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Ribas JCR, Matumoto-Pintro PT, Vital ACP, et al. Influence of basil (. J Food Sci Technol. 2019;56(12):5214-5224doi: 10.1007/s13197-019-03990-5.
Ribas, J. C. R., Matumoto-Pintro, P. T., Vital, A. C. P., Saraiva, B. R., Anjo, F. A., Alves, R. L. B., Santos, N. W., Machado, E., Agustinho, B. C., & Zeoula, L. M. (2019). Influence of basil (. Journal of food science and technology, 56(12), 5214-5224. https://doi.org/10.1007/s13197-019-03990-5
Ribas, Jessyca C R, et al. "Influence of basil (." Journal of food science and technology vol. 56,12 (2019): 5214-5224. doi: https://doi.org/10.1007/s13197-019-03990-5
Ribas JCR, Matumoto-Pintro PT, Vital ACP, Saraiva BR, Anjo FA, Alves RLB, Santos NW, Machado E, Agustinho BC, Zeoula LM. Influence of basil (. J Food Sci Technol. 2019 Dec;56(12):5214-5224. doi: 10.1007/s13197-019-03990-5. Epub 2019 Aug 09. PMID: 31749468; PMCID: PMC6838276.
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J Food Sci Technol. 2019 Dec;56(12):5214-5224. doi: 10.1007/s13197-019-03990-5. Epub 2019 Aug 09.

Influence of basil (.

Journal of food science and technology

Jessyca C R Ribas, Paula T Matumoto-Pintro, Ana Carolina P Vital, Bianka R Saraiva, Fernando A Anjo, Ruth L B Alves, Nadine W Santos, Erica Machado, Bruna C Agustinho, Lúcia M Zeoula

Affiliations

  1. 1Programa de Pós-graduação em Zootecnia, Universidade Estadual de Maringá, Av. Colombo, 5790, Maringá, Paraná 87020-900 Brazil.
  2. 2Departamento de Agronomia, Universidade Estadual de Maringá, Av. Colombo, 5790, Maringá, Paraná 87020-900 Brazil.
  3. 3Programa de Pós-graduação em Ciência de Alimentos, Universidade Estadual de Maringá, Av. Colombo, 5790, Maringá, Paraná 87020-900 Brazil.

PMID: 31749468 PMCID: PMC6838276 DOI: 10.1007/s13197-019-03990-5

Abstract

The inclusion of basil in the development of fresh cheeses made with organic buffalo milk was studied. The treatments were: 0 (without basil), 2.5, 5.0 and 7.5 g dried basil/kg of cheese. The cheeses were stored under refrigeration at 4 ± 1 °C during 21 days. The addition of basil did not modify fat, protein, moisture and mineral content of cheeses. The total polyphenol content and antioxidant activity of cheeses increased with basil addition at day one, with a significant reduction in cheeses with 21 days of storage. Cheeses with basil presented higher antioxidant activity and lower pH. The inclusion of basil changed hardness and chewiness, but not influenced springiness and cohesiveness. The microstructure was less homogeneous in cheeses with basil. Cheese with 2.5 and 5.0 g dried basil/kg cheese were preferred by consumers. Thus, the basil improves functional and modify technological characteristics of fresh cheeses and presented good acceptability.

© Association of Food Scientists & Technologists (India) 2019.

Keywords: Microstructure; Natural antioxidant; Polyphenols; Sensory analysis

Conflict of interest statement

Conflict of interestThere is no conflict of interest.

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