrax toxin receptor on human cells by using bioinformatics tools.
Methods: The interaction between anthrax toxin receptor and 57 herbal compounds were studied by using Swissdock webserver. Then the amino acids involved in the strong interactions, were obtained by UCSF Chimera software.
Results: According to the results of this study, among the investigated compounds, 10 compounds include: Asarone, Bisabolol, Chlorogenic acid, Geraniol, Harmine, Harmaline, Sulforaphane, Fluphenazine, L-catechin and D-catechin are capable of inhibiting anthrax toxin receptor. That sulforaphane is probably the most effective inhibitor.
Conclusion: Results derived from processed analyses offer laboratory researches based on these compounds to produce an effective drug against anthrax toxin.
Z. Aghaali, R. Darvishzadeh, M. Aghaei,
Volume 9, Issue 1 (1-2018)
Abstract
Aims: The aim of the present study was to map the morphological traits in Iranian Basil accessions (Oscillum Oscillos) by Inter Simple Sequence Repeats (ISSRs) markers.
Materials & Methods: In this experimental study, 50 Iranian basil accessions from different geographical regions were used and the experiment was based on a completely randomized design. Extracting DNA and PCR was performed with 12 ISSR primers for Basil accessions. Components of variance, general heritability, and genetic and phenotypic variation coefficients were calculated by formula. Bayesian method, linear mixed model as well as Minitab 17, DARwin 5, Structure 2.3.3, Tassel 3, and SPSS 20 software were used. Findings: There was a positive correlation between the majority of traits for basil accessions. The highest coefficient of genetic variation was observed in stem diameter and internode length and the lowest was observed in flower number. Heritability varied between 3.63% and 94.24%. Foutrteen loci with 7 traits were recognized. The range of phenotypic changes varied from 3% to 29%. The highest number of locus was obtained for stem diameter traits and the lowest was obtained for lateral branch number. Six loci were specifically associated with only one trait and other loci were common in traits. The phenotypic variation varied between 17% and 29%.
Conclusion: Traits have a wide variety in Basil accessions and there is a positive correlation between the majority of them. The heritability of the traits varies from 3.63% to 94.24% and the range of the phenotypic changes varies from 3% to 29%. The highest number is for stem diameter traits and lowest is for lateral branch number. Six loci are specifically associated with only one trait and other loci are common in traits. The phenotypic variation varies between 29% ‐17%.
Volume 9, Issue 1 (3-2023)
Abstract
The survey was carried out in some citrus orchards in the area of Bernalda, in the region of Basilicata, south Italy. Aphids and their natural enemies were monthly sampled from citrus tree canopies and spontaneous plants in four citrus orchards differently managed (organic and conventional with and without herb layer). Four weed species (Rumex crispus, Sonchus oleraceus, Euphorbia peplus and Vicia sp.) were reported as hosts of four non-pest aphids of citrus, which were Myzus persciae, Acyrthosiphon pisum, Hyperomyzus lactucae and Aphis rumicis, serving as preys for natural enemies including coccinellids (Coleoptera, Coccinellidae), lacewings (Neuroptera, Chrysopidae), hoverflies (Diptera, Syrphidae) and various parasitoid species (Hymenoptera, Braconidae) that were recorded on citrus canopies. Statistical analysis of collected data showed a positive correlation between weed management systems and wild plants hosting aphidophagous communities. Furthermore, organic weeding approaches had a positive effect on aphidophagous richness and abundance, whereas the conventional weeding method could cause scarcity of aphid natural enemies, but interactions among strata (entomofaunal diversity on citrus tree canopies & wild plant cover) are still unclear. Overall, this work is a further step towards the investigation of the interaction between plants, crops and arthropods in citrus orchards in the Mediterranean basin to make weed management strategy a key for aphid management in crops.
Volume 14, Issue 6 (11-2012)
Abstract
This study was conducted to determine a relationship between energy input and yield in greenhouse basil production in Esfahan Province, Iran. Data were collected from 26 greenhouse basil producers through a face-to-face questionnaire. The data collected belonged to the production period of 2009–2010 with the following results obtained. A total energy input of 236,057 MJ ha-1 was estimated to be required for basil production. The share of electricity (75.68% of the total energy input) was the highest form of energy required. The expense was followed by plastic cover (9.69%) and chemical fertilizer spending (7.28%), respectively. The energy ratio, productivity, specific, and net energies were found out as 0.25, 0.11 kg MJ-1, 9 MJ kg-1 and -177377 MJ ha-1, respectively. A determination of the efficient allocation of energy resources was modeled through Cobb–Douglas production function. The results of econometric model estimation revealed that the impact of energies spent in the form of human labour and plastic coverings on yield was significantly positive at 1% level. Sensitivity analysis of the energy inputs revealed that the marginal physical productivity (MPP) value related to human labour was estimated as the highest.
