Cashew nut-based beverage: development, characteristics and stability during refrigerated storage

Abstract

A cashew nut-based beverage was obtained using broken cashew kernels and its composition and stability were evaluated during refrigerated storage for 60 days. Sensory tests were performed to define the formulation, testing the best proportion between kernels and water, the effect of kernel roasting, the ideal sweetness, the beverage attributes and the sensory acceptance. A cashew nut beverage can be obtained by grinding the kernel with water in the proportion of 1:10 (m/m) with added sugar at 3%, followed by heat treatment at 140ºC for four seconds. The proximate composition was 11.49% total solids, 0.26% ashes, 1.83% proteins, 3.97% lipids and 5.43% total carbohydrates. The pH remained above 6.49 and the color darkened during storage. The product was considered microbiologically safe and shelf-stable for at least 2 months, and sensory acceptance remained at an average value of 7.1 on a 9-point hedonic scale.

An Overview on Nutritional Aspects of Plant-Based Beverages Used as Substitutes for Cow’s Milk

“…A total of 32 studies were selected according to the inclusion and exclusion criteria. The studies were conducted in 13 different countries: Brazil (59.38%; n = 19) [ 30 , 31 , 32 , 33 , 34 , 35 , 36 , 37 , 38 , 39 , 40 , 41 , 42 , 43 , 44 , 45 , 46 , 47 , 48 ]; India (6.25%; n = 2) [ 49 , 50 ]; Argentina (3.13%; n = 1) [ 51 ]; Belgium (3.13%; n = 1) [ 52 ]; Canada (3.13%; n = 1) [ 23 ]; Denmark (3.13%; n = 1) [ 53 ]; Germany (3.13%; n = 1) [ 54 ]; Ghana (3.13%; n = 1) [ 55 ]; Iran (3.13%; n = 1) [ 56 ]; Ireland (3.13%; n = 1) [ 57 ]; Nigeria (3.13%; n = 1) [ 58 ]; Pakistan (3.13%; n = 1) [ 59 ]; Turkey (3.13%; n = 1) [ 60 ].…”

“…A total of 36.36% ( n = 8) of the matrices belong to the group of nuts that constituted 41.80% ( n = 51) of beverages: almond ( Prunus dulcis ) (9.84%, n = 12) [ 23 , 36 , 52 , 53 , 54 , 57 , 58 ]; sapucaia nut ( Lecythis pisonis ) (9.02%, n = 11) [ 47 ]; cashew nut ( Anacardium occidentale ) (6.56%, n = 8) [ 23 , 32 , 33 , 52 , 54 , 57 , 59 ]; coconut ( Cocos nucifera ) (6.56%, n = 8) [ 23 , 52 , 53 , 54 , 57 ]; hazelnut ( Corylus avellana ) (3.28%, n = 4) [ 53 , 54 , 57 ]; cupuaçu almond ( Theobroma grandiflorum ) (2.46%, n = 3) [ 35 ]; tucumã almond ( Astrocaryum vulgare ) (2.46%, n = 3) [ 35 ]; macadamia nut ( Macadamia spp.) (1.64%, n = 2) [ 54 , 57 ].…”

“…Regarding the origin of the 122 beverages and how the nutritional data were obtained, 54.92% ( n = 67) of the beverages were prepared for the study, of which 50.82% ( n = 62) were analyzed to determine their nutritional composition [ 31 , 32 , 33 , 34 , 35 , 36 , 37 , 38 , 39 , 40 , 42 , 43 , 44 , 45 , 46 , 47 , 48 , 49 , 50 , 51 , 55 , 56 , 58 , 59 , 60 ]; 3.28% ( n = 4) had their nutritional values determined based on the label of the product of origin [ 30 ]; 0.82% ( n = 1) had their nutritional data taken from Brazilian Nutritional Composition Table and Tables of Nutritional Composition of Foods Consumed in Brazil of IBGE ( Instituto Brasileiro de Geografia e Estatística ) [ 41 , 61 , 62 ].…”

“…Considering the energy value of the cow’s milk mentioned above converted to the standard serving size of this study (66 Kcal/100 mL), most plant-based beverages (86.07%, n = 105) are less caloric than the cow’s milk using the same portion. Only one almond-based beverage [ 36 ], the baru almond-based beverage [ 40 ], two cashew nut-based beverages [ 23 , 33 ], three coconut-based beverages [ 23 , 54 ], the groundnut-based beverage [ 49 ], one rice-based beverage [ 57 ], the safflower-based beverage [ 49 ], two sapucaia nut-based beverages [ 47 ], both sesame seed-based beverages [ 34 ], two soy-based beverages [ 44 , 54 ], and the spelt-based beverage [ 54 ], presented a total energetic value ranging from 66 to 183 Kcal/100 mL equal or higher than the cow’s milk.…”

Effect of refrigerated storage on some physicochemical characteristics of a teff‐based fermented beverage and the viability of the fermenting Lactiplantibacillus plantarum and Lacticaseibacillus rhamnosus used

“…The overall acceptability score (6.63) obtained after 10 days of refrigerated storage was very good since the product is new and also it does not have any additional sugar and flavorings; it is just a natural product. Therefore, it could be concluded that the beverage was accepted by the consumers after 10 days of refrigerated storage since its overall acceptability score was 6.63, which is in the acceptable range of 6 (like slightly) to 9 (like moderately) (Lima et al, 2020). Nearly similar overall acceptability score of 6.8 has been reported by Aparicio‐García et al (2021) for sprouted oat fermented beverage.…”