As a functional component, jujuba concentrate can be added to foods with the aim of promoting nutritional value. This study was done to evaluate the rheological, physical stability and sensory properties of milk-jujuba concentrate (MJC) mixture. The rheological properties of MJC mixture affected by different concentrations of pectin and carboxy methyl cellulose (CMC) were investigated by rheometer and zetasizer. According to the results, the best rheological model to describe flow behavior of the samples was ''power law'' with the predominant behavior in most samples being Newtonian and some samples pseudo plastic. Treatment containing pectin-CMC and 2 % jujuba concentrate showed significantly higher qualitative properties (p \ 0.01). Viscosity increased as the amount of concentrate and hydrocolloid increased. Stabilized samples showed decreased f-potential compared to the control (without hydrocolloid).
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