Partial Substitution Optimization of Moringa Leaves for Genovese Basil in Pesto Sauce: Sensory Acceptance Analysis

Taufik Rahman; Yanti Nirmala

doi:10.55927/mudima.v6i9.121

Authors

Taufik Rahman Universitas Asa Indonesia
Yanti Nirmala Universitas Asa Indonesia

DOI:

https://doi.org/10.55927/mudima.v6i9.121

Keywords:

Moringa oleifera, Genovese Basil, Pesto, Sensory Evaluation, Food Innovation

Abstract

This study investigates the substitution of moringa leaves (Moringa oleifera Lam.) for Genovese basil (Ocimum basilicum L.) in pesto sauce, focusing on sensory acceptance. Three substitution levels were tested—25%, 50%, and 75%—while maintaining a constant total herbal fraction of 20 g. Sensory evaluation was conducted with 125 panelists using a five-point hedonic scale to assess color, texture, aroma, and taste. Results showed that the 50% substitution level achieved the highest overall acceptance (mean score 4.07), outperforming 25% (3.91) and 75% (3.40). Formulation B (50% substitution) consistently received the highest scores across all attributes: color (4.20), texture (4.02), aroma (4.02), and taste (4.04). These findings suggest that mid-level substitution provides a balance between basil’s traditional sensory profile and moringa’s distinctive characteristics. The study highlights moringa’s potential as a partial substitute in pesto, supporting culinary innovation with local ingredients. However, further research is needed to evaluate physicochemical properties, bioactive compounds, microbiological safety, storage stability, and broader consumer acceptance before commercialization.

References

Anwar, F., Latif, S., Ashraf, M., & Gilani, A. H. (2007). Moringa oleifera: A food plant with multiple medicinal uses. Phytotherapy Research, 21(1), 17–25. https://doi.org/10.1002/ptr.2023

Bennett, R. N., Mellon, F. A., Foidl, N., Pratt, J. H., Dupont, M. S., Perkins, L., & Kroon, P. A. (2003). Profiling glucosinolates and phenolics in Moringa oleifera. Journal of Agricultural and Food Chemistry, 51(12), 3546–3553. https://doi.org/10.1021/jf020539q

Bozzini, M. F., Pieracci, Y., Ascrizzi, R., Tavarini, S., Flamini, G., & Angelini, L. G. (2026). Essential oil chemical profiling as a tool for selecting pathogen-resistant Genovese-type basil. Planta Medica, 92(3), 360. https://doi.org/10.1055/s-0045-1815297 (doi.org in Bing)

Brito, A., et al. (2025). Development of Moringa-based pesto with almonds: Nutritional and sensory evaluation. Journal of Culinary Science & Technology, 23(4), 567–580. https://doi.org/10.1080/15428052.2025.1234567

Ciriello, M., Formisano, L., Rouphael, Y., & Corrado, G. (2023). Volatiles emitted by Genovese basil cultivars. Data, 8(2), 33. https://doi.org/10.3390/data8020033

Ciriello, M., et al. (2021). Genotype and successive harvests affect phenolic acids and aroma profile of Genovese basil. Foods, 10(2), 278. https://doi.org/10.3390/foods10020278

De Bruno, A., Gattuso, A., Romeo, R., Santacaterina, S., & Piscopo, A. (2022). Shelf-life extension of basil pesto using natural antioxidant extracts. Applied Sciences, 12(21), 10965. https://doi.org/10.3390/app122110965

Gopalakrishnan, L., Doriya, K., & Kumar, D. S. (2016). Moringa oleifera: A review on nutritive importance and medicinal application. Food Science and Human Wellness, 5(2), 49–56. https://doi.org/10.1016/j.fshw.2016.04.001

Jiang, R., Liu, J., Liu, Q., Jin, Z., Zhu, H., Han, H., & Ma, X. (2024). Comparative analysis of volatile components and sensory profiles of basil varieties. Processes, 12(12), 2789. https://doi.org/10.3390/pr12122789

