Published in Scientific Papers. Series D. Animal Science, Vol. LXVI, Issue 2
Written by Delia-Gabriela DUMBRAVA, Diana-Nicoleta RABA, Camelia MOLDOVAN, Mirela-Viorica POPA, Corina Dana MISCA, Mariana-Atena POIANA, Marioara DRUGA, Carmen Daniela PETCU
Since the beginning of the third millennium, globally, there has been a continuous increase of the flexitarian, vegetarian and vegan diet people number, which has led to a higher market demand for plant-based alternatives to meat products. The work first goal was to obtain a cashew nuts pariser, in two assortments: VCP1 and VCP2, the difference between them being that in VCP2 was added red beet juice as natural coloring. Another aim of this paper was to analyze the two finished products concerning total polyphenol content (TPC), antioxidant activity by Cupric Ion Reducing Antioxidant Capacity (CUPRAC) and by 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging activity (RSA), proximate composition, energy value and sensory characteristics (5 points hedonic scale). Because, compared to cashews, red beet juice had a TPC (9.46±0.14 mg gallic acid/g) more than twice as high, a CUPRAC (68.72±0.18 mg Trolox/g) more than 5 times higher, a stronger RSA, the addition of this juice to VCP2 determined a higher TPC and a better antioxidant activity compared to VCP1. Both finished products were well appreciated by tasters for all organoleptic characteristics.
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