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Over the years, concentrated efforts have been directed toward the improvement of desirable characteristics and attributes in peanut butter. This study examined the effect of rheological, antioxidant and qualitative characteristics of optimum peanut butter (including date paste and lecitin) during shelf-life. The results showed that the presence of date paste along with lecithin in optimum peanut butter improved the overall characteristics of peanut butter, including the physicochemical, microbial, mechanical, and sensory properties, compared to the control. Moreover, shelf-life had the most effect on reducing the emulsion stability, cohesiveness, antioxidant properties, and overall acceptance. In addition, the flow behavior of the emulsions was examined through the Herschel-Bulkley model using the parameters of determination coefficient, R2, flow behavior index, n, and consistency coefficient, K (Pa.sn). The presence of date paste in enriched peanut butter results in the creation of a colloidal structure among the peanut particles. This structure traps the oil, preventing it from leaving the peanut paste texture during shelf-life.

Due to concern regarding the consumption of high amount of sugar in diet and role of diet in combating overweigh and related disease, the aim of present study was to optimize a reduced calorie probiotic chocolate milk formula with suitable physicochemical properties. The formula comprising inulin, stevia (Stevia rebaudiana Bertoni), chia (Salvia hispanica L.) seed gum (CSG), and whey protein concentrate (WPC) which optimized using Box-Behnken design (BBD) and then enriched with an encapsulated probiotic strain Lactobacillus acidophilus (DSM1643). The independent variables included inulin (2–8%), CSG (0.1–0.5 %), stevia (50–100 % replacement of sugar), and WPC (1–3%). The dependent variables were selected as viscosity, average particle size, sedimentation percentage, and general acceptance. Optimization done toward achieving the highest viscosity and general acceptance and the lowest sedimentation percentage and average particle size. The optimal conditions were found to be 7.99 % inulin, 70 % stevia, 0.34 % CSG, and 1 % WPC. Under these conditions, the viscosity, sedimentation percentage, average particle size, and general acceptance of the product were equal to 40.69 mPa s, 2.2 %, 434.221 nm, and 5.1, respectively. Next, the chocolate milk was enriched with at 109 CFU/g probiotic bacteria and evaluated. The probiotic strain was resistant to simulated gastrointestinal conditions and under this condition the free bacterial cells count declined by 8 logCFU/g while the encapsulated cells decreased approximate 3 logCFU/g. The bacteria count did not undergo a significant change until the 5th day of storage. The results showed that the inulin, stevia, CSG, and WPC at optimal concentrations and encapsulated probiotic bacteria could be simultaneously applied to produce a product with good properties. This formula could be considered as a new product with health improving properties, low calorie which is suitable for people suffering from diabetes and obesity.