Influence of basil (Ocimum basilicum Lamiaceae) addition on functional, technological and sensorial characteristics of fresh cheeses made with organic buffalo milk
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...
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| Veröffentlicht in: | Journal of food science and technology 2019-12, Vol.56 (12), p.5214-5224 |
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| creator | Ribas, Jessyca C. R. Matumoto-Pintro, Paula T. Vital, Ana Carolina P. Saraiva, Bianka R. Anjo, Fernando A. Alves, Ruth L. B. Santos, Nadine W. Machado, Erica Agustinho, Bruna C. Zeoula, Lúcia M. |
| description | 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. |
| doi_str_mv | 10.1007/s13197-019-03990-5 |
| format | Article |
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R. ; Matumoto-Pintro, Paula T. ; Vital, Ana Carolina P. ; Saraiva, Bianka R. ; Anjo, Fernando A. ; Alves, Ruth L. B. ; Santos, Nadine W. ; Machado, Erica ; Agustinho, Bruna C. ; Zeoula, Lúcia M.</creator><creatorcontrib>Ribas, Jessyca C. R. ; Matumoto-Pintro, Paula T. ; Vital, Ana Carolina P. ; Saraiva, Bianka R. ; Anjo, Fernando A. ; Alves, Ruth L. B. ; Santos, Nadine W. ; Machado, Erica ; Agustinho, Bruna C. ; Zeoula, Lúcia M.</creatorcontrib><description>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.</description><identifier>ISSN: 0022-1155</identifier><identifier>EISSN: 0975-8402</identifier><identifier>DOI: 10.1007/s13197-019-03990-5</identifier><identifier>PMID: 31749468</identifier><language>eng</language><publisher>New Delhi: Springer India</publisher><subject>Antioxidants ; Buffalo milk ; Cheese ; Cheese industry ; Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; Dairy products ; Food Science ; Nutrition ; Ocimum basilicum ; Original ; Original Article ; Refrigeration ; Sensory properties</subject><ispartof>Journal of food science and technology, 2019-12, Vol.56 (12), p.5214-5224</ispartof><rights>Association of Food Scientists & Technologists (India) 2019</rights><rights>Journal of Food Science and Technology is a copyright of Springer, (2019). All Rights Reserved.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c451t-9c296ab85375fb970a6081419e01b62f9a711035785973571c1d14c2ec933d7f3</citedby><cites>FETCH-LOGICAL-c451t-9c296ab85375fb970a6081419e01b62f9a711035785973571c1d14c2ec933d7f3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC6838276/pdf/$$EPDF$$P50$$Gpubmedcentral$$H</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC6838276/$$EHTML$$P50$$Gpubmedcentral$$H</linktohtml><link.rule.ids>230,314,727,780,784,885,27924,27925,41488,42557,51319,53791,53793</link.rule.ids></links><search><creatorcontrib>Ribas, Jessyca C. R.</creatorcontrib><creatorcontrib>Matumoto-Pintro, Paula T.</creatorcontrib><creatorcontrib>Vital, Ana Carolina P.</creatorcontrib><creatorcontrib>Saraiva, Bianka R.</creatorcontrib><creatorcontrib>Anjo, Fernando A.</creatorcontrib><creatorcontrib>Alves, Ruth L. B.</creatorcontrib><creatorcontrib>Santos, Nadine W.</creatorcontrib><creatorcontrib>Machado, Erica</creatorcontrib><creatorcontrib>Agustinho, Bruna C.</creatorcontrib><creatorcontrib>Zeoula, Lúcia M.</creatorcontrib><title>Influence of basil (Ocimum basilicum Lamiaceae) addition on functional, technological and sensorial characteristics of fresh cheeses made with organic buffalo milk</title><title>Journal of food science and technology</title><addtitle>J Food Sci Technol</addtitle><description>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.</description><subject>Antioxidants</subject><subject>Buffalo milk</subject><subject>Cheese</subject><subject>Cheese industry</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>Dairy products</subject><subject>Food Science</subject><subject>Nutrition</subject><subject>Ocimum basilicum</subject><subject>Original</subject><subject>Original Article</subject><subject>Refrigeration</subject><subject>Sensory properties</subject><issn>0022-1155</issn><issn>0975-8402</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2019</creationdate><recordtype>article</recordtype><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><recordid>eNp9Uk1rFTEUHUSxpfYPuAq4qdDR3GQySTaCFD8KD7rRdchk7ryXmklqMqP4e_yjzXOKogtD4J7LPefcEE7TPAf6CiiVrwtw0LKloFvKtaateNScUi1FqzrKHldMGWsBhDhpzku5pfVwJhWjT5sTDrLTXa9Om5_XcQorRockTWSwxQdyceP8vM5b511FOzt769DiS2LH0S8-RVLvtEZ3xDZckgXdIaaQ9t7ZQGwcScFYUva1cwebrVsw-7J4V46bpozlUAeIBQuZ7Yjku18OJOW9jd6RYZ0mGxKZffjyrHlSccHzh3rWfH7_7tPVx3Z38-H66u2udZ2ApdWO6d4OSnAppkFLanuqoAONFIaeTdpKAMqFVELLWsDBCJ1j6DTno5z4WfNm871bhxlHh3HJNpi77Gebf5hkvfl7Ev3B7NM30yuumOyrwcWDQU5fVyyLmX1xGIKNmNZiGIdeqp5KVqkv_qHepjXXn6wsJilTWvRQWWxjuZxKyTj9fgxQc4yB2WJgagzMrxgYUUV8E5VKjnvMf6z_o7oHdr-2CA</recordid><startdate>20191201</startdate><enddate>20191201</enddate><creator>Ribas, Jessyca C. 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R. ; Matumoto-Pintro, Paula T. ; Vital, Ana Carolina P. ; Saraiva, Bianka R. ; Anjo, Fernando A. ; Alves, Ruth L. 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R.</au><au>Matumoto-Pintro, Paula T.</au><au>Vital, Ana Carolina P.</au><au>Saraiva, Bianka R.</au><au>Anjo, Fernando A.</au><au>Alves, Ruth L. B.</au><au>Santos, Nadine W.</au><au>Machado, Erica</au><au>Agustinho, Bruna C.</au><au>Zeoula, Lúcia M.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Influence of basil (Ocimum basilicum Lamiaceae) addition on functional, technological and sensorial characteristics of fresh cheeses made with organic buffalo milk</atitle><jtitle>Journal of food science and technology</jtitle><stitle>J Food Sci Technol</stitle><date>2019-12-01</date><risdate>2019</risdate><volume>56</volume><issue>12</issue><spage>5214</spage><epage>5224</epage><pages>5214-5224</pages><issn>0022-1155</issn><eissn>0975-8402</eissn><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. 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| subjects | Antioxidants Buffalo milk Cheese Cheese industry Chemistry Chemistry and Materials Science Chemistry/Food Science Dairy products Food Science Nutrition Ocimum basilicum Original Original Article Refrigeration Sensory properties |
| title | Influence of basil (Ocimum basilicum Lamiaceae) addition on functional, technological and sensorial characteristics of fresh cheeses made with organic buffalo milk |
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