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

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.

Effect of milk protein concentrate supplementation on body composition and biochemical markers during a resistance training program

“…In general, the acceptability of a food and its commercial success depend directly on its sensory attributes (Siqueira et al, 2013). Therefore, it is essential to carry out studies related to the sensory issue and the acceptability of the product by consumers during its development (Pinto et al, 2022;Pinto et al, 2019). In addition, an evaluation of the functionality and benefits related to its consumption, such as mass gain, are of great value when seeking to develop products for practitioners of physical activities.…”