Effect of rice bran protein and modified basil seed gum on physicochemical properties and stability of confectionery cream

Effect of basil seed and xanthan gum on physicochemical, textural, and sensory characteristics of low‐fat cream cheese

“…In the current years, basil seed gum utilization has increased (Ghasempour et al, 2020;Hosseini-Parvar et al, 2015;Lee & Chin, 2017;Naji-Tabasi & Razavi, 2017;Saengphol & Pirak, 2018;Sara Naji-Tabasi, 2016). The application of basil seed gum along with other gums such as xanthan, Κ-carrageenan and guar as fat-replacer in some products was considered (Biglarian et al, 2021(Biglarian et al, , 2022Hesarinejad et al, 2021;Shamsaei et al, 2017). However, no published reports in the literature about the simultaneous utilization of basil seed gum and xanthan as fat-replacer in low-fat cream cheese are available.…”