A geographically-registered Arapgir purple basil pesto sauce prepared with four different cheese varieties: Comparison of physical, bioactive and rheological properties
Küçük Resim Yok
Tarih
2024
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier Ltd
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
The demand for pesto sauces with different properties (such as color, taste, flavor) has increased recently. This study aimed to investigate the effects of geographically-registered Arapgir purple basil pesto sauce prepared with four different cheese varieties (Beyaz, Tulum, fresh- and aged-Kashar) on physical, rheological characterization and sensory properties. Pesto sauces had an acidic score according to chemical and sensory characterization. Pesto sauce with Tulum cheese exhibited higher bioactivity (total phenolic contents and antioxidant activities) than other sauces (P<0.05). All sauces showed shear thinning behavior and low solid-like structure, elastic properties and weak gel-like characteristics with G?>G?. The Herschel Bulkley model fitted the flow experimental data well (R2>0.9991). All of the pesto sauces prepared with different cheese varieties were appreciated at high levels in sensory evaluation by the panelists. © 2023 The Author(s)
Açıklama
Anahtar Kelimeler
Basil, Cheese types, Consistency, Ocimum basilicum, Pesto sauce, Rheology
Kaynak
Food Chemistry Advances
WoS Q Değeri
Scopus Q Değeri
N/A
Cilt
4
