Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1132301
Research center of Embrapa/Collection: Embrapa Agroindústria de Alimentos - Artigo em periódico indexado (ALICE)
Date Issued: 2021
Type of Material: Artigo em periódico indexado (ALICE)
Authors: LIMA, J. R.
ARAUJO, I. M. da S.
PINTO, C. O.
GOIANA, M. L.
RODRIGUES, M. do C. P.
LIMA, L. V. de
Additional Information: 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).
Title: Obtaining cashew kernel protein concentrate from nut processing by-product and its use to formulate vegetal burger.
Publisher: Brazilian Journal Of Food Technology, v. 24, e2020232, p. 1-9, 2021.
Language: Ingles
Notes: Obtenção e uso de concentrado proteico de amêndoa de caju a partir de subproduto do processamento da castanha para formulação de hamburguer vegetal.
Keywords: Anacardium occidentale L
Acid precipitation
Nut
Protein ingredient
Precipitação ácida
Propriedades funcionais
Ingrediente proteico
Composição centesimal
Description: 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
Data Created: 2021-06-14
Appears in Collections:Artigo em periódico indexado (CTAA)

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