Development of High Antioxidant Yoghurt Made from a Mixture of

Cashew (Anacardium occidentale) Extract and Red Roses

(Rosa damascena) Juice

Fitria Retno Andarini, Dudung Angkasa, Anugrah Noviati, Vitria Melani and Putri Ronitawati

Study Program of Nutrition Sciences, Esa Unggul University, Jl. Arjuna Utara No. 9, 11510, Jakarta, Indonesia

Keywords: Yoghurt, Cashew Nuts, Red Roses, Antioxidant, Sensory Properties.

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.

1 INTRODUCTION

In Indonesia, more than 36 million people die due to

non-communicable diseases (63% of all deaths) every

year. Cardiovascular diseases such as coronary heart

disease (CHD), strokes are among the number one

causes of death (Kementrian Kesehatan, 2013). A low

intake of antioxidants is a significant risk factor of

CHD (Frohlich & Quinlan, 2014). Demand for

functional food products such as yogurt that help

reduce and overcome this CHD problem is

increasing.

Traditional yogurt made from a fermentation

process of milk by a typical lactic acid bacteria,

namely Lactobacillus acidophilus, Lactobacillus

bulgaricus and Streptococcus thermophilus (Teguh,

Nugerahani, & Kusumawati, 2015). This kind of

yogurt already known for their health benefits such as

maintaining the digestive system, preventing

diarrhea, anti-cancer, can regulate cholesterol levels

in the blood (Syainah & Novita, 2014). However,

plant protein food products are gaining popularity

(Jeske, Zannini, & Arendt, 2018) and assumed to be

healthier than animal-based foods. Nowadays,

several studies already developed the plant-based

yogurt from legumes family such as soy(Favaro

Trindade, Terzi, Trugo, Della Modesta, & Couri,

2001) and black nut (Phaseolus vulgaris ‘Black

turtle’) (Triana, Angkasa, & Fadhilla, 2019) and

produce almost similar sensory acceptance and

nutritional contents.

The current study tries to develop plant-based

yogurt from cashew and red rose extract. Cashews

(Anacardium occidentale) contains 25-gram

unsaturated fats that had a benefit to reduce total

cholesterol and LDL (Low-Density Lipid) levels and

increasing levels of HDL (High-Density Lipids)

(Astawan, 2009). In addition, cashews had a good

source of vitamin E (460 μg / g) that can serve as a

powerful antioxidant (Griffin & Dean, 2017). In line

with cashews, in 100 grams of red rose contains

214.68 vitamin C, 195 mg anthocyanin (flavonoids)

that also can serve as antioxidants (Rahmawati,

2019). Red roses also can serve as a natural coloring

agent that can improve the sensory properties of

yogurt. If compared to another natural coloring agent

Andarini, F., Angkasa, D., Noviati, A., Melani, V. and Ronitawati, P.

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

DOI: 10.5220/0009562600340039

In Proceedings of the 1st International Conference on Health (ICOH 2019), pages 34-39

ISBN: 978-989-758-454-1

such Roselle calyx (Hibiscus sabdariffa L) can be

used but it contains low vitamin C (6.7 mg/100 g) and

no anthocyanin (Juniarka, Lukitaningsih, &

Noegrohati, 2011).

2 MATERIALS AND METHODS

2.1 Materials

Plant protein-based yogurt or cashews rose yogurt

was formulated by mixing cashew extract, red rose

juice, pectin, sugar, yogurt starter, vanilla flavor and

rose flavor. Details formulation was presented in

Table 1.

Table 1: Cashews rose yogurt formulation based on trial

and error.

Materials

Cashews nut (ml)

100

Red rose juice (ml)

Sugar (g)

Pectin (g)

Skim milk + Yoghurt starter

(ml)

Vanilla flavor (%)

Red rose flavor (%)

Total

132

2.2 Methods

This is an experimental study using a completely

randomized design (CRD) method with two factors,

namely cashew nut extract (CNE) and red rose juice

(RRJ). The ratio of CNE and RRJ were formulated

into Formula 0/F0 (control) which consist of 100 ml

CNE: 0 ml RRJ, F1 75 ml CNE: 25 ml RRJ, F2 50 ml

CNE: 50 ml RRJ, and F3 25 ml CNE: 75 ml RRJ.

Sensory properties were assessed by 25 semi-

panelists and 30 consumer panelists. They were

requested to assess the acceptance and quality of four

formulations parameters namely color, aroma,

texture, and taste (Kurniaty, Angkasa, & Fadhilla,

2018). Proximate analysis was analyzed by AOAC

developed methods (Association of Official

Agricultural Chemists (US) & Association of Official

Agricultural Chemists (US). Committee on Editing

Methods of Analysis, 1995). Antioxidant activity was

analyzed by DPPH methods (Molyneux, 2004).

