Effects of Basil Seed Mucilage as a Multifunctional Clean-Label Stabilizer on Some Physicochemical, Microbiological and Sensory Properties in Set Yogurt

Bana Fatih Karim; Farhang Awlqadr; Mohammed Noori Saeed; Hamza Kamaran Hama; Ahmad F. Hama Sdiq; Ammar B.Altemimi; Hassan Raza; Mohammad Al Jbawi

doi:10.24017/

Authors

Bana Fatih Karim Department of Nursing college of Nursing, University of Raparin, Sulaymaniyah, Iraq. Author
Farhang Awlqadr Food Science and Quality Control, Halabja Technical College, Sulaimani Polytechnic University, Sulaymaniyah, Iraq. Author https://orcid.org/0000-0002-1737-5920
Mohammed Noori Saeed Department of Medical Laboratory Technique, Kifri Technical Institute, Garmian Polytechnic University, Sulaymaniyah, Iraq. Author
Hamza Kamaran Hama Clinical Biochemistry, college of science, University of Halabja, Sulaymaniyah, Iraq. Author
Ahmad F. Hama Sdiq Author https://orcid.org/0009-0008-7432-3722
Ammar B.Altemimi Food Sciences Department, College of Agriculture, University of Basrah, Basrah, Iraq. Author
Hassan Raza Faculty of Food Science and Nutrition, Bahauddin Zakariya University, Multan, Pakistan. Author https://orcid.org/0000-0002-0470-756X
Mohammad Al Jbawi Sugar Beet Research Department, Crop Research Administration, General Commission for Scientific Agricultural Re-search (GCSAR), Damascus, Syria. Author

DOI:

https://doi.org/10.24017/

Keywords:

Basil seed mucilage, Set yogurt, Syneresis, Water-holding capacity, Antioxidant activity, Sensory acceptance

Abstract

Set yogurt can develop whey separation and undesirable textural changes during refrigerated storage. This study evaluated basil seed mucilage (BSM) as a clean-label stabilizer in set yogurt, focusing on technological performance and sensory acceptance. Yogurts containing 0, 0.10, 0.20, 0.30, or 0.40% BSM (w/w) were produced in three independent batches and evaluated on days 1, 7, 14, and 21 of storage at 4 ± 1 °C. The mucilage showed a mean extraction yield of 15.30% and a water-holding capacity of 32.77 g/g across independent extraction batches. Physicochemical composition, syneresis, water-holding capacity, texture, antioxidant properties, microbiological quality, and sensory acceptability were determined, with sensory evaluation performed by 45 untrained panelists. BSM increased total solids, dietary fiber, water-holding capacity, firmness, and antioxidant indices while reducing moisture and syneresis. On day 21, yogurt with 0.40% BSM exhibited higher water-holding capacity (81.54% vs. 64.78%) and lower syneresis (16.31% vs. 31.13%) than the control. It also showed greater firmness (110.85 vs. 87.97 g), total phenolic-reactive content (38.58 vs. 20.80 mg gallic acid equivalents/kg yogurt), 2,2-diphenyl-1-picrylhydrazyl radical-scavenging activity (31.61% vs. 15.98%), and ferric-reducing antioxidant power (200.33 vs. 113.75 µmol Fe²⁺ equivalents/kg yogurt). Yogurt starter counts remained above 7 log CFU/g, while coliforms were not detected. Although 0.40% BSM maximized technological performance, it reduced taste and mouthfeel acceptability. Exploratory correlations among treatment-by-day means were interpreted descriptively rather than causally. Overall, 0.20% BSM provided the most favorable balance between improved stability and sensory acceptance over refrigerated storage.

References

[1] M. Arab, M. Yousefi, E. Khanniri, M. Azari, V. Ghasemzadeh-Mohammadi, and N. Mollakhalili-Meybodi, "A comprehensive review on yogurt syneresis: Effect of processing conditions and added additives," Journal of Food Science and Technology, vol. 60, no. 6, pp. 1656-1665, Jun. 2023, doi: 10.1007/s13197-022-05403-6.

[2] G. K. Deshwal, S. Tiwari, A. Kumar, R. K. Raman, and S. Kadyan, "Review on factors affecting and control of post-acidification in yoghurt and related products," Trends in Food Science & Technology, vol. 109, pp. 499-512, Mar. 2021, doi: 10.1016/j.tifs.2021.01.057.

