Effect of various method of heat treatment on sensory quality of basil

Abstract

The aim of the study was to evaluate the effect of low-temperature cooking and traditional infusion on the sensory quality and colour of fresh basil using different food matrices. Methods. The research material was fresh basil (Ocimum basilicum L.) from hydroponic cultivation. The study had 2 stages design. The first stage was preliminary and intended to determine the usefulness of 6 food products as basil matrix in the sous-vide method. These were food monoproducts (rice, water, oil) and dishes (chicken fillet, béchamel sauce, sugar syrup). The matrixes simulating the carbohydrate (sugar syrup), fatty (oil) and neutral (water) food raw materials were selected for the second stage. In this stage, the effect of the various heat treatment method, temperature and type of medium on the flavour and odor profile and the colour was determined. Macerates containing 10% of fresh basil leaves were processed with sous-vide treatment (65-85°C for 1 hour). Traditional infusions were macerated from hot water (100°C) start for 1 hour