Volume 15, Issue 84 (2-2019)
Abstract
In this study the herdel effects of heating time, basil seed mucilage and Sodium Nitrite during preservating time on qualitative characteristics of 40% sausage by RSM method were investigated in order to decrease using nitrite at sausage. At first section the effect of different herdels on qualitative characteristics of sausage including residual nitrite, color and the number of Clostridium Perfringens and texure were investigated. In the second part, the optimization and the validity of developed model were performed. The results indicated that by increasing nitrite, the residual nitrite amount increased and by increasing of preservation time the nitrite amount was decreased. Overall changes are influenced by nitrite amount, basil seed mucilage, and heating time. Chlorostidium number was influenced by nitrite square and preservation time, so that the lowest Clostridium Perfringens amount was acquired at the highest nitrite concentration. Also only effective parameter on the sausage texture was basil seed mucilage. By increasing of mucilage content hardness of sausage was decreased by optimization the amounts of 95.38 ppm nitrite, 0.76% basil seed mucilage, the heating time of 112.15 minute at the preservation time of (24 days) were selected- which this formula lead to decrease at about 30ppm of the added nitrite- based on Iran national standard. The theoretical and the experimental results were in great agreement so RSM could be used for modeling and optimization of such processes.
Volume 16, Issue 4 (6-2016)
Abstract
Vertebrobasilar system stenosis is one of the risk factor for deaths caused by stroke, the risk of stenosis in these arteries are highly depend on the people’s age. In the present study, atherosclerosis susceptible sites in vertebrobasilar system at different ages 20, 50 and 70 have been investigated. Numerical method (Fluent software) is employed to solve the equations. Blood flow is simulated in these arteries to investigate probable risky sites (prone to stenosis). To find these locations, critical values of the averaged wall shear stress (AWSS) and oscillatory shear index (OSI) have been studied. By considering the AWSS and OSI criteria in 20 years old person it becomes clear that the risk of stenosis is not considerable at this age, somehow ageing increases OSI figures in the right vertebral artery and in its junction reaching to the critical values, besides at this age, the area of the sites with lower amount of AWSS are stretched significantly. At the age of 70, risky sites are expanded toward right vertebral artery. Furthermore the risk of stenosis in all determined risky sites of age 50 increased at the age of 70.
Volume 16, Issue 11 (1-2017)
Abstract
Injection drug micro particles into arteries is one of the stenosis treatments. Micro particles scattered in blood flow collide with plaques, drug is absorbed to treat stenosis. Since the collision of drug particles with artery wall depends on blood flow pattern, the efficiency of this method relies on guiding drug particles to stenosed site, otherwise the patient must take much higher drug dosage which has various side effects. Applying magnetic field and guiding drug particles to the target area extensively increases efficiency of the treatment and cuts side effects. In the present study, efficiency of using drug particles in vertebrobasilar system to treat atherosclerosis with and without applying magnetic field has been investigated. Ansys-Fluent commercial software has been used for numerical simulation. Results indicate applying magnetic field plays an important role in drug particles circulation as drug captivation surges almost 16 times. Injecting location and the particle diameters also have been examined and found to be important in the treatment effectiveness.
