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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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.
KeywordsNatural antioxidant Polyphenols Sensory analysis Microstructure
We thank the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) for their scholarship financial support.
Compliance with ethical standards
Conflict of interest
There is no conflict of interest.
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