Título:	Obtaining cashew kernel protein concentrate from nut processing by-product and its use to formulate vegetal burger.
Autor:	LIMA, J. R. ARAUJO, I. M. da S. PINTO, C. O. GOIANA, M. L. RODRIGUES, M. do C. P. LIMA, L. V. de
Afiliación:	JANICE RIBEIRO LIMA, CTAA; IDILA MARIA DA SILVA ARAUJO, CNPAT; CLAUDIA OLIVEIRA PINTO, CNPGL; MAYARA LIMA GOIANA, Universidade Federal do Ceará (UFC); MARIA DO CARMO PASSOS RODRIGUES, Universidade Federal do Ceará (UFC); LARISSA VIEIRA DE LIMA, Universidade Federal do Ceará (UFC).
Año:	2021
Referencia:	Brazilian Journal Of Food Technology, v. 24, e2020232, p. 1-9, 2021.
Descripción:	Broken kernels are among the by-products of processing cashew nuts which have less commercial value. The present work aimed to obtain a cashew kernel protein concentrate from broken kernels, and then characterize it as well as using it in a vegetable burger formulation. The concentrate was obtained by isoelectric precipitation at four different pHs and subsequent drying. Higher yield was 58.6% of proteins (pH 4.0 and 4.5). The concentrate showed Water Absorption Capacity (WAC) of 1.85 mL/g and Oil Absorption Capacity (OAC) of 1.06 mL/g, as well as low solubility in aqueous medium and low foaming capacity. The concentrate was used in vegetable burger production as a substitute for soybean protein. The burgers were submitted to sensory evaluation and obtained an average of 6.6 on a nine-point scale, thus being within the acceptance zone. Regarding the purchase intent, 60% of the judges would probably or would certainly buy the product. Therefore, the cashew kernel protein concentrate can be used as a protein ingredient for food formulation. Producing cashew kernel protein concentrate allows the use of broken kernels generated in the cashew nut industrial process.
Thesagro:	Tecnologia de Alimento Produto de Origem Vegetal Castanha
NAL Thesaurus:	Food technology Vegetable products Functional properties Proximate composition
Palabras clave:	Anacardium occidentale L Acid precipitation Nut Protein ingredient Precipitação ácida Propriedades funcionais Ingrediente proteico Composição centesimal
DOI:	https://doi.org/10.1590/1981-6723.23220
Notas:	Obtenção e uso de concentrado proteico de amêndoa de caju a partir de subproduto do processamento da castanha para formulação de hamburguer vegetal.
Tipo de Material:	Artigo de periódico
Acceso:	openAccess
Aparece en las colecciones:	Artigo em periódico indexado (CTAA)