Volume 16, Issue 88 (6-2019)
Abstract
sheep meat has a high potential for degradation due to high protein, fat and moisture. In this study, the antioxidant and antimicrobial effects of kiwi peel extract in two types of common and nano coatings based on basil seed gum, perfoliatum seed gum and their composition in increasing shelf life of sheep meat were investigated. Hydroalcoholic extracts of kiwi peel were obtained using ultrasound assisted technique the total phenolic content and total flavonoid being 342.0 ± 3.12 mg GA/g E and 6.39 ± 1.02 mg QE /g E respectively. Different concentrations of kiwi peel extract (500, 1000, 1500, 2000 and 2500 ppm) showed high antioxidant activities due to phenolic and flavonoid compounds in both DPPH free radical scavenging and beta carotene: linoleic acid bleaching assay. The minimum inhibitory concentration and the minimum bactericidal concentration of the extract for Staphylococcus aureus, Pseudomonas aerogenes and Escherichia coli were determined that 2000 ppm of extract used in coating. The particle size of the nano-coatings was in the range of 81.53 to 176.15 nm, and the zeta potential of all nano-coatings was negative. Meat samples were kept at 4 ° C for 25 days and peroxide value, thiobarbituric acid value and total count of bacteria were performed at 5-day intervals, indicating that the chemical and microbial growth rates in control sample were higher than coated samples. The use of nanotechnology in reducing the size of coating resulted in improved antioxidant and antimicrobial properties. According to the results of this study, the composite nano-coating of basil seed gum: alyssum seed gum containing kiwi extract of 2000 ppm can be used in meat packaging industries.
Volume 16, Issue 89 (7-2019)
Abstract
Doogh is one of the most used fermented dairy drinks in Iran, whose durability and taste in the food industry is very important. The aim of this study was to investigate the antimicrobial effect of hydroalcoholic extract of salvia (Salvia officinalis), basil (Ocimum basilicum) and cinnamon on the durability of dough at ambient temperature.
Hydroalcoholic extracts of salvia, basil and cinnamon were extracted by maceration method. The antimicrobial effects of the extract of these three plants were determined by microdilution on yeast of Saccharomyces cerevisiae by determining minimum microbial inhibitory concentration (MIC) and minimum bactericidal concentration (MBC), and then pH, acidity and antimicrobial effects of them in dough at ambient temperature over four weeks Checked out.
Based on the results of this study, the minimum inhibitory concentration of these extracts was between 6.25 and 12.5 mg/ml. Among studied extracts, salvia (Salvia officinalis), with a concentration of 0.62 mg/ml significantly decreased the yeast population of Saccharomyces cerevisiae in dough during four weeks (p<0.05). But basil (Ocimum basilicum) extract has only control effect and cinnamon extract has no antimicrobial effect.
Hydroalcoholic extract of salvia (Salvia officinalis), basil (Ocimum basilicum) and cinnamon can be used as an antifungal and antimicrobial agent as a natural preservative in dough and has an important role in consumer health.
Volume 16, Issue 90 (8-2019)
Abstract
In this study, the antimicrobial effect of Ocimum basilicum essential oil with different qualitative and quantitative methods (disc diffusion, minimum inhibitory concentration and minimum bactericidal concentration) as well as the effects of its interaction with tetracycline and chloramphenicol antibiotics on Listeria innocua, Staphylococcus aureus, Bacillus cereus, Pseudomonas aeruginosa and Escherichia coli were evaluated. The chemical compounds, antioxidant activity and total phenolic content of Ocimum basilicum essential oil were measured. The results showed that Ocimum basilicum essential oil contained 31 compounds. Estragole was the major constituent of the essential oil with a percentage of 30.75. The antioxidant activity of Ocimum basilicum essential oil was 70% based on free radical scavenging capacity (DPPH). The total phenolic content of the essential oil was 29.05±0.50 mg GAE/g. The most sensitive and the most resistant bacteria with diameter inhibition zone 21.95 mm and 10.00 mm were Bacillus cereus and Escherichia coli respectively. The effects of interaction of Ocimum basilicum essential oil with tetracycline and chloramphenicol antibiotics on gram negative bacteria showed synergistic status. The minimum inhibitory concentration of the essential oil was equal to 12.5, 6.25, 6.25, 200 and 200 mg/ml for Listeria innocua, Staphylococcus aureus, Bacillus cereus, Pseudomonas aeruginosa and Escherichia coli respectively. The minimum bactericidal concentration of Ocimum basilicum essential oil was equal to 50, 12. 5, 12.5, 400 and 400 mg/ml for bacteria respectively.
