A geographically-registered Arapgir purple basil pesto sauce prepared with four different cheese varieties: Comparison of physical, bioactive and rheological properties

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dc.authorscopusid57205076814
dc.authorscopusid36718135700
dc.authorscopusid58294234900
dc.contributor.authorAltay K.
dc.contributor.authorSahingil D.
dc.contributor.authorHayaloglu A.A.
dc.date.accessioned2024-08-04T20:03:48Z
dc.date.available2024-08-04T20:03:48Z
dc.date.issued2024
dc.departmentİnönü Üniversitesien_US
dc.description.abstractThe 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)en_US
dc.identifier.doi10.1016/j.focha.2023.100587
dc.identifier.issn2772-753X
dc.identifier.scopus2-s2.0-85181093697en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.urihttps://doi.org/10.1016/j.focha.2023.100587
dc.identifier.urihttps://hdl.handle.net/11616/92107
dc.identifier.volume4en_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevier Ltden_US
dc.relation.ispartofFood Chemistry Advancesen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectBasilen_US
dc.subjectCheese typesen_US
dc.subjectConsistencyen_US
dc.subjectOcimum basilicumen_US
dc.subjectPesto sauceen_US
dc.subjectRheologyen_US
dc.titleA geographically-registered Arapgir purple basil pesto sauce prepared with four different cheese varieties: Comparison of physical, bioactive and rheological propertiesen_US
dc.typeArticleen_US

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