Optimization of the formulation of Sekanjabin traditional functional drink containing basil seed
2021
Mahmoud Rezazadeh Bari | Tohid Jahangoshayesh | Mohammad Alizadeh | Saber Amiri
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.
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