[3] J. Zang et al., "Hydrocolloid application in yogurt: Progress, challenges and future trends," Food Hydrocolloids, vol. 153, p. 110069, Aug. 2024, doi: 10.1016/j.foodhyd.2024.110069.

[4] I. A. Kassem, T. Joshua Ashaolu, R. Kamel, N. A. Elkasabgy, S. M. Afifi, and M. A. Farag, "Mucilage as a functional food hydrocolloid: Ongoing and potential applications in prebiotics and nutraceuticals," Food & Function, vol. 12, no. 11, pp. 4738-4748, Jun. 2021, doi: 10.1039/D1FO00438G.

[5] S. Naji-Tabasi and S. M. A. Razavi, "Functional properties and applications of basil seed gum: An overview," Food Hydrocolloids, vol. 73, pp. 313-325, Dec. 2017, doi: 10.1016/j.foodhyd.2017.07.007.

[6] S. Nazir and I. A. Wani, "Functional characterization of basil (Ocimum basilicum L.) seed mucilage," Bioactive Carbohydrates and Dietary Fibre, vol. 25, p. 100261, May 2021, doi: 10.1016/j.bcdf.2021.100261.

[7] N. Hussain, I. Ishak, M. F. Abdullah, A. Abd Rauh, and N. Azhar, "Water soluble hydrocolloid from basil seed (Ocimum basilicum L.) mucilage," Malaysian Applied Biology, vol. 48, no. 2, pp. 97-101, May 2019.

[8] F. Salehi and M. Kashaninejad, "Effect of drying methods on textural and rheological properties of basil seed gum," International Food Research Journal, vol. 24, no. 5, pp. 2090-2096, Jan. 2017.

[9] S. Nazir and I. A. Wani, "Fractionation and characterization of mucilage from Basil (Ocimum basilicum L.) seed," Journal of Applied Research on Medicinal and Aromatic Plants, vol. 31, p. 100429, Dec. 2022, doi: 10.1016/j.jarmap.2022.100429.

[10] M. Jafari, Y. Ramezan, B. Tajeddin, and M. R. Khani, "Optimization of plasma-activated water-assisted extraction of basil seed (Ocimum basilicum L.) mucilage: Effect on phenols, flavonoids, antioxidant, thermal and morphological properties," Innovative Food Science & Emerging Technologies, vol. 99, p. 103876, Jan. 2025, doi: 10.1016/j.ifset.2024.103876.

[11] A. Afshar Nik, Z. R. Amiri, and S. Hosseini-Parvar, "The effect of basil seed gum as a fat replacer on physico-chemical, micro structural and sensory properties of low-fat set yogurt," Electronic Journal of Food Processing and Preservation, vol. 3, no. 2, pp. 23-42, Jan. 2011.

[12] S. Y. Kim, O. Hyeonbin, P. Lee, and Y.-S. Kim, "The quality characteristics, antioxidant activity, and sensory evaluation of reduced-fat yogurt and nonfat yogurt supplemented with basil seed gum as a fat substitute," Journal of Dairy Science, vol. 103, no. 2, pp. 1324-1336, Feb. 2020, doi: 10.3168/jds.2019-17117.

[13] N. Almasi, J. Mohammadzadeh Milani, and L. Najafian, "Effect of Basil Seed Hydrocolloid on Physicochemical and Sensory properties of low-fat Yogurt," Journal of Food Science and Technology (Iran), vol. 18, no. 121, pp. 1-11, Mar. 2022, doi: 10.52547/fsct.18.121.1.

[14] M. A. Hesarinejad, A. Arefkhani, A. Rafe, F. Javidi, and A. Sadeghian, "Investigating the qualitative, textural and sensory characteristics of low fat Iranian white cheese containing a mixture of basil seed gum with xanthan or guar," Iranian Food Science & Technology Research Journal, vol. 17, no. 4, pp. 583-593, 2021.

[15] G. W. Latimer, Jr., Ed., Official Methods of Analysis of AOAC INTERNATIONAL, 22nd ed. Oxford, U.K.: Oxford University Press, Jan. 2023, doi: 10.1093/9780197610145.001.0001.

