EFFECTS OF ISPHARZEH HYDROCOLLOIDS SEEDS (PLANTAGO OVATA L.) AND BASIL GUM (OCIMUM BASILICUM) ON PHYSICOCHEMICAL AND SENSORY PROPERTIES OF KETCHUP SAUCE

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SHAKIBA S.; KHOMEIRI M.; AHMADI Z.; AMIRI S.

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Journal: Iranian Food Science and Technology Research Journal Year:2017 | Volume:13 | Issue:2 (42) Page(s): 307-321

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Title

EFFECTS OF ISPHARZEH HYDROCOLLOIDS SEEDS (PLANTAGO OVATA L.) AND BASIL GUM (OCIMUM BASILICUM) ON PHYSICOCHEMICAL AND SENSORY PROPERTIES OF KETCHUP SAUCE

Author(s)

SHAKIBA S. | KHOMEIRI M. | AHMADI Z. | AMIRI S. | Issue Writer Certificate

Keywords

ISPHARZEH SEEDQ1

BASIL GUM. HYDROCOLLOIDQ2

SYNERESISQ2

KETCHUPQ2

Abstract

Introduction: Ispharzeh is a plant from genus Plantago whose seeds are used commercially for the production of mucilage. The plant is mainly cultivated in Iran and Middle East. Psyllium is mainly used as a dietary fiber to relieve symptoms of both constipation and mild diarrhea and occasionally as a food thickener. Research has also shown benefits in reducing cholesterol levels. Basil seed gum is a novel hydrocolloid extracted from Ocimum basilicum L. seeds. …

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APA: Copy

SHAKIBA, S., KHOMEIRI, M., AHMADI, Z., & AMIRI, S.. (2017). EFFECTS OF ISPHARZEH HYDROCOLLOIDS SEEDS (PLANTAGO OVATA L.) AND BASIL GUM (OCIMUM BASILICUM) ON PHYSICOCHEMICAL AND SENSORY PROPERTIES OF KETCHUP SAUCE. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, 13(2 (42)), 307-321. SID. https://sid.ir/paper/143575/en

Vancouver: Copy

SHAKIBA S., KHOMEIRI M., AHMADI Z., AMIRI S.. EFFECTS OF ISPHARZEH HYDROCOLLOIDS SEEDS (PLANTAGO OVATA L.) AND BASIL GUM (OCIMUM BASILICUM) ON PHYSICOCHEMICAL AND SENSORY PROPERTIES OF KETCHUP SAUCE. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL[Internet]. 2017;13(2 (42)):307-321. Available from: https://sid.ir/paper/143575/en

IEEE: Copy

S. SHAKIBA, M. KHOMEIRI, Z. AHMADI, and S. AMIRI, “EFFECTS OF ISPHARZEH HYDROCOLLOIDS SEEDS (PLANTAGO OVATA L.) AND BASIL GUM (OCIMUM BASILICUM) ON PHYSICOCHEMICAL AND SENSORY PROPERTIES OF KETCHUP SAUCE,” IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, vol. 13, no. 2 (42), pp. 307–321, 2017, [Online]. Available: https://sid.ir/paper/143575/en

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