Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1132301
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dc.contributor.authorLIMA, J. R.
dc.contributor.authorARAUJO, I. M. da S.
dc.contributor.authorPINTO, C. O.
dc.contributor.authorGOIANA, M. L.
dc.contributor.authorRODRIGUES, M. do C. P.
dc.contributor.authorLIMA, L. V. de
dc.date.accessioned2021-06-15T02:21:20Z-
dc.date.available2021-06-15T02:21:20Z-
dc.date.created2021-06-14
dc.date.issued2021
dc.identifier.citationBrazilian Journal Of Food Technology, v. 24, e2020232, p. 1-9, 2021.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1132301-
dc.descriptionBroken 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.
dc.language.isoeng
dc.rightsopenAccesseng
dc.subjectAnacardium occidentale L
dc.subjectAcid precipitation
dc.subjectNut
dc.subjectProtein ingredient
dc.subjectPrecipitação ácida
dc.subjectPropriedades funcionais
dc.subjectIngrediente proteico
dc.subjectComposição centesimal
dc.titleObtaining cashew kernel protein concentrate from nut processing by-product and its use to formulate vegetal burger.
dc.typeArtigo de periódico
dc.subject.thesagroTecnologia de Alimento
dc.subject.thesagroProduto de Origem Vegetal
dc.subject.thesagroCastanha
dc.subject.nalthesaurusFood technology
dc.subject.nalthesaurusVegetable products
dc.subject.nalthesaurusFunctional properties
dc.subject.nalthesaurusProximate composition
dc.description.notesObtenção e uso de concentrado proteico de amêndoa de caju a partir de subproduto do processamento da castanha para formulação de hamburguer vegetal.
riaa.ainfo.id1132301
riaa.ainfo.lastupdate2021-06-14
dc.identifier.doihttps://doi.org/10.1590/1981-6723.23220
dc.contributor.institutionJANICE 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).
Appears in Collections:Artigo em periódico indexado (CTAA)

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