[16] B. Neeharika and K. Vijayalaxmi, "Optimisation of clove basil and sweet basil seeds mucilages extraction for utilisation as functional ingredients," Journal of Scientific & Industrial Research, vol. 82, no. 9, pp. 989-999, Sep. 2023, doi: 10.56042/jsir.v82i9.1937.

[17] V. L. Singleton and J. A. Rossi Jr, "Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents," American journal of Enology and Viticulture, vol. 16, no. 3, pp. 144-158, Jan. 1965, doi: 10.5344/ajev.1965.16.3.144.

[18] W. Brand-Williams, M.-E. Cuvelier, and C. Berset, "Use of a free radical method to evaluate antioxidant activity," LWT-Food Science and Technology, vol. 28, no. 1, pp. 25-30, Jan. 1995, doi: 10.1016/S0023-6438(95)80008-5.

[19] A. B. Shori, A. Albalawi, A. J. Al Zahrani, O. S. Al-sulbi, and A. S. Baba, "Microbial analysis, antioxidant activity, and sensory properties of yoghurt with different starter cultures during storage," International Dairy Journal, vol. 126, p. 105267, Mar. 2022, doi: 10.1016/j.idairyj.2021.105267.

[20] Yogurt--Determination of total solids content (Reference method), ISO 13580:2005 | IDF 151:2005, International Organization for Standardization and International Dairy Federation, Geneva, Switzerland, May 2005. [Online]. Available: https://www.iso.org/standard/36878.html

[21] Milk and milk products--Determination of nitrogen content--Part 1: Kjeldahl principle and crude protein calculation, ISO 8968-1:2014 | IDF 20-1:2014, International Organization for Standardization and International Dairy Federation, Geneva, Switzerland, Feb. 2014. [Online]. Available: https://www.iso.org/standard/61020.html

[22] Milk products and milk-based foods--Determination of fat content by the Weibull-Berntrop gravimetric method (Reference method)--Part 3: Special cases, ISO 8262-3:2005 | IDF 124-3:2005, International Organization for Standardization and International Dairy Federation, Geneva, Switzerland, Nov. 2005. [Online]. Available: https://www.iso.org/standard/42700.html

[23] G. W. Latimer, Jr., Ed., "AOAC Official Method 945.46 Ash of Milk: Gravimetric Method," in Official Methods of Analysis of AOAC INTERNATIONAL, 22nd ed. Oxford, U.K.: Oxford University Press, Jan. 2023, doi: 10.1093/9780197610145.001.0001.

[24] AOAC INTERNATIONAL, "Total, soluble, and insoluble dietary fiber in foods," AOAC Official Method 991.43, in Official Methods of Analysis of AOAC INTERNATIONAL, 22nd ed., G. W. Latimer, Jr., Ed. Oxford, U.K.: Oxford University Press, Jan. 2023, doi: 10.1093/9780197610145.001.0001.

[25] L. Campos, P. Tuma, T. Silva, D. Gomes, C. D. Pereira, and M. H. Henriques, "Low fat yoghurts produced with different protein levels and alternative natural sweeteners," Foods, vol. 13, no. 2, p. 250, Jan. 2024, doi: 10.3390/foods13020250.

[26] Fermented milks--Determination of titratable acidity--Potentiometric method, ISO/TS 11869:2012, International Organization for Standardization, Geneva, Switzerland, Jan. 2012.

[27] T. Amatayakul, F. Sherkat, and N. P. Shah, "Syneresis in set yogurt as affected by EPS starter cultures and levels of solids," International Journal of Dairy Technology, vol. 59, no. 3, pp. 216-221, Aug. 2006, doi: 10.1111/j.1471-0307.2006.00264.x.

[28] W.-J. Lee and J. Lucey, "Formation and physical properties of yogurt," Asian-Australasian Journal of Animal Sciences, vol. 23, no. 9, pp. 1127-1136, Sep. 2010.

[29] Colorimetry--Part 4: CIE 1976 L*a*b* colour space, ISO/CIE 11664-4:2019, International Organization for Standardization and International Commission on Illumination, Geneva, Switzerland, Jun. 2019.

[30] M. Greis, T. Sainio, K. Katina, A. A. Nolden, A. J. Kinchla, L. Seppä, and R. Partanen, "Physicochemical properties and mouthfeel in commercial plant-based yogurts," Foods, vol. 11, no. 7, p. 941, Mar. 2022, doi: 10.3390/foods11070941.

