Physicochemical, Mineral and Sensory Characteristics of Cashew Nut Milk

Abstract

Physicochemical and sensory characteristics of cashew nut milk were investigated. Cashew nut milk was produced and added with sugar and vanilla flavour at different proportions. The proximate and mineral composition of the plain cashew nut milk was analysed, as well as the physicochemical and sensory characteristics of the cashew nut milk containing sugar and vanilla flavour were analysed. The results revealed a reasonable amount of protein (5.00%), fat (5.49%), ash (0.90%) and carbohydrate (5.95%) in the plain cashew nut milk with high moisture content of 82.66%. Physicochemical analysis showed that the cashew kernel milk with only sugar content had higher sugar value of 14% and specific gravity of 1.06g/cm 3 but low in pH (5.60) than other samples. Viscosity was higher for the plain milk (2.80Cp) with low acidity (0.04%) than other samples. The plain cashew nut milk sample contained appreciable quantities of calcium (4.75mg/100g), potassium (7.15mg/100g), iron (3.00mg/100g), magnesium (2.00mg/100g) and phosphorus (2.00mg/100g). The sensory analysis showed that the cashew kernel milk with only sugar incorporation was most acceptable for all sensory parameters and this is in correspondence to the total sugar content as this sample had more sugar as compared to others. The addition of sugar and vanilla flavour significantly (p<0.05) affected the pH, titratable acidity and sensory properties of cashew kernel milk. The incorporation of sweeteners in cashew kernel milk should be encouraged and the milk utilized by health conscious individuals so as to stabilize the cost of dairy milk.

Sensory properties of thickened and protein‐enriched plant‐based frozen desserts

“…Pea protein has been found to incorporate off-flavors, including bitterness into the food items (Tarrega et al, 2017), and the ability of the cashew or coconut frozen dessert to mask these flavors may have been the difference between the two samples. The attributes associated with cashew and coconut-based frozen desserts have been found in past studies investigating cashew and coconut-based PBAs (Emelike et al, 2019;Gorman et al, 2023;Grasso et al, 2020;Pachekrepapol et al, 2021;Short et al, 2021) and supports the results of this study.…”

Production of healthy mixed vegetable beverage: antioxidant capacity, physicochemical and sensorial properties

“…Formulations with higher proportions of cashew nuts (6%) and prunes (12%), such as F4, had lower moisture values, whereas formulations containing smaller proportions of cashew nuts (3%) and prunes (9%), such as F1, had higher moisture values. Similar moisture results were found for cashew nut milk (Tamuno & Monday, 2019). The ash values found in the formulations showed no differences, and were similar to those of plant-based beverages prepared with rice, sesame, or almond (Aydar et al, 2020).…”

Formulation and Assessment of Cashew Kernel Milk as an Alternative to Cow’s Milk

“…The obtained results for the proximate analysis of all milk samples are presented in Table 2. The moisture content of the cashew milk and soy milk beverage were 64.22% and 62.40%which are lower than the value of 82.66% reported by Emelike et al [17] for cashew milk. Also, Muhammad et al [18] reported moisture content of 87.12% for cashew milk and 88.12% milk for soy milk.…”

“…Table 3 above shows the result of mineral and vitamins analysis performed on cashew nut milk, it contains 52.5 mg/100 g of calcium, 53.2 mg/100 g of phosphorus while the iron content was 5.2 mg/100 g. Values obtained for calcium and phosphorus were higher than 4.75 mg/100 g and 2.00 mg/100 g reported by Emelike et al [17]. Also, the iron content in this report was higher than the results of Muhammad et al [18], who reported a value of 0.8 mg/100 g for iron.…”