Physical and chemical properties such viscosity, pH,

Total Acid were analyzed following our previous

study (Triana et al., 2019) while Total Plate Count

(TPC) analyzed with a method used by Yunita

(Yunita, Hendrawan, & Yulianingsih, 2015). All

samples were analyzed in duplicate. A one-way

ANOVA test was used to find the difference between

nutritional content and sensory properties across the

formulas.

3 RESULTS AND DISCUSSION

Table 2 presents the sensory properties of cashew

rose yogurt. Except for color, twenty-five semi-

panelists gave similar perception to all other

parameters. F3 had a highly preferred color while F1

less preferred.

Formula 1, 2 and 3 were perceived to have

traditional yogurt taste and aroma in Table 3. The

color is darker as the formula goes from F2 to F3. The

viscosity fluctuates where F2 more viscous than F0.

Overall, the panelist rate more than 50 points meaning

that they were interested in the cashews rose yogurt.

Table 2: Hedonic properties of cashews rose yogurt by 25 semi-trained panelists.

Parameter

Formulation

(mean±standard deviation)

Taste(mm)

46.04±12.22

40.96±19.75

45.60±14.37

42.12±15.76

0.591

Color (mm)

61.08±12.69

60.44±14.26

67.20±11.44

70.56±11.28

0.012*

Texture (mm)

53.92±16.11

53.96±14.30

51.56±15.43

53.40±17.67

0.945

Aroma (mm)

60.48±14.76

54.72±16.59

59.00±12.80

61.12±13.63

0.404

Overall (mm)

53.32±13.01

47.04±16.76

50.44±13.42

48.04±18.04

0.487

One way ANOVA test, numbers followed by different superscript letters in the same line show significantly different values

(p ≤ 0,05), Values are expressed as means ± standard deviation; a, b, c, d mark is Duncan's further test to state the differences

in each formula.

F0 = 100ml cashew extract: 0 ml red rose juice, F1 = 75ml cashew extract: 25ml red rose juice, F2 = 50 ml

cashew extract: 50ml red rose juice, F3 = 25ml red cashew extract: 75ml red rose juice;

Visual Analog Scale, 0 (extremely

dislike) - 100 (extremely like).

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

damascena) Juice

Table 3: Hedonic quality properties of cashews rose yogurt by 25 semi-trained panelists.

Parameter

Formulation

(mean±standard deviatioo)

Taste

(mm)

47.12±20.17

52.92±16.48

55.48±18.97

61.24±14.97

0.049*

Aroma

(mm)

31.20±21.48

63.80±14.05

67.68±14.61

75.80±15.05

0.001*

Color

(mm)

13.56±12.78

60.84±13.98

70.04±12.75

79.32±11.08

0.001*

Texture

(mm)

37.16±18.30

40.88±14.26

47.76±20.67

38.56±18.61

0.175

Overall

(mm)

56.32±16.134

59.84±14.559

58.84±16.499

57.30±16.492

0.869

One way ANOVA test, numbers followed by different superscript letters in the same line show significantly different values

(p ≤ 0,05), Values are expressed as means ± standard deviation; a, b, c, d mark is Duncan's further test to state the differences

in each formula.

F0 = 100ml cashew extract: 0 ml red rose juice, F1 = 75ml cashew extract: 25ml red rose juice, F2 = 50 ml

cashew extract: 50ml red rose juice, F3 = 25ml red cashew extract: 75ml red rose juice;

Visual Analog Scale,

0 (no taste) -

100 (typical yoghurt),

0 (no rose aroma) - 100 (typical rose aroma),

0 (White) - 100 (dark red),

0 (plain) - 100 (highly

viscous),

0 (not interested) - 100 (highly interested).

Table 4: Hedonic properties of cashews rose yoghurt by 30 consumer panellists.

Parameter

Formulation

(mean±standard deviation)

Taste (mm)

56.57±22.18

56.57±13.43

64.03±18.97

45.80±14.97

0.005*

Aroma (mm)

61.17±18.10

61.97±13.21

70.33±14.61

72.43±15.05

0.012*

Color (mm)

51.93±14.22

51.93±13.66

56.97±12.75

55.40±20.28

0.608

Texture (mm)

60.13±15.55

60.27±9.68

63.13±20.67

62.30±15.13

0.799

Overall (mm)

59.77±13.85

57.97±11.89

62.00±16.49

52.67±17.40

0.092

One way ANOVA test, numbers followed by different superscript letters in the same line show significantly different values

(p ≤ 0,05), Values are expressed as means ± standard deviation; a, b, c, d mark is Duncan's further test to state the differences

in each formula;

F0 = 100ml cashew extract: 0 ml red rose juice, F1 = 75ml cashew extract: 25ml red rose juice, F2 = 50 ml cashew extract:

50ml red rose juice, F3 = 25ml red cashew extract: 75ml red rose juice;

Visual Analog Scale, 0 (extremely dislike) - 100 (extremely like).