[31] Y. Zhao, R. Fu, and J. Li, "Effects of the β-glucan, curdlan, on the fermentation performance, microstructure, rheological and textural properties of set yogurt," Lwt, vol. 128, p. 109449, Jun. 2020, doi: 10.1016/j.lwt.2020.109449.

[32] S. Li, A. Ye, and H. Singh, "Effects of seasonal variations on the quality of set yogurt, stirred yogurt, and Greek-style yogurt," Journal of Dairy Science, vol. 104, no. 2, pp. 1424-1432, Feb. 2021, doi: 10.3168/jds.2020-19071.

[33] R. Re, N. Pellegrini, A. Proteggente, A. Pannala, M. Yang, and C. Rice-Evans, "Antioxidant activity applying an improved ABTS radical cation decolorization assay," Free Radical Biology and Medicine, vol. 26, no. 9-10, pp. 1231-1237, May 1999, doi: 10.1016/S0891-5849(98)00315-3.

[34] A. Yousefvand, Q.-H. Pham, T. M. Ho, S. Amiri, N. Mäkelä-Salmi, and P. E. Saris, "Bifidobacterium animalis subsp. lactis BB12-derived postbiotic powders enhance antioxidant and physicochemical properties of low-fat yoghurt," Food and Bioprocess Technology, vol. 17, no. 11, pp. 4354-4370, Nov. 2024, doi: 10.1007/s11947-024-03405-0.

[35] I. F. Benzie and J. J. Strain, "The ferric reducing ability of plasma (FRAP) as a measure of "antioxidant power": the FRAP assay," Analytical Biochemistry, vol. 239, no. 1, pp. 70-76, Jul. 1996, doi: 10.1006/abio.1996.0292.

[36] Microbiology of the food chain--General requirements and guidance for microbiological examinations, ISO 7218:2024, International Organization for Standardization, Geneva, Switzerland, Jun. 2024.

[37] Yoghurt--Enumeration of characteristic microorganisms--colony-count technique, ISO 7889:2026, International Organization for Standardization, Geneva, Switzerland, Jan. 2026.

[38] Microbiology of the food chain--Horizontal method for the enumeration of microorganisms--Part 1: Colony count at 30 °C by the pour plate technique, ISO 4833-1:2013, International Organization for Standardization, Geneva, Switzerland, Sep. 2013; Amd. 1, Jan. 2022.

[39] Microbiology of food and animal feeding stuffs--Horizontal method for the enumeration of yeasts and moulds--Part 1: Products with water activity greater than 0.95, ISO 21527-1:2008, International Organization for Standardization, Geneva, Switzerland, Jul. 2008.

[40] Microbiology of food and animal feeding stuffs--Horizontal method for the enumeration of coliforms--Colony-count technique, ISO 4832:2006, International Organization for Standardization, Geneva, Switzerland, Feb. 2006.

[41] Sensory analysis--Methodology--General guidance for conducting hedonic tests with consumers in a controlled area, ISO 11136:2014, International Organization for Standardization, Geneva, Switzerland, Dec. 2014; Amd. 1, Jan. 2020.

[42] Sensory analysis--General guidance for the design of test rooms, ISO 8589:2007, International Organization for Standardization, Geneva, Switzerland, Dec. 2007.

[43] Sensory analysis--Selection and training of sensory assessors, ISO 8586:2023, International Organization for Standardization, Geneva, Switzerland, Apr. 2023.

[44] Sensory analysis--Methodology--General guidance, ISO 6658:2017, International Organization for Standardization, Geneva, Switzerland, Jul. 2017.

[45] F. Salehi, M. Kashaninejad, A. Tadayyon, and F. Arabameri, "Modeling of extraction process of crude polysaccharides from Basil seeds (Ocimum basilicum l.) as affected by process variables," Journal of Food Science and Technology, vol. 52, no. 8, pp. 5220-5227, Aug. 2015, doi: 10.1007/s13197-014-1614-1.

[46] L. Guan et al., "Extraction of basil seed gum: Optimization and functional properties," Journal of Applied Research on Medicinal and Aromatic Plants, vol. 42, p. 100570, Sep. 2024, doi: 10.1016/j.jarmap.2024.100570.

