DEVELOPMENT AND CHARACTERIZATION OF A BIOLOGICALLY ACTIVE WHITE SAUCE BASED ON HORSERADISH, ONION, PARSLEY AND PARSNIP

Elena Andruţa MUREŞAN, Romina Alina VLAIC, Vlad MUREŞAN, Georgiana PETRUȚ, Simona CHIȘ, Sevastiţa MUSTE

Abstract


Horseradish (Armoracia rusticana L.), onion (Allium cepa), parsley (Petroselinum crispum) and parsnip (Pastinaca sativa L.) are a rich source of biologically active compounds with multiple therapeutic effects. The aim of the paper was to obtain a functional product - a white sauce rich in biologically active principles with high availability for the human body, based on horseradish, onion parsley and pastry. In order to obtain a product that could be used as a dressing for food industry, a classical technological process was used, resulting in a nutritionally complex product with multiple therapeutic effects. Physicochemical methods have been used to determine moisture, acidity and mineral substances. In addition, total phenolic and antioxidant activity were assessed using the Folin Ciocalteau and DPPH methods, respectively.

Keywords


White sauce, Horseradish, Onion, Parsnip, Parsley

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