Abstract:The study was conducted to investigate physiochemical, techno-functional, and sensory attributes of yogurt supplemented with basil seed gum. Two levels of gum as 0.5% and 1% was used to develop a product. The product was stored for 21 days at 4°C and assessed on each 3rd day for texture properties such as cohesiveness, adhesiveness and stringiness, pH, and sensory evaluation. Proximate analysis showed moisture content 10.76%, protein content 16.93%, fat content 6.93% fiber content 27.25%, ash
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