[47] S. M. Razavi, S. A. Mortazavi, L. Matia-Merino, S. H. Hosseini-Parvar, A. Motamedzadegan, and E. Khanipour, "Optimisation study of gum extraction from basil seeds (Ocimum basilicum L.)," International Journal of Food Science & Technology, vol. 44, no. 9, pp. 1755-1762, Sep. 2009, doi: 10.1111/j.1365-2621.2009.01993.x.

[48] L. Guan et al., "The recent progress in the research of extraction and functional applications of basil seed gum," Heliyon, vol. 9, no. 9, p. e19302, Sep. 2023, doi: 10.1016/j.heliyon.2023.e19302.

[49] R. Molaei Roudsari, A. Rahmani, L. Nateghi, and F. Zarei, "Seed gum of basil (Ocimum basilicum L.) as a halal hydrocolloid affects technological and organoleptic properties of probiotic low-fat yogurt," Human, Health and Halal Metrics, vol. 2, no. 1, pp. 20-26, 2021.

[50] M. Javed, W. Ahmed, H. M. Shahbaz, S. Rashid, and H. Javed, "Techno-functional assay and quality assessment of yogurt supplemented with basil seed gum powder," Brazilian Archives of Biology and Technology, vol. 65, p. e22200814, Sep. 2022, doi: 10.1590/1678-4324-2022200814.

[51] Z. Shahmoradi, M. Alizadeh Khaledabad, and S. Amiri, "Effect of co-encapsulation of Lactobacillus acidophilus LA5 and selenium in hydrogelated matrix of basil seed mucilage/sodium caseinate on properties of set yogurt," Food Bioscience, vol. 55, p. 103039, Oct. 2023, doi: 10.1016/j.fbio.2023.103039.

[52] Z. Ghasempour, N. Javanmard, A. M. Langroodi, M. Alizadeh-Sani, A. Ehsani, and E. M. Kia, "Development of probiotic yogurt containing red beet extract and basil seed gum; techno-functional, microbial and sensorial characterization," Biocatalysis and Agricultural Biotechnology, vol. 29, p. 101785, Oct. 2020, doi: 10.1016/j.bcab.2020.101785.

[53] I. a. Q. M. Khalil and M. H. Hussain, "Improving the sensory and rheological properties of yogurt using aqueous extract of basil (Ocimum basilicum L.)," Journal of Kerbala for Agricultural Sciences, vol. 9, no. 4, pp. 76-90, Dec. 2022, doi: 10.59658/jkas.v9i4.1065.

[54] M. Noshadi, M. Karami, M. Arab, M. Taheri, and V. Ghasemzadeh-Mohammadi, "Effect of propolis extracted and basil gum addition on physicochemical, rheological, sensory, and antioxidant properties of low-fat yogurt," Journal of Food Science and Technology, vol. 62, no. 10, pp. 1935-1944, Oct. 2025, doi: 10.1007/s13197-025-06208-z.

[55] M. A. Rahmawati, K. Patricia, D. R. Adawiyah, and E. Prangdimurti, "pengaruh penambahan biji chia dan selasih terhidrasi terhadap sifat fisikokimia, sensori, dan mikrobiologis yoghurt," Jurnal Teknologi dan Industri Pangan, vol. 35, no. 1, pp. 106-118, Jun. 2024, doi: 10.6066/jtip.2024.35.1.106.

[56] K. D. C. Pamalka, S. S. Munasinghe, D. Weerathilake, and G. S. Liyanage, "Textural properties of yogurts, containing plant stabilizers: a review," Journal of Food Science and Technology, vol. 63, no. 3, pp. 430-440, Mar. 2026, doi: 10.1007/s13197-026-06555-5.

[57] M. B. Mir, S. Rastogi, and S. Haripriya, "Optimization of process variables for the preparation of almond gum incorporated set-yogurt using Box-Behnken response surface model," Applied Food Research, vol. 1, no. 2, p. 100016, Dec. 2021, doi: 10.1016/j.afres.2021.100016.

[58] B. Chen, X. Zhao, Y. Cai, X. Jing, M. Zhao, Q. Zhao, and P. Van der Meeren, "Incorporation of modified okara-derived insoluble soybean fiber into set-type yogurt: Structural architecture, rheological properties and moisture stability," Food Hydrocolloids, vol. 137, p. 108413, Apr. 2023, doi: 10.1016/j.foodhyd.2022.108413.