In contrast with semi-trained perception,

consumer panelists (Table 4) reported a higher score

for all parameters. In addition, taste and aroma were

parameters that differ across the formulas. F2 was the

most preferred by consumer panelists for almost all

parameters. Consumer panelists may act as public or

general consumers meaning it will determine final

product acceptance.

A current study found that semi-panelist likeness

only determined by the color of the cashews rose

yogurt. Consumer panelists mostly determined the

likeness of the tested product not by the color but by

the aroma and taste, meaning that color was not the

main factor to choose the yogurt in consumer

panelist’s perception. In most food products, color is

one of the important parameters to determine the

quality and acceptance of a food product (Triana et

al., 2019). The cashews rose yogurt‘s color derived

from the addition of red rose juice. The higher the

concentration of red rose juice, the brighter the red

color. In this yogurt that is as a natural coloring for

yogurt is the content of red rose juice. Red rose

contains anthocyanin which can be an alternative the

natural coloring of a food product (Priska, Peni,

Carvallo, & Ngapa, n.d.). However, the taste is the

most determinant of a food product. Product with

good color may not perceive as a good product if the

taste was not accepted. Aroma and taste theoretically

associated with each other since both of it assessed by

the connected olfactory sensors. The aroma is a

parameter that appears by chemical stimuli smelled

by olfactory nerves that are in the nasal cavity

(Negara et al., 2017). The aroma is an important

parameter to determine the level of consumer

acceptance of a food product. The study of yogurt

with the addition of noni fruit which states that the

addition of food can affect the aroma of a food

product and can increase the level of consumer

preferences for these food products. In this study, the

aroma of yogurt is influenced by the addition of red

rose extract. Red roses can affect the color of food in

addition to the aroma of a food product (Priska et al.,

n.d.). The aroma of roses is caused by volatile acidic

volatile or volatile acids that can affect the aroma of

a product (Rahmawati, 2019). In addition, there is a

little aroma of cashews because cashews contain

glutamic acid and aspartic acid which gives a

distinctive aroma (Handayani, 2010).

ICOH 2019 - 1st International Conference on Health

The result of the proximate analysis was presented

in Table 5. Moisture, fat, protein and carbohydrate

significantly differed across formulas. This research

is in line with (Triana et al., 2019) which says that the

water content is significantly different from the

statistical tests on each formula and can be influenced

by the food contained in the yogurt. In yogurt cashew

juice and red rose, juice are influenced by the addition

of red rose juice. At an average irregular water

content between formulations, this may be caused by

food and during the fermentation process of yogurt.

The content of water content in food products can

affect the shelf life, acceptability of the product and

the quality of the food product (Winarno, 2002).

Ash content of formula tends to decrease as the

formula goes from F0 to F3. It meant the lower the

cashew the lower the ash content. Ash content is a

proxy indicator for mineral content meaning that the

mineral content of F3 may be lower than F0.

However, the ash content fulfilled the national

standard of Indonesia (SNI 2981-2009).

Related to fat content, all formula fulfilled the

national standard of Indonesia. In line with Failasufa

and Pratjojo (Failasufa, Sunarto, & Pratjojo, 2015)

states that the results of the fat content in their yogurt

which made from sweet corn and soy, meet SNI (SNI

2981-2009). Triana et al (Triana et al., 2019) also

stated that their yogurt contained

low fat so that it had no effect on the total

fat in the yogurt. The protein content of

currently developed yogurt did not meet the SNI (SNI

2981-2009). In contrast with other studies (Anggrek

et al., 2018) (Triana et al., 2019) which met the SNI.

Protein content in fermented beverages such as yogurt

is influenced by the number of bacteria, where

bacteria will affect the enzymes used to break down

proteins into peptides which will then be hydrolyzed

into amino acids (Failasufa et al., 2015). The higher

the concentration of red rose juice, the higher the

lower the carbohydrate content. It may cause by the

lower content of carbohydrate in red rose juice.

Triana et al reported that (Triana et al., 2019) the

carbohydrates in each formulation can be influenced

by how much the ratio of ingredients and many

nutritional contents of carbohydrates in each 100gr

material.

Table 6 reported the antioxidant activity (AA) of

the cashews rose yogurt. The highest AA was found

in formula F3 which had IC50 about 15.51. The

antioxidant test uses the DPPH (1,1-Diphenyl-2-

Pikrilhidrazin) method to determine the 50% IC50 or

Inhibition Concentration level in cashew nut yogurt

and red rose juice. IC50 is an extract concentration

value that can inhibit and reduce half the free radicals.

