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- W4306173943 abstract "The demand for ready-to-eat pesto is increasing day by day. The objective of the present study was to understand the biochemical properties and rheological, sensory, & shelf-life quality of pesto samples prepared from soil cultivated basil (SBP), coriander (SCP), and hydroponically cultivated basil (HBP), coriander (HCP). The amount of bioactive compounds was much higher in HBP among the four samples. Rheological characteristics of HBP showed higher shear stress (694.54 ± 27.98 Pa), viscosity (15656 ± 138.32 mPa s), and torque (3.1162 ± 0.71 mN m) as compared to HCP, SBP and SCP. Moreover, HBP showed better sensory qualities over other samples. Both HBP and HCP showed more desired physicochemical (aw, pH, peroxidase value, and titratable acidity) stability throughout the storage period than SBP and SCP. The color quality and microbial stability of HBP and HCP throughout the storage period were better than SBP and SCP. Pesto prepared from hydroponically cultivated herbs works to be a better quality option at the commercial level." @default.
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- W4306173943 date "2022-12-01" @default.
- W4306173943 modified "2023-09-27" @default.
- W4306173943 title "Quality and shelf-life assessment of pesto prepared using herbs cultivated by hydroponics" @default.
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- W4306173943 doi "https://doi.org/10.1016/j.ijgfs.2022.100608" @default.
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