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

Daiane Dos Santos Pinto,João Evangelista De Ávila Dos Santos,Socorro Vanesca Frota Gaban,Janevane Silva De Castro,Raimundo Wilane De Figueiredo,Ronaldo Ferreira Do Nascimento,Fernando Lima De Menezes,Antônia Torres Ávila Pimenta,Sandra Dos Santos Silva

doi:10.1590/fst.28121

Daiane Dos Santos Pinto, João Evangelista De Ávila Dos Santos + Show 7 more

Open Access

https://doi.org/10.1590/fst.28121

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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.

Highlights

Non-dairy plant-based beverage markets have evolved significantly in recent years, in part due to the conditions of lactose intolerance, cow’s milk allergy in consumers (Aydar et al, 2020)
The results of the physicochemical characterization of cashew nuts, brown rice, and prunes were similar to those found in other studies (Rico et al, 2016; Freitas et al, 2012; Saleh et al, 2019; Igwe & Charlton, 2016)
The results showed that the moisture value was inversely proportional to the concentration of cashew nuts and prunes

Summary

Introduction

Non-dairy plant-based beverage markets have evolved significantly in recent years, in part due to the conditions of lactose intolerance, cow’s milk allergy in consumers (Aydar et al, 2020). The global plant-based beverages market was estimated to be US$ 247.8 billion in 2018, and expected to reach US$ 474.6 billion by 2028, with a CAGR of 6.7% during 2018-2028 (ReportBuyer, 2018) These beverages result from the maceration of plant material, such as cereals, nuts, and legumes, extraction in water, and further homogenization (Munekata et al, 2020). Cashew nuts (Anacardium occidentale) are consumed globally for their taste, texture, and other attributes They are an oleaginous fruit rich in monounsaturated lipids and phytosterols, such as β-sitosterol, and present a good protein nutritional quality, containing all the essential amino acids for humans (Freitas et al, 2012; Das et al, 2014; Derewiaka et al, 2014). Up to 40% of kernels are broken, and considered by-products, and these could present an alternative for the production of nut-based beverages (Lima et al, 2017)

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