Volume 16, Issue 91 (9-2019)
Abstract
The objective of this study was to extract the essential oil of purple basil leaf, to identify its compounds and to investigate its antimicrobial effects on some food-borne pathogenic bacteria through different qualitative and quantitative methods, and eventually, to compare it with some antibiotics including vancomycin and gentamycin in vitro. The essential oil components were identified with GC/MS. The antimicrobial effect of basil essential oil was measured through well diffusion agar (WDA), and finally, the minimum inhibitory concentration (MIC) of the essential oil was determined using microdilution broth and triphenyl tetrazolium chloride. The results revealed that 28 identified compounds constituted 99.28% of the whole essential oil compounds. p-Allylanisole (51.64%) was the most abundant component of the essential oil. In addition, other main components such as n-Tricosane (24.83%) and Linalool (14.81%). In the wall in agar method, the mean free zone diameter was equal to 15.9 mm in the case of Gram-positive bacteria and 11.15 mm in the case of Gram-negative ones. The minimum MIC of purple basil essential oil ranged from 4.6 to 36.8 mg/ml in the case of pathogenic bacteria. Moreover, its minimum bactericidal concentration varied from 4.6 to 73.6. in conclusion, it can be said that purple basil essential oil was effective on Gram-positive bacteria at lower concentrations and could inhibit their growth.
Volume 17, Issue 4 (7-2015)
Abstract
The aim of this study was evaluation of phytochemical components, antioxidant activity, and antibacterial effects of basil (Ocimum basilicum L.) essential oil (BEO) in vitro. The lipid oxidation of the meat and antibacterial effects of BEO were also evaluated in beef burger product. In this empirical study, essential oil of the basil was isolated by hydrodistillation. Then, BEO was analyzed by gas chromatography-flame ionization detector (GC-FID) and gas chromatography/mass spectrometry (GC-MS). The effect of different concentrations of BEO (0.00, 0.062, 0.125, and 0.25%) at 4±1ºC temperature and storage time of up to 12 days was evaluated on lipid oxidation, anti Staphylococcus aureus activity, and organoleptic effects in beef burger. The main compounds in BEO were methyl chavicol (85.19%), 1,8 cineol (3.96%), trans-alpha bergamotene (1.18%) and linalool (1.03%). In the storage temperature (4±1ºC), the BEO decreased the growth rate of S. aureus in beef burger (P< 0.05). Also, overall acceptance rate in the beef burger containing 0.125% BEO created a better sense in the product (P< 0.05). No significant differences were observed after adding different concentrations of essential oil to decrease lipid oxidation in raw beef burger (P> 0.05). Therefore, this essential oil might be used as antibacterial agent and flavor enhancer in meat products such as beef burger.
Volume 17, Issue 99 (4-2020)
Abstract
Background and Objectives:
Due to the bioactive components, the use of bioactive compound improves the qualitative properties of foods. The aim of this study was to evaluate the effect of Ocimum basilicum and Urtica dioica extract on the physico-chemical and sensory properties of sausage.
Materials and Methods:
U. dioica extract at 0, 0/1, 0/2 and 0/3 % and O. basilicum extract at 0, 0.3, 0.4 and 0.5% individually and in the ratios of 0.15-0.20 and 0.25 - 0.35 % of U. dioica – O. basilicum extract added to sausage formulation and the experiments were carried out on treatments.
Results:
control sample (whithout any extract) had the highest pH value, fat, and moisture content and had the significant difference (p<0.05) in comparsion with other treatments. The treatments containing 0.1 % U. dioica extract, had the lowest pH value and moisture and highest protein content. The lowest fat and the highest ash content related to 0.3 % U. dioica extract. Regarding free radical scavenging activity, the U. dioica extract had more antioxidant activity individually and in comparison to O. basilicum extract and the compound extracts. Among the treatments, the treatment containing 0.1 % U. dioica extract showed the highest scores of taste and color.Treatments containing 0.3% U.dioica extract and the mixture of U.dioica - to O. basilicum extract (0/25-0/35%) represented the highest score of appearance and texture respectively. In terms of overall acceptance, after the control sample, the treatment containing 0.2 % U.dioica extract had the highest score.
Conclusion:
The Urtica dioica extract showed the better results compared to Ocimum basilicum extract separately or combination of two extracts.
Volume 17, Issue 106 (11-2020)
Abstract
Abstract
Ovarian cancer is one of the deadliest cancers in women causing abnormal cancerous cells that can spread and metastasize to other parts of the body. Secondary metabolites are highly variable in terms of structural and chemical properties and they are very important for plants survival. In this study, the extracts of two plants using three different solvents (water, ethanol 80% and methanol 80%) and water bath extraction method were obtained. phenolic compounds of extracts were determined by Folin Sioculto method. DPPH (2, 2-Diphenyl-1-picrylhydrazyl) and FRAP (Ferric reducing ability of plasma) methods were performed for determination of antioxidant properties. The amount of phenolic compounds in two plants was higher in 80% methanol solvent and the most antioxidant activities were observed in water solvent of extracts. Water solvent had the highest antioxidant activity and was selected to investigate the anti-cancer properties of extracts on ovarian cancer cells. Water extract of Ocimum basilicum within72 hours had the highest cytotoxic effect with an IC50 value of 1.105 ± 0.001 mg / ml. In study of antimicrobial activity by disc diffusion method, the highest antibacterial properties were only in ethanol extracts of two plants. In the measurement of MIC and MBC, ethanol and methanol extracts of Ocimum basilicum and water and ethanol extracts in Imatiens walleriana had the most inhibitory and bactericide effects.
