Stabilization of flixweed seeds (Descurainia sophia L.) drink: Persian refreshing drink

Flixweed (Descurainia sophia L.) and London rocket (Sysyimbrium irio L.) seeds contain quite a number of nutraceuticals and are often used as herbal medicines. In addition, in Iran, they are used to prepare a type of Persian refreshing drink (sharbat-e-khakeshir). Despite their medicinal and nutritious advantages, the precipitation of seeds, is one of the major issues, restricts its commercialization. Therefore, in this study, the effect of different concentrations of native gums [Persian gum (PG) and gum Tragacanth (GT)] as well as their soluble and insoluble fractions on the stabilization, rheological and sensory properties of Persian refreshing drink [Flixweed or London rocket seeds (5  %wt), basil seeds (0.50 %wt), and sucrose (10  %wt)] was investigated. Moreover, the effect of heat treatment and FeCl3 was studied on the aforementioned characteristics as well as the production of reversible gels. Our findings indicated that PG (1.20  %wt), insoluble fraction of PG (0.80  %wt), GT (0.30  %wt), soluble fraction of GT (0.05  %wt), and insoluble fraction of GT (0.14  %wt) were able to stabilize Flixweed or London rocket seeds in drinks. Furthermore, the presence of FeCl3 (0.0025 mol/L) led to a reversible gel in the presence of soluble fraction of GT. The rheological properties of stabilized drinks also showed proper fitting with Hershel-Bulkley model. In terms of sensory characteristics, the drink stabilized with soluble fraction of GT (0.05 %wt) showed the highest similarity to control.