Development of High Antioxidant Yoghurt Made from a Mixture of Cashew (Anacardium occidentale) Extract and Red Roses (Rosa damascena) Juice

Abstract

: Introduction: Plant-based food products are gaining popularity and assumed to be healthier than animal-based ingredients products. Cashews, which contains a good source of vitamin E, and red roses, which contain vitamin C and anthocyanin, had a promising potential to be developed as desirable plant protein-based yogurt. Objective: to examine sensory properties and nutrients compositions of yogurt made from a different ratio of cashews nut extract (CNE) and red roses juice (RRJ). Methods: This experimental study developed four yogurt formulations. Formula 0/F0 (control) contains 100 ml CNE: 0 ml RRJ, F1 contains 75 ml CNE: 25 ml RRJ, F2 contains 50 ml CNE: 50 ml RRJ, and F3 contain 25 ml CNE: 75 ml RRJ. Sensory properties were assessed by 25 semi-panelists and 30 consumer panelists, nutrients composition, antioxidant activity, viscosity, pH, Total Acid and Total Plate Count (TPC) were analyzed in a food laboratory. One way ANOVA test was used to answer the research question. Results: F2 had high acceptance based on sensory properties while F3 had the highest antioxidant activity. Water, carbohydrate, protein and fat content significantly differed across the formulas. Conclusion: Cashew and red roses can be used to develop a high antioxidant and good sensory plant-based yogurt.