Volume 18, Issue 112 (6-2021)
Abstract
The use of functional foods has grown rapidly in recent years. In the present study, the effect of honey (40, 45 and 50 g), apple vinegar (6, 9 and 12 ml), basil seeds (1.5, 2.25 and 3 g) and storage time (1, 16 and 31 days) on the physicochemical characteristics of the Sekanjabin were studied using response surface methodology. Total sugar content, pH, acidity, turbidity, antioxidant activity, total phenolic compounds content and total acceptance of the Sekanjabin were evaluated. The results showed that at constant concentration of basil seeds, the amount of pH decreased significantly with increasing honey content (p <0.05). In constant concentrations of honey, with increasing basil seeds, the pH increased significantly (p <0.05). with passing of storage time, acidity decreased and then increased. The turbidity first decreased and then increased by increasing the storage time, the vinegar and the basil seeds. The antioxidant activity increased and then decreased by increasing the storage time. The phenolic content decreased and increased with increasing honey content during storage time. According the results of numerical optimization, optimal conditions were obtained: 50 g of honey, 10.6 ml of apple vinegar, 2.06 g of basil egg and 8 days of storage time. In these conditions, the physicochemical properties were 1.37 g/ml acidity, 10.81% antioxidant activity, 22.18% phenolic content, 30.63 g/ml total sugar. The results of this study showed the possibility of producing Sekanjabin containing basil seeds as a functional drink.
Volume 18, Issue 113 (7-2021)
Abstract
In this study, the effect of basil and cress seed gum concentrations (0.00, 0.25, 0.50, and 1.00 % w/w) were individually investigated on the rheological, color, and textural properties of the fresh paste gel samples. The mixture of fresh fish paste and various concentrations of gum were heated at 75 °C for 30 minutes to obtain heat-induced gels. The strain test results showed that the elastic properties (storage modulus) of the gel samples at low frequency were higher than their plasticity properties (loss modulus), while they crossed over each other in the middle of the strain range. The Gchr('39')LVE, G "LVE, Υ c, and Ƭf parameters of the gel samples reduced with increasing gum concentration compared with the control sample. The obtained data by the frequency sweep test is nicely fitted by the Power Law Model. Also, the results of the frequency test at low frequencies showed solid-like behavior for all gel samples, while at higher frequencies the loss modulus and the storage modulus increased. This behavior can be related to the weak structure of gels. The temperature sweep test showed that the values of Gchr('39') (storage modulus) and G" (Loss modulus) for the mixture of samples decreased gradually with increasing temperature, and increased with decreasing temperature. The texture profile analysis showed that the type and concentration of gum significantly (p <0.05) affected the hardness, elasticity, and cohesiveness of the samples. Results of the puncture test showed that the gel strength of the samples changed significantly with the concentration and type of gum. As the concentration of gum increased, the strength of the gel decreased and the intensity of the decrease was greater in the type of cress gum. The type and concentration of gum affected significantly the yellow and red index of the sample of fish pastes
Volume 18, Issue 115 (9-2021)
Abstract
Chocolate is one of the most widely consumed snacks in the diet. On the other hand, improving the quality of food in terms of bioactive compounds such as essential fatty acids, antioxidants and fiber has received a lot of attention in the field of functional foods in recent years. In this study, basil seeds powder, was used to produce a potentially functional chocolate. Basil seeds powder at levels of 0, 5, 7.5 and 10% (w/w) was added to chocolate formulation, and some physico-chemical and sensory properties of the chocolate samples were evaluated during 4 months of storage. The results showed that by adding and increasing the amount of basil seeds powder in chocolate samples, an increase in moisture content was observed compared to the control at different time intervals during storage. Also, with increasing the amount of basil seeds powder in chocolate formulation, peroxide value and anisidine index increased with a slower trend during the storage, so that the lowest values for these two parameters were measured in the samples containing 10% basil seeds powder, and the highest amount in the control sample. Basil seeds powder addition into chocolate formulation resulted in considerable decrease in the average texture hardness of the samples. The results of sensory evaluation also showed that the addition of powder up to 7.5% was acceptable in terms of overall acceptance by panelists. It can be stated that by incorporating basil seeds powder in chocolate formulation, a new functional food rich in antioxidant compounds and fiber can be produced and supplied to the market. But as adding high amounts of basil powder would have significant effects on sensory properties, incorporation of 7.5% is suggested.
