Production of healthy mixed vegetable beverage: antioxidant capacity, physicochemical and sensorial properties

PINTO, Daiane dos Santos; SILVA, Sandra dos Santos; FIGUEIREDO, Raimundo Wilane de; MENEZES, Fernando Lima de; CASTRO, Janevane Silva de; PIMENTA, Antônia Torres Ávila; SANTOS, João Evangelista de Ávila dos; NASCIMENTO, Ronaldo Ferreira do; GABAN, Socorro Vanesca Frota

doi:10.1590/fst.28121

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Original Article • Food Sci. Technol (Campinas) 42 • 2022 • https://doi.org/10.1590/fst.28121 copy

Production of healthy mixed vegetable beverage: antioxidant capacity, physicochemical and sensorial properties

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

The present study aimed to develop and perform physicochemical and sensory analyses of new vegetable beverage with cashew nuts (C), brown rice, and prunes (P). Four formulations (F) were developed: F1: 3% C + 9% P; F2: 6% C + 9% P; F3: 3% C + 12% P; F4: 6% C + 12% P. All formulations had good acceptance with grades ranging from 6.14 to 7.23. Among formulations, F3 showed more promising from a functional and sensory point of view, since presented a higher content of oleic acid and antioxidant activity, and showed lower values for calories, lipids and viscosity compared to all other formulations. It was concluded that it was technically possible to develop an alternative vegetable beverage for those allergic to cow's milk, those with lactose intolerance, and people with obesity or cardiovascular and digestive problems.

Keywords:
vegetable beverage; cashew nuts; brown rice; prunes

	Coded Levels		Real levels (%)
Formulations (F)	Cashews	Dried plum	Cashews	Dried plum
F1	-1	-1	3	9
F2	1	-1	6	9
F3	-1	1	3	12
F4	1	1	6	12

Parameters	F1	F2	F3	F4
Moisture (%)	84.42^a ± 0.04	81.66^b ± 1.10	82.96^b ± 0.01	81.57^b ± 0.09
Ash (%)	0.30^a ± 0.01	0.37^a ± 0.01	0.31^a ± 0.02	0.40^a ± 0.05
Protein (%)	0.97^c ± 0.00	1.15^a ± 0.05	0.97^c ± 0.00	1.65^b ± 0.00
Lipid (%)	1.98^a ± 0.14	2.99^a ± 0.81	2.20^a ± 0.44	2.59^a ± 0.81
Fiber crude (%)	0.51^b ±0.01	0.93^a ± 0.01	0.60^c ±0.02	0.54^d ± 0.01
Carbohydrate (%)	11.27^a ± 0.10	10.41^a ± 2.46	11.35^a ±2.69	13.19^a ± 0.86
Energetic value (kcal 100 mL^-1)	68.94^a ± 0.91	76.74^a ±7.44	69.14^a ± 7.17	80.80^a ± 4.12
Reduce sugar (%)	8.25^b ± 0.37	7.70^b ± 0.19	8.22^b ± 0.05	8.93^a ± 0.24
Non-reduce sugar (%)	1.47^a ± 0.17	1.64^a ± 0.04	1.54^a ± 0.02	1.53^a ± 0.02
pH	4.39^a ± 0.34	4.97^bc ±0.01	4.28^a ±0.24	4.61^ab ± 0.01
Acidity (% acid malic)	0.15^a ± 0.01	0.17^a ±0.01	0.22^b ± 0.01	0.20^b ± 0.01
SST (ºBrix)	10.1^d ± 0.10	12.06^c ±0.11	15.63^a ± 0.05	15.96^b ± 0.05
Antioxidants (µM trolox mL^-1)	Nd	Nd	3.67^a ± 0.12	2.71^b ± 0.05
Carotenoids (mg mL^-1)	0.10^a ± 0.02	0.10^a ± 0.04	0.15^a ± 0.22	0.15^a ±0.21
Viscosity (cP)	429.75^a ± 0.50	540.00^b ± 0.81	470.25^c ± 0.50	589.75^d ± 0.50
L*	48.40^b ± 0.31	52.64^a ± 0.35	43.22^d ± 0.22	46.38^c ± 0.12
a*	9.77^c ± 0.05	8.59^d ± 0.10	11.46^a ± 0.03	10.73^b ± 0.05
b*	24.35^c ± 0.09	24.95^b ± 0.24	27.69^a ± 0.12	27.52^a ± 0.17
c*	26.23^c ± 0.10	26.39^c ± 0.26	29.75^a ± 0.12	29.54^b ±0.17
h*	68.13^c ±0.03	71.0^a ± 0.07	67.50^d ±0.07	68.69^b ±0.14
Sensory attributes
Color	7.23^a ± 1.48	6.96^a ±1.45	6.93^a ±1.59	7.06^a ± 1.38
Smell aroma	6.53^a ± 1.42	6.54^a ±1.32	6.53^a ± 1.53	6.57^a ± 1.47
Mouthfeel	7.02^a ±1.46	7.16^a ±1.34	6.85^a ±1.69	6.68^a ± 1.97
Flavour	6.14^a ±1.84	6.16^a ±1.88	6.25^a ±1.98	6.33^a ± 1.87
Overall impressiom	6.54^a ±1.42	6.57^a ±1.39	6.50^a ±1.56	6.79^a ± 1.55
Fatty acid (%)
Palmitic acid (C16:0)	19.73	32.48	26.5	26.18
Oleic acid (C18:1)	55.08	35.49	56.83	41.44
Stearic acid (C18:0)	14.62	21.94	14.63	23.12

Formulations	τ0 (Pa)	K (Pa_·sⁿ)	n	R²
F1	0.927	0.202	1.009	0.950
F2	0.974	0.354	0.908	0.947
F3	1.128	1.316	0.672	0.951
F4	1.235	1.890	0.608	0.959

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[1] *Corresponding author: vanescafm@hotmail.com