[59] A. Gilbert, L.-E. Rioux, D. St-Gelais, and S. L. Turgeon, "Characterization of syneresis phenomena in stirred acid milk gel using low frequency nuclear magnetic resonance on hydrogen and image analyses," Food Hydrocolloids, vol. 106, p. 105907, Sep. 2020, doi: 10.1016/j.foodhyd.2020.105907.

[60] G. Amini, F. Salehi, and M. Rasouli, "Color changes and drying kinetics modeling of basil seed mucilage during infrared drying process," Information Processing in Agriculture, vol. 9, no. 3, pp. 397-405, Sep. 2022, doi: 10.1016/j.inpa.2021.07.001.

[61] L. Li et al., "Role and influence mechanism of different concentration of hyaluronic acid on physicochemical and organoleptic properties of yogurt," Journal of Dairy Science, vol. 108, no. 1, pp. 218-228, Jan. 2025, doi: 10.3168/jds.2024-25687.

[62] H. Sıçramaz, "Synergistic effect of ultrasound and pectin addition on enhancing yogurt structure," LWT, vol. 228, p. 118082, Jul. 2025, doi: 10.1016/j.lwt.2025.118082.

[63] M. M. Tosif, A. Bains, G. Goksen, M. Z. Rehman, N. Ali, G. Karabulut, and P. Chawla, "A comparative study on utilization of different plant-derived nano-mucilage as a fat replacer in yogurt: Product optimization, physicochemical attributes, shelf-life evaluation, and consumer perception with market orientation," Food Chemistry: X, vol. 24, p. 101920, Dec. 2024, doi: 10.1016/j.fochx.2024.101920.

[64] M. Yousefi, E. Khanniri, and N. Khorshidian, "Effect of Plantago major L. seed mucilage on physicochemical, rheological, textural and sensory properties of non-fat yogurt," Applied Food Research, vol. 5, no. 1, p. 100687, Jun. 2025, doi: 10.1016/j.afres.2024.100687.

[65] Y. Nami, A. Kiani, D. Elieh-Ali-Komi, M. Jafari, and B. Haghshenas, "Impacts of alginate-basil seed mucilage-prebiotic microencapsulation on the survival rate of the potential probiotic Leuconostoc mesenteroides ABRIINW. N18 in yogurt," International Journal of Dairy Technology, vol. 76, no. 1, pp. 138-148, Feb. 2023, doi: 10.1111/1471-0307.12909.

[66] M. Sarraf, S. Naji-Tabasi, A. Beig-Babaei, J. E. Moros, M. C. Sánchez, J. M. Franco, and A. Tenorio-Alfonso, "Improving the structure and properties of whey protein emulsion gel using soluble interactions with xanthan and basil seed gum," Food Science & Nutrition, vol. 11, no. 11, pp. 6907-6919, Nov. 2023, doi: 10.1002/fsn3.3598.

[67] A. Behnia, H. Karazhiyan, R. Niazmand, and A. R. M. Nafchi, "Rheological properties of low fat yogurt containing cress seed gum," Agricultural Sciences, vol. 4, no. 9, pp. 29-32, Sep. 2013, doi: 10.4236/as.2013.49B005.

[68] J. Ran, S. Pang, H. Li, R. Zhao, Y. Zhang, Y. Li, and M. Yang, "Gel properties of mung bean protein-sodium caseinate hybrid yogurt: Physicochemical properties, microstructure, and intermolecular interactions," Food Chemistry: X, vol. 24, p. 101977, Dec. 2024, doi: 10.1016/j.fochx.2024.101977.

[69] A. Gilbert, L.-E. Rioux, D. St-Gelais, and S. Turgeon, "Smoothing temperature and ratio of casein to whey protein: Two tools to improve nonfat stirred yogurt properties," Journal of Dairy Science, vol. 104, no. 10, pp. 10485-10499, Oct. 2021, doi: 10.3168/jds.2020-20040.

[70] J. Qing, C. Peng, H. Chen, H. Li, and X. Liu, "Small molecule linoleic acid inhibiting whey syneresis via interact with milk proteins in the fermentation of set yogurt fortified with c9, t11-conjugated linoleic acid," Food Chemistry, vol. 429, p. 136849, Dec. 2023, doi: 10.1016/j.foodchem.2023.136849.