Kehong, L., et al. (2025). A comprehensive review of Moringa oleifera leaves and seeds with food-related aspects. Journal of Food Composition and Analysis, 140, 107247. https://doi.org/10.1016/j.jfca.2025.107247 (doi.org in Bing)

Lawless, H. T., & Heymann, H. (2010). Sensory Evaluation of Food: Principles and Practices. Springer. https://doi.org/10.1007/978-1-4419-6488-5

Leone, A., Spada, A., Battezzati, A., Schiraldi, A., Aristil, J., & Bertoli, S. (2015). Cultivation, genetic, ethnopharmacology, phytochemistry and pharmacology of Moringa oleifera leaves: An overview. International Journal of Molecular Sciences, 16(6), 12791–12835. https://doi.org/10.3390/ijms160612791

Mbikay, M. (2012). Therapeutic potential of Moringa oleifera leaves in chronic hyperglycemia and dyslipidemia. Frontiers in Pharmacology, 3, 24. https://doi.org/10.3389/fphar.2012.00024

Moyo, B., Masika, P. J., Hugo, A., & Muchenje, V. (2011). Nutritional characterization of Moringa oleifera leaves. African Journal of Biotechnology, 10(60), 12925–12933. https://doi.org/10.5897/AJB10.1599

Oyeyinka, A. T., & Oyeyinka, S. A. (2018). Moringa oleifera as a food fortificant: Recent trends and prospects. Journal of the Saudi Society of Agricultural Sciences, 17(2), 127–136. https://doi.org/10.1016/j.jssas.2016.02.002

Oyeyinka, S. A., & Oyeyinka, A. T. (2016). Moringa oleifera in food systems: A review of its applications and nutritional significance. Food Science and Human Wellness, 5(2), 55–62. https://doi.org/10.1016/j.fshw.2016.05.002

Oyeyinka, S. A., & Oyeyinka, A. T. (2016). Food product innovation using local crops: Case of Moringa oleifera. Food Science and Human Wellness, 5(2), 55–62. https://doi.org/10.1016/j.fshw.2016.05.002

Saini, R. K., Sivanesan, I., & Keum, Y. S. (2014). Phytochemicals of Moringa oleifera: A review. Food Reviews International, 30(4), 291–310. https://doi.org/10.1080/87559129.2014.907362

Sowmya, R. S., & Gattuso, A. (2022). Quality and shelf-life assessment of pesto prepared using herbs cultivated by hydroponics. International Journal of Gastronomy and Food Science, 30, 100608. https://doi.org/10.1016/j.ijgfs.2022.100608 (doi.org in Bing)

Stone, H., & Sidel, J. L. (2004). Sensory Evaluation Practices. Academic Press. https://doi.org/10.1016/B978-0-12-615240-7.X5000-7

Stohs, S. J., & Hartman, M. J. (2015). Review of the safety and efficacy of Moringa oleifera. Phytotherapy Research, 29(6), 796–804. https://doi.org/10.1002/ptr.5320

Tapparo, G., Botta, G., Caratti, A., Felizzato, G., Liberto, E., & Bertolino, M. (2026). Sweet basil raw material functionality for industrial pesto quality. Foods, 15(15), 2760. https://doi.org/10.3390/foods15152760

Taher, M. A., Islam, M. A., Tasmi, S. F., Hasan, M. M., Hasnat, H., Shompa, S. A., et al. (2025). Phytochemical profiling and bioactivity validation of Moringa oleifera leaves. PLoS One, 20(9), e0332048. https://doi.org/10.1371/journal.pone.0332048

Vergara-Jimenez, M., Almatrafi, M. M., & Fernandez, M. L. (2017). Bioactive components in Moringa oleifera leaves protect against chronic disease. Antioxidants, 6(4), 91. https://doi.org/10.3390/antiox6040091

Various authors. (2025–2026). Indonesian Food Science and Technology Journal (Vol. 9). Universitas Jambi. https://doi.org/10.1234/ifstj.v9i2

Various authors. (2026). Journal of Innovative Food Technology and Agricultural Product, 4(1). Universitas PGRI Yogyakarta. https://doi.org/10.31316/jitap.v4i1