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The aim of the present study was to investigate the relationship between the brand's special value and the audience's loyalty to the brand in Iranian sports clubs. The descriptive research method was correlational and applied in terms of purpose. The statistical population included sports club spectators, whose sample size was determined based on Morgan's table for a population of 1,800 people, and 317 people were selected through available and targeted sampling. Aker's brand value questionnaire and Mahoney's audience loyalty questionnaire were used to collecting data. Pearson's correlation coefficient and multiple linear regression were used simultaneously with SPSS version 25 software to analyse the data. Based on the results of the research, it was observed that the special value of the brand has a significant direct positive effect on audience loyalty with the path coefficient (p=0.001, β=0.891); Therefore, it can be said that the special value of the brand has a significant positive effect on the loyalty of the audience. It is suggested according to the results.

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Foods that contain live probiotics and prebiotic compounds at the same time are called "synbiotics." Inulin is one of the prebiotics, the most important source of industrial extraction of which is chicory, jerusalem artichoke and garlic. The aim of this study was to determine the appropriate percentages of chicory, garlic and jerusalem artichoke for the production of synbiotic herbal tea with desirable PHysicochemical, microbial and sensory properties. For the preparation of synbiotic tea, different percentages of chicory (10 and 20%), jerusalem artichoke (10 and 20%) and garlic (0.5 and 1%) were prepared. Then Lactobacillus acidoPHilus (1%) was inoculated and aqueous extraction was performed mixed with water at 55- 60 ° C for 10 minutes. The chemical properties (brix, turbidity, PH, compounds and antioxidant activity), microbial and sensory properties of the drug were investigated. Also from black cumin (0.16 g), chamomile (3 g), cinnamon (0.12 g), fennel (0.2 g), mint (3 g) and licorice (0.1 g) as The filler was used in the preparation of tea. The data were analyzed in a completely randomized design with three replications, using SPSS software version 24 and the mean comparison was performed using Duncanchr('39')s multiple range test. The results showed that with decreasing the amount of chicory, the amount of brix and the activity of probiotic bacteria increased, while decreasing the amount of pickled potatoes and garlic decreased the amount of brix and the activity of probiotic bacteria. Also, with decreasing the amount of chicory, garlic and jerusalem artichoke, the amount of turbidity, PH, antioxidant compounds and antioxidant capacity decreased. The amount of chicory, garlic and jerusalem artichoke did not affect the sensory properties  of the drinks.The treatment containing 20% chicory, 1% garlic and 20% jerusalem artichoke had the best chemical, sensory and microbial properties and was introduced as the superior treatment.