Obtaining cashew kernel protein concentrate from nut processing by-product and its use to formulate vegetal burger

Abstract

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.

Development of candy “paçoca” from pequi almond

“…In addition, spoilage bacteria and bacteria, in general, could not develop in paçocas, as the analyzed Aw presented a value lower than 0.60 (RAhMAN, 2019). Commercial paçocas analyzed by LIMA et al (2015) presented Aw values of 0.429 and 0.295, and paçoca with cashew nut kernels presented Aw values of 0.425, a value close to that reported in this research.…”

“…Crude protein in the PA formulation (14.33%) was lower than in the P4 formulation (15.11%), which may be an advantage for the consumption of this product. LIMA et al (2015) evaluated the protein content in paçoca with cashew nut kernels (16.59%) and compared it with two commercial brands (14.19 and 16.90%), reporting values close to those found in the present study.…”

“…In the PA formulation, a * coordinate was lower (6.60) than the formulations with pequi almonds. This means that paçocas made with pequi almonds are slightly reddish, a result that was different from that reported by LIMA et al (2015), who produced paçoca with cashew nut almonds. The b * coordinate for formulations P1, P2, P3, and P4 by Tukey's test differed from each other.…”

“…The production of pequi paçoca occurred as described by LIMA et al (2015) with some modifications. In a multiprocessor the ingredients were placed individually for each formulation (Table 1) and they were beaten at speed 2 for two minutes, after which a volume of this mixture was placed and manually pressed to obtain the paçocas with the aid of cylindrical forms measuring 25 mm in diameter x 30 mm in height of PVC-polyvinyl chloride.…”

Correlating the morphology of Anacardium occidentale L. fruits from 30 orchards with their physicochemical and nutritional properties

“…High protein content (34%, w/w) was found in defatted cashew kernel flours (Emelike et al, 2015). There are more and more interest using cashew kernels rich in protein in formulation of food products (Fong-in et al, 2020;Lima et al, 2021). The fat is the major component of the cashew nut.…”