Based on Table 6, the highest IC50 results were

obtained in the F3 formulation and the lowest in the

F0 formulations. So in F3 only 15.51 µl / mL of

yogurt is needed to inhibit 50% of free radicals while

in F0 it takes 1042.10 µl / mL to be able to inhibit

50% of free radicals. Based on the above results, it

can be ascertained that the cashew nut yogurt product

with the addition of red rose juice contains very high

antioxidants.

Table 5: Nutritional Content of cashew rose yogurt.

Parameter

Formulation (mean±standard deviation)

SNI

Moisture (g)

90.35±0.021

91.66±0.123

94.60±0.120

93.57±0.601

0.001*

Ash (g)

0.0025±0.001

0.0020±0.001

0.0018±0.001

0.0011±0.001

0.333

Maks. 1

Fat (g)

2.51±0.014

2.73±0.001

1.45±0.009

1.75±0.023

0.001*

0.6-2.9

Protein (g)

1.94±0.001

1.50±0.001

1.14±0.001

1.25±0.001

0.001*

Min. 2.7

Carbohidrat (g)

7.68±0.001

6.67±0.173

4.23±0.001

5.15±0.001

0.001*

Numbers followed by different superscript letters in the same line show significantly different. SNI = national standard of

Indonesia.

Table 6: Antioxidant activity of cashew rose yogurt.

Formulation

Sample (gram)

AEAC Score

(mg Vit.C/100gsample)

IC50 Score (mg/ml)

7.5371

13.59±9.25

1042.10

7.5161

129.05±13.97

32.86

7.5322

177.69±107.77

17.43

7.5181

245.95±73.36

15.51

Numbers followed by different superscript letters in the same line show significantly different values (p ≤ 0,05), Values are

expressed as means ± standard deviation.

The ABCD mark is Duncan's further test to state the differences in each formula

F0 = 100ml cashew juice: 0ml red rose juice, F1 = 75ml cashew juice: 25ml red rose juice, F2 = 50ml cashew juice: 50ml

red rose juice, F3 = 25ml red cashew juice: 75ml red roses juice.

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

damascena) Juice

Table 7: Physical and chemical properties of cashew rose yogurt.

Parameters

Formulations

Viscosity (cP)

4.06

4.11

3.90

3.96

Min.3.00-4.00

Total acid (%)

0.378

0.318

0.414

0.419

0.5-2.0% (SNI)

TPC

1.1x10

3.7x10

6.4x10

3.5x10

Max. 1x10

CFU/ ml (SNI)

Energy content

50.21

46.13

28.00

33.54

88 (USDA)

TPC=total plate count.

Table 7 reported the physical and chemical

properties of the cashew rose yogurt. The viscosity

of this yogurt does not meet SNI. This might be due

to the different types of starter cultures and the use of

pectin as a stabilizer whereas in yogurt the previous

research by (Harjiyanti, Pramono, & Mulyani, 2013)

only using two types of starter culture and no addition

of pectin so that yogurt meets SNI. The lower the pH

of eating yogurt will increasingly thicken. Therefore,

it can be possible that the viscosity of yogurt is

influenced by low pH levels. The pH levels in the

cashew nut yogurt and red rose juice have fulfilled the

SNI min.3.00-4.00. This research is in line with (Al-

Baarri, 2013) in the yogurt drink study with the

addition of star fruit which said a decrease in pH can

be influenced by BAL (Lactic Acid Bacteria) which

breaks lactose into lactic acid, then lactic acid is

produced as a result of sugar metabolism. The more

broken down of sugar by BAL, the faster the pH

decrease. Streptococci bacteria will reduce the pH to

5.00, then will be followed by Lactobacilli bacteria

until the pH reaches 4.50.

The highest total acid in cashew rose yogurt is in

the F3. All formulas did not meet total acid SNI (SNI

2981-2009), which is 0.5-2.0%. In contrast with Al-

Baarri (Al-Baarri, 2013) the total acid in their product

fulfilled the SNI. The total acid content in the cashew

rose yogurt is lower because the amount of LAB is far

more than in previous studies. The total plate count or

total plate count in all formulations of cashew nut and

red rose juice products have fulfilled SNI (SNI 2981-

2009) because it is below 1x CFU / ml. The decrease

in the TPC in each formula might be influenced by

the addition of red rose juice in each formulation. The

more addition of red rose juices the smaller the

amount of TPC in the cashew roses yogurt. Related to

energy content, F2 can be classified as low calorie

when compared to USDA (United States Department

of Agriculture).

4 CONCLUSIONS

Sensory evaluation of cashew rose yogurt suggested

F2 as the most preferred formulation. Moisture, fat,

protein, and carbohydrate content differed among the

formulas. F3 had highest antioxidant activity (IC50 =

15.51). Other properties such as pH and met the SNI.

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

damascena) Juice