[71] A. Akhi, T. Ahmed, R. Ara, and M. R. Rana, "Response surface optimization of thermo-sonication conditions and taro mucilage concentrations for the preparation of soy yogurt," Journal of Agriculture and Food Research, vol. 15, p. 100918, Mar. 2024, doi: 10.1016/j.jafr.2023.100918.

[72] D. Daniloski, T. Vasiljevic, D. Freitas, T. A. Comunian, A. Brodkorb, and N. A. McCarthy, "Physicochemical and simulated gastric digestion properties of A1/A1, A1/A2 and A2/A2 yoghurts," Food Hydrocolloids, vol. 157, p. 110430, Dec. 2024, doi: 10.1016/j.foodhyd.2024.110430.

[73] M. Shiehnezhad, S. Zarringhalami, and N. Malekjani, "Optimization of microwave-assisted extraction of mucilage from Ocimum basilicum var. album (L.) seed," Journal of Food Processing and Preservation, vol. 2023, no. 1, p. 5524621, May 2023, doi: 10.1155/2023/5524621.

[74] H. Maqsood, M. Uroos, R. Muazzam, S. Naz, and N. Muhammad, "Extraction of basil seed mucilage using ionic liquid and preparation of AuNps/mucilage nanocomposite for catalytic degradation of dye," International Journal of Biological Macromolecules, vol. 164, pp. 1847-1857, Dec. 2020, doi: 10.1016/j.ijbiomac.2020.08.073.

[75] S. Mukherjee, D. Avlani, S. B. Majee, and G. Biswas, "Physicochemical and pharmaceutical characterisation of mucilage from sweet basil seed," International Journal of Applied Pharmaceutics, vol. 11, Special Issue 2, pp. 12-17, May 2019, doi: 10.22159/ijap.2019v11i3.31312.

[76] D. Avlani, V. Agarwal, V. Khattry, G. R. Biswas, and S. B. Majee, "Exploring properties of sweet basil seed mucilage in development of pharmaceutical suspensions and surfactant-free stable emulsions," International Journal of Applied Pharmaceutics, vol. 11, no. 1, pp. 124-129, Jan. 2019, doi: 10.22159/ijap.2019v11i1.29877.

[77] M. Ziarno, D. Zaręba, I. Ścibisz, and M. Kozłowska, "Comprehensive studies on the stability of yogurt-type fermented soy beverages during refrigerated storage using dairy starter cultures," Frontiers in Microbiology, vol. 14, p. 1230025, Aug. 2023, doi: 10.3389/fmicb.2023.1230025.

[78] M. A. Saadi, S. S. Sekhavatizadeh, H. Barzegar, B. A. Behbahani, and M. A. Mehrnia, "Date yogurt supplemented with Lactobacillus rhamnosus (ATCC 53103) encapsulated in wild sage (Salvia macrosiphon) mucilage and sodium alginate by extrusion: The survival and viability against the gastrointestinal condition, cold storage, heat, and salt with low pH," Food Science & Nutrition, vol. 12, no. 10, pp. 7630-7643, Oct. 2024, doi: 10.1002/fsn3.4304.

[79] M. Hovjecki et al., "Chia seed mucilage as a functional ingredient to improve quality of goat milk yoghurt: Effects on rheology, texture, microstructure and sensory properties," Fermentation, vol. 10, no. 8, p. 382, Jul. 2024, doi: 10.3390/fermentation10080382.

[80] E. Alhssan, S. Ş. Ercan, and H. Bozkurt, "Effect of flaxseed mucilage and gum arabic on probiotic survival and quality of kefir during cold storage," Foods, vol. 12, no. 3, p. 662, Feb. 2023, doi: 10.3390/foods12030662.

[81] S. Z. Mehrinejad Choobari, A. A. Sari, and A. Daraei Garmakhany, "Effect of Plantago ovata Forsk seed mucilage on survivability of Lactobacillus acidophilus, physicochemical and sensory attributes of produced low-fat set yoghurt," Food Science & Nutrition, vol. 9, no. 2, pp. 1040-1049, Feb. 2021, doi: 10.1002/fsn3.2074.