Volume 18, Issue 118 (12-2021)
Abstract
In this study, the antioxidant and antimicrobial effect of nano coating of basil gum with black cumin essential oil (Bunium persicum) was investigated in order to increase the shelf life of rainbow trout fillets. For this purpose, black cumin essential oil was prepared using Clevenger device and the antioxidant activity of different concentrations of it (200, 400, 600, 800 and 1000 ppm) was investigated. According to the results, black cumin essential oil has high antioxidant properties, and as the concentration increased, antioxidant properties were increased too. The cumin essential oil was then nanocapsulated with a basil gum coating. The nano coating, along with the essential oil (according to the electron microscope image), had a spherical and uniform surface with a low porosity percentage. Then, in order to investigate the effect of nano-coating with essential oil on the shelf life of rainbow trout fillet during a 16-day refrigeration period, 4 treatments including control and nano-coating with different concentrations of black cumin essential oil (1, 1.5 and 2 %) produced and periodic chemical parameters (peroxide, thiobarbiotic acid and volatile nitrogen bases) and microbial (total bacterial and total psychrotrophic count) were studied. The results of chemical and microbial analysis showed that, the nano-coating along with the essential oil slowed down the increasing process of oxidation and microbial indices compared to the control treatment. Until the end of the storage period, they had the allowed chemical and microbial range. Therefore, it seems that this treatment can be used as a natural antioxidant and antimicrobial in the meat and fisheries industry.
Volume 18, Issue 118 (12-2021)
Abstract
In this study the influence of Alyssum homolocarpum seed gum (AHSG), basil seed gum (BSG) and different levels of banana peel flour (BPF) (0, 20 and 40%) on physicochemical properties of cakes containing date syrup (DS) or fig syrup (FS) was investigated. Parameters such as batter and cake pH, density, bostwick number, cake crumb and crust color, texture and sensory attributes were determined. The results revealed that increasing the banana peel flour decreased batter and cake pH, baking loss and sensory scores while increased batter and cake density, batter consistency, cake moisture, darkness and hardness. The influence of basil seed gum on moisture retention and consistency improvement was more significant than Alyssum homolocarpum seed gum. However, the cakes incorporated with Alyssum homolocarpum seed gum had lighter color and softer texture. Cakes manufactured by fig syrup had lighter color, softer texture and better organoleptic properties and fig syrup was a better replacer for sucrose in cake formulation.
Volume 18, Issue 121 (3-2022)
Abstract
According to increasing tendency to use low-fat or fat-free products, nowadays it is preferred to use low-fat milk for yogurt preparation. To compensate the role of fat in yoghurt viscosity, using the gums as water absorbent compounds could be useful in this regard. In this study, the effect of gum basil seeds on physicochemical and sensory characteristics of low-fat yogurt were evaluated. Basil seed gum in four levels (0.2, 0.15, 0.1 and 0 weight percentage) were added to low-fat yogurt and then texture profile analysis, apparent viscosity, acidity, pH and sensory evaluation on days 1, 7 and 14 was performed. According to results, acidity of the product during storage increased from 113.33 to 130.3 but pH decreased from 4.35 to 4.31. The viscosity of samples during storage climbed from 7463.3 to 8189.3 pa.s and the samples containing gum had higher viscosity than the control sample. Also the firmness and adhesiveness of yogurt containing gum rose from 89.3 g to 93.67 g in firmness and adhesiveness increased from 0/09 g.s in first day to 0.79 g.s in 14th day after production compared to control samples according to an ascending in gum percent. The syneresis fell from 7.86 g to 7.04 g. The results of evaluation showed that the gum basil seeds at level of 0.2 percent in low-fat yogurt has improved the sensory and physicochemical properties and the use of this gum at 0.2 percent in low-fat yogurt is successful.
