Título:	Cashew Nut Oil, a Versatile Novel Food: Sensory Evaluation and Its Application as an Ingredient in Cream Formulations.
Autor:	OLIVEIRA, G. F. DE VIANA, J. D. DA R. LEAL, A. R. SILVA, M. DE F. G. DA ARAUJO, I. M. da S. SILVA, E. K. M. DA MONTEIRO, N. DA S. SOUSA, P. H. M. DE DIONISIO, A. P.
Afiliación:	GILLENO FERREIRA DE OLIVEIRA; JOSÉ DIOGO DA ROCHA VIANA; AMANDA RODRIGUES LEAL; MARIA DE FÁTIMA GOMES DA SILVA; IDILA MARIA DA SILVA ARAUJO, CNPAT; EMILLY KAIANE MAIA DA SILVA; NYCOLLY DA SILVA MONTEIRO; PAULO HENRIQUE MACHADO DE SOUSA; ANA PAULA DIONISIO, CNPAT.
Año:	2025
Referencia:	ACS Food Science & Technology, 5, 4151−4161 2025.
Descripción:	This study assessed the technological applications of cashew nut oil a rich source of monounsaturated fatty acids obtained from broken cashew nuts. The oil was obtained from mechanical pressing and analyzed for acid and peroxide values, color, oxidative stability, sensorial analysis (acceptance), and market. After that, a focus group was conducted to define its food application potential. The results showed a high quality and thermal stability of cashew nut oil. The market research showed that consumers are interested in the product, and it also defined important parameters to assist in introducing the product to the market, such as the average value of the product and packaging capacity. The results of potential applications revealed that it can be applied in diverse products as an ingredient, and the cream was selected for sensory evaluation. The results show that cashew nut oil is a promising ingredient in gastronomy and the food industry.
Thesagro:	Caju
Palabras clave:	Cashew nut oil Sensory study Cashew nut cream Food quality assessment Plant-based
Tipo de Material:	Artigo de periódico
Acceso:	openAccess
Aparece en las colecciones:	Artigo em periódico indexado (CNPAT)