Abstract
One of the major problems for pesto sauce type products is the tendency of oil to cream, causing their alteration and decreasing consumer’s acceptability. In this study, colloidal and oxidative stability of pesto samples with (0.5-1.2%) of beeswax was evaluated during storage at 4, 20 and 40°C. The rheological behavior and color analysis was evaluated at the same temperatures. Sensory evaluation by using a hedonic test was also perfomed. Increasing the samples beeswax content increased the pesto colloidal stability. The samples with 0.8-1.2% have the highest stability and overall performed well on sensory analysis. The peroxide values of samples increased significantly (p
Highlights
Pesto is a typical Italian basil-based pasta sauce (Mitić-culafić et al, 2014; Zunin et al, 2009; Masino et al, 2008) which has recently met with the favor of the international market in North America (Zunin et al, 2009; Fabiano et al, 2000)
It is significant (r=0.347) for yellow component (b*). This indicated that for a color component (a*) almost constant, the yellow component (b*) was high according to wax added increasing. These results show clearly that the presence of beeswax affects the color of studied pesto sauce
The colloidal stability of samples decreased as the storage time and temperature increased, reaching 94.97, 95.15 and 97.88 % for samples with 0.8%, 1% and 1.2% of wax, respectively, after 793h at 40 °C
Summary
Pesto is a typical Italian basil-based pasta sauce (Mitić-culafić et al, 2014; Zunin et al, 2009; Masino et al, 2008) which has recently met with the favor of the international market in North America (Zunin et al, 2009; Fabiano et al, 2000). The pesto sauce is the second most popular pasta sauce after tomato sauce (Masino et al, 2008) It is traditionally prepared by carefully mixing of basil, cheese, extra-virgin olive oil, pine nuts and/or walnuts and garlic (Mitić-culafić et al, 2014; Salvadeo et al, 2007). Salad rocket has been grown in the Mediterranean area since Roman times and are being presently extensively cultivated in various places for commercial purposes (Pasini et al, 2012). The aims of this study were (i) the physicochemical and rheological characterization of pesto sauce based of rocket salad (ii) to investigate its colloidal and oxidative stabilization by beeswax addition in function of temperature and time of storage
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