Development of Pesto Sauce with Moringa Leaves and Baru Almonds: A Strategy to Incorporate Underutilized Ingredients with Nutritional and Sensory Viability

The growing demand for healthy and sensorially pleasing foods is accompanied by increas- ing sustainability concerns among consumers and industry. Therefore, exploring native and underutilized resources for traditional preparations is important. This study evaluated the incorporation of Moringa oleifera leaves and baru almonds (Dipteryx alata) in pesto sauce, comparing them to the traditional recipe regarding composition, color, total pheno- lics, volatiles, sensory characteristics, and...