A geographically-registered Arapgir purple basil pesto sauce prepared with four different cheese varieties: Comparison of physical, bioactive and rheological properties
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)...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-06-01
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| Series: | Food Chemistry Advances |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X23004082 |
| _version_ | 1797374130178228224 |
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| author | K. Altay D. Sahingil A.A. Hayaloglu |
| author_facet | K. Altay D. Sahingil A.A. Hayaloglu |
| author_sort | K. Altay |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-03-08T19:00:26Z |
| format | Article |
| id | doaj.art-fde4fd7d4d42476499674d88abc7b155 |
| institution | Directory Open Access Journal |
| issn | 2772-753X |
| language | English |
| last_indexed | 2024-03-08T19:00:26Z |
| publishDate | 2024-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry Advances |
| spelling | doaj.art-fde4fd7d4d42476499674d88abc7b1552023-12-28T05:20:13ZengElsevierFood Chemistry Advances2772-753X2024-06-014100587A geographically-registered Arapgir purple basil pesto sauce prepared with four different cheese varieties: Comparison of physical, bioactive and rheological propertiesK. Altay0D. Sahingil1A.A. Hayaloglu2Ministry of Agriculture and Forestry, Olive Research Institute, 35100 İzmir, Türkiye; Department of Food Engineering, Inonu University, 44280 Malatya, TürkiyeDepartment of Food Engineering, Inonu University, 44280 Malatya, TürkiyeDepartment of Food Engineering, Inonu University, 44280 Malatya, Türkiye; Corresponding author.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.http://www.sciencedirect.com/science/article/pii/S2772753X23004082Pesto sauceBasilOcimum basilicumCheese typesConsistencyRheology |
| spellingShingle | K. Altay D. Sahingil A.A. Hayaloglu A geographically-registered Arapgir purple basil pesto sauce prepared with four different cheese varieties: Comparison of physical, bioactive and rheological properties Food Chemistry Advances Pesto sauce Basil Ocimum basilicum Cheese types Consistency Rheology |
| title | A geographically-registered Arapgir purple basil pesto sauce prepared with four different cheese varieties: Comparison of physical, bioactive and rheological properties |
| title_full | A geographically-registered Arapgir purple basil pesto sauce prepared with four different cheese varieties: Comparison of physical, bioactive and rheological properties |
| title_fullStr | A geographically-registered Arapgir purple basil pesto sauce prepared with four different cheese varieties: Comparison of physical, bioactive and rheological properties |
| title_full_unstemmed | A geographically-registered Arapgir purple basil pesto sauce prepared with four different cheese varieties: Comparison of physical, bioactive and rheological properties |
| title_short | A geographically-registered Arapgir purple basil pesto sauce prepared with four different cheese varieties: Comparison of physical, bioactive and rheological properties |
| title_sort | geographically registered arapgir purple basil pesto sauce prepared with four different cheese varieties comparison of physical bioactive and rheological properties |
| topic | Pesto sauce Basil Ocimum basilicum Cheese types Consistency Rheology |
| url | http://www.sciencedirect.com/science/article/pii/S2772753X23004082 |
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