HERBS AND SPICES AS IMPORTANT SOURCE OF ANTIOXIDANT AND PHENOLIC CONTENT IN BLACK RADISH DRESSING

Anamaria POP, Georgiana S. PETRUT, Sevastiţa MUSTE, Adriana PĂUCEAN, Liana C. SALANTA, Anca FĂRCAȘ, Simona MAN

Abstract


Taking into account the new requirements in food stuff behavior to improve the quality of products by creating products rich in biologically active compounds with real benefits for the health of consumers, the main direction of the investigations was focused on the use of black radish juice in the form of salad dressing in addition with herbs and spices like Peppermint and Herbs de Provence, a herb mixture contain savory, marjoram, rosemary, thyme, and oregano. This study aimed to achieve an innovative dressing obtained in two prototypes by the same production method, one flavored with 1% Peppermint and the second flavored with 1% Herbs de Provence. The recipe was optimized in order to adjust the radish juice to the right sugar content by concentrated and sweetened with honey. The chemical assessment consisted of both the analysis on the raw material, as well as on the final product. Common physicochemical methods were applied for the dry matter, ash content, total acidity, vitamin C content and sugar content. Total phenolic and antioxidant activity were assessed by using Folin Ciocalteau method, and DPPH method, on final product. According to the study, it was found that the use of black radish juice in obtaining dressing for salads has been demonstrated, and from a sensory point of view the flavor dressing prototype with 1% Herbs de Provence was better accepted by consumers, according to the general hedonic score and had a higher content of biologically active compounds.

Keywords


Black radish, salad dressing, honey, functional food, sensory analysis

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