2021
DOI: 10.1590/1981-6723.23220
| View full text |Cite
|
Sign up to set email alerts
|

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 C… Show more

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
1
1
1
1

Citation Types

2
2
1

Year Published

2022
2022
2023
2023

Publication Types

Select...
3

Relationship

0
3

Authors

Journals

citations
Cited by 3 publications
(5 citation statements)
references
References 18 publications
2
2
1
Order By: Relevance
“…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.…”
Section: Resultssupporting
confidence: 79%
See 3 more Smart Citations
“…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.…”
Section: Resultssupporting
confidence: 79%
“…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.…”
Section: Discussionsupporting
confidence: 82%
See 2 more Smart Citations
“…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.…”
Section: Physico-chemical and Proximate Compositionmentioning
confidence: 99%