Physicochemical, sensory, and rheological properties of beverages prepared from soy protein isolate and Persian gum enriched with jujube extract

Soy beverages are widely used in the world, but due to the unpleasant taste and smell, they need to be combined with fruit juices, plant extracts, and fruits. Therefore, jujube extract which is rich in phenolic and antioxidant compounds was used in this work. On the other hand, Persian gum is considered a native gum and stabilizes the beverage. So, soy protein isolates and Persian gum-based functional beverage enriched with jujube extract was investigated in this study. The formulations were evaluated with ratios of 1% and 3% of Persian gum and with ratios of 1.5% and 3% of soy protein isolate. The evaluation included pH, Brix, turbidity, sedimentation, viscosity, and sensory properties. The outcomes showed that the highest viscosity was related to D beverage containing the highest amount of soy protein and Persian gum and also, a vice versa relation between the spindle round and viscosity was observed and so that increasing the speed to 100 rpm led to a decrease in viscosity. Moreover, the highest pH and turbidity were seen in the D beverage and this had the lowest amount of sedimentation after the C beverage. The effect of different amounts of Persian gum and soy protein on sensory evaluation was quite evident and the best features were observed in C beverage