Physicochemical, microbiological and sensory characteristics of cashew nut butter made from different kernel grades-quality

Lima, Janice Ribeiro; Garruti, Deborah S.; Bruno, Laura Maria

doi:10.1016/j.lwt.2011.08.018

Cited by 36 publications

(29 citation statements)

References 17 publications

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“…Defatting of CKBB did not affect the organoleptic acceptability of the spread. Lima et al (2012) prepared cashew butter by roasting nuts immersed in vegetable oil at 140°C for 3-4 min. Kernels (89.9 g/100 g), were ground with the other ingredients (refined cane sugar (8.0 g/100 g), soybean lecithin (2.0 g/100 g) and sodium chloride salt (0.1 g/100 g)) for 5 min in a food processor with the use of a stainless steel cutter.…”

Section: Cashew Buttermentioning

confidence: 99%

Plant based butters

2014

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During the last few years the popularity for the plant based butters (nut and seed butters) has increased considerably. Earlier peanut butter was the only alternative to the dairy butter, but over the years development in the technologies and also the consumer awareness about the plant based butters, has led the development of myriad varieties of butters with different nuts and seeds, which are very good source of protein, fiber, essential fatty acids and other nutrients. These days' different varieties of plant based butters are available in the market viz., peanut butter, soy butter, almond butter, pistachio butter, cashew butter and sesame butter etc. The form of butter is one of the healthy way of integrating nuts and seeds in to our regular diet. Nut and seed butters are generally prepared by roasting, grinding and refrigerated to consume it when it is still fresh. During this process it is imperative to retain the nutritional properties of these nuts and seeds in order to reap the benefits of the fresh nuts and seeds in the form of butter as well. Proper care is needed to minimize the conversion of healthful components in to unhealthy components during processing and further storage. Roasting temperature, temperatures during grinding and storage are the vital factors to be considered in order to have healthy and nutritious plant based butters. In this article, different plant based butters and their processing methods have been described.

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Section: Cashew Buttermentioning

confidence: 99%

Plant based butters

2014

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“…(1991) [83] showed that the peanut flavor (nutty, sweet, salty, roasted and rancidity) from sensory analysis is related to the roasted peanut. In the case of roasted nuts, the volatile profiles are highly complex and are composed of compounds arising not only from lipid oxidation, but also from Maillard reaction, Strecker degradation, and caramelization of sugars [84]. Color is another important attributes used by consumers to judge the acceptability of food products [85].…”

Section: Sensory Evaluation Of Nut Spreadsmentioning

confidence: 99%

Textural, Rheological and Sensory Properties and Oxidative Stability of Nut Spreads—A Review

Shakerardekani¹,

Karim

Ghazali

et al. 2013

IJMS

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Tree nuts are rich in macro and micronutrients, phytochemicals, tocopherols and phenolic compounds. The development of nut spreads would potentially increase the food uses of nuts and introduce consumers with a healthier, non-animal breakfast snack food. Nut spreads are spreadable products made from nuts that are ground into paste. Roasting and milling (particle size reduction) are two important stages for the production of nut spreads that affected the textural, rheological characteristic and overall quality of the nut spread. Textural, color, and flavor properties of nut spreads play a major role in consumer appeal, buying decisions and eventual consumption. Stability of nut spreads is influenced by its particle size. Proper combination of ingredients (nut paste, sweetener, vegetable oil and protein sources) is also required to ensure a stable nut spread product is produced. Most of the nut spreads behaved like a non-Newtonian pseudo-plastic fluid under yield stress which help the producers how to start pumping and stirring of the nut spreads. Similar to other high oil content products, nut spreads are susceptible to autoxidation. Their oxidation can be controlled by application of antioxidants, using processing techniques that minimize tocopherol and other natural antioxidant losses.

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“…In the case of treated oil seeds and nuts, the volatile profi les are highly complex and are composed of compounds arising not only from lipid oxidation, but also from Maillard reactions, Strecker degradation, and caramelization of sugars (Lima et al, 2012). Lipid oxidation is the major form of deterioration in foods, even when the lipid content is very low.…”

Section: Eff Ect Of Irradiation On Sensory Qualitymentioning

confidence: 99%

Evaluation the effect of gamma irradiation on microbial, chemical and sensorial properties of peanut (Arachis hypogaea l.) seeds

Al-Bachir

2016

Acta Sci Pol Technol Aliment

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The peanut (Arachis hypogaea L.) is an important source of protein in developing and developed countries (Yoshida et al., 2005). A lot of peanuts may be consumed raw, roasted, pureed, or in a variety of other processed forms (Taha et al., 2012). Peanuts have attracted a great deal of attention as a functional food (Fransisco and Resurrection, 2008). Raw seeds of peanut can be stored without lipid oxidation for over one year if they remain whole and intact. On the other hand, if the peanuts are dry-roasted to inactivate enzymes, they are oxidatively stable (Frankel, 2005;Jittrepotch et al., 2010).Microbiological contamination of seeds in storage has resulted in major socio-economic problems throughout the world. The quality of stored seeds can deteriorate due to infestation (Francisco and Usberti, 2008), and the contamination of peanuts with mycotoxins, particularly afl atoxins, is a worldwide problem that aff ects both food safety and agricultural economies (Dorner, 2008). However, improved agricultural practices and better storage and transportation facilities have reduced the toxigenic mould growth in seeds used for human consumption (Astoreca et al., 2007). EVALUATION THE EFFECT OF ABSTRACTBackground. The aim of the present study was to evaluate the possibility to apply gamma radiation treatment for decontaminating and assuring the quality of peanut seeds. Material and methods. The radiation processing was carried out at dose levels of 3, 6 and 9 kGy. The irradiated and non-irradiated (control) samples were stored at room temperature for 12 months, and analyzed for microbial load, proximate composition, sensorial acceptance and chemical properties.Results. The results indicated that gamma irradiation treatment signifi cantly (p < 0.05) reduced microbial load and enhanced the safety of the irradiated samples. The irradiated samples were also acceptable sensorically. The total acidity and total volatile nitrogen (TVBN) contents increased with the increase of radiation dose. Furthermore, in general, no substantial change in proximate constituents was observed amongst the samples. No signifi cant (p > 0.05) diff erences in the taste, fl avor, color and texture score were observed among treatments (0, 3, 6 and 9 kGy). Conclusion. Irradiation protected again bacterial and fungal growth and retained the nutritional components of samples during long-term storage.

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Physicochemical, microbiological and sensory characteristics of cashew nut butter made from different kernel grades-quality

Cited by 36 publications

References 17 publications

Plant based butters

Plant based butters

Textural, Rheological and Sensory Properties and Oxidative Stability of Nut Spreads—A Review

Evaluation the effect of gamma irradiation on microbial, chemical and sensorial properties of peanut (Arachis hypogaea l.) seeds

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