[82] H. G. Aziz and S. Hekmat, "Microbial quality and sensory evaluation of probiotic yogurt fortified with functional seeds," Exploration of Foods and Foodomics, vol. 3, p. 1010101, Dec. 2025, doi: 10.37349/eff.2025.1010101.

[83] M. A. Hossain, M. M. Hoque, M. M. Ahmed, and T. Ahmed, "Probiotic yoghurt-like fermented milk product enriched with Lactobacillus desidiosus and Lactobacillus fermentum: proximate composition, physicochemical, microbiological, and sensory evaluation during refrigerated storage," Discover Food, vol. 4, no. 1, p. 24, Apr. 2024, doi: 10.1007/s44187-024-00093-9.

[84] M. Tobil, C. Y. Deh, J. K. Agbenorhevi, G. O. Sampson, and F. M. Kpodo, "Effect of okra pectin on the sensory, physicochemical and microbial quality of yoghurt," Food and Nutrition Sciences, vol. 11, no. 6, pp. 442-456, Jun. 2020, doi: 10.4236/fns.2020.116032.

[85] S. Arabshahi-Delouee, S. Rahati Ghochani, and A. Mohammadi, "Effect of flaxseed (Linum usitatissimum) mucilage on physicochemical and sensorial properties of semi-fat set yoghurt," Journal of Food Biosciences and Technology, vol. 10, no. 2, pp. 91-100, Jul. 2020.

[86] J. Wyrwisz and P. Pokorski, "The impact of psyllium mucilage as a stabilizer on the physical and sensory properties of vegan yogurt ice cream," Applied Sciences, vol. 15, no. 20, p. 11190, Oct. 2025, doi: 10.3390/app152011190.

[87] M. Mousavi, A. Heshmati, A. Daraei Garmakhany, A. Vahidinia, and M. Taheri, "Texture and sensory characterization of functional yogurt supplemented with flaxseed during cold storage," Food Science & Nutrition, vol. 7, no. 3, pp. 907-917, Mar. 2019, doi: 10.1002/fsn3.805.

[88] S. Ribes, N. Peña, A. Fuentes, P. Talens, and J. M. Barat, "Chia (Salvia hispanica L.) seed mucilage as a fat replacer in yogurts: Effect on their nutritional, technological, and sensory properties," Journal of Dairy Science, vol. 104, no. 3, pp. 2822-2833, Mar. 2021, doi: 10.3168/jds.2020-19240.

[89] M. N. Hassan, A. S. Salem, A. A.-m. Hassan, and H. H. Abozied, "Development of functional low-fat yoghurt fortified with psyllium husk mucilage: Quality attributes, microstructure, and antioxidant characteristics," Acta Scientiarum Polonorum Technologia Alimentaria, vol. 23, no. 1, pp. 49-64, Mar. 2024, doi: 10.17306/J.AFS.001193.

[90] N. N. Kachouie and W. Deebani, "Association factor for identifying linear and nonlinear correlations in noisy conditions," Entropy, vol. 22, no. 4, p. 440, Apr. 2020, doi: 10.3390/e22040440.

[91] M. Pividori, M. D. Ritchie, D. H. Milone, and C. S. Greene, "An efficient, not-only-linear correlation coefficient based on clustering," Cell Systems, vol. 15, no. 9, pp. 854-868.e3, Sep. 2024, doi: 10.1016/j.cels.2024.08.005.

[92] F. J. Anscombe, "Graphs in statistical analysis," The american statistician, vol. 27, no. 1, pp. 17-21, Feb. 1973, doi: 10.1080/00031305.1973.10478966.

[93] J. Z. Bakdash and L. R. Marusich, "Repeated measures correlation," Frontiers in Psychology, vol. 8, p. 456, Apr. 2017, doi: 10.3389/fpsyg.2017.00456.

[94] J. M. Bland and D. G. Altman, "Statistics notes: Calculating correlation coefficients with repeated observations: Part 1--correlation within subjects," BMJ, vol. 310, no. 6977, p. 446, Feb. 1995, doi: 10.1136/bmj.310.6977.446.

[95] J. M. Bland and D. G. Altman, "Calculating correlation coefficients with repeated observations: Part 2--Correlation between subjects," BMJ, vol. 310, no. 6980, p. 633, Mar. 1995, doi: 10.1136/bmj.310.6980.633.