Replacement of Peanut by Residue from the Cashew Nut Kernel Oil Extraction to Produce a Type Paçoca Candy

Lima, Janice Ribeiro; Garruti, Déborah dos Santos; Bruno, Laura Maria; Araujo, I. M. da S.; Nobre, Ana Carolina Oliveira; Garcia, Lana Glerieide Silva

doi:10.1111/jfpp.12775

Cited by 9 publications

(12 citation statements)

References 15 publications

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“…The cashew kernel is an especially important product in the international nut market. However, obtaining this product generates up to 40% of broken kernels (Lima et al, 2017). The process of extracting oil from the broken kernels is being used to enhance its economic value and leads to a flour which is rich in proteins (Aroyeun, 2009).…”

Section: Introductionmentioning

confidence: 99%

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

Lima

Araujo

Pinto

et al. 2021

Braz. J. Food Technol.

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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.

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Section: Introductionmentioning

confidence: 99%

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

Lima

Araujo

Pinto

et al. 2021

Braz. J. Food Technol.

Self Cite

View full text Add to dashboard Cite

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“…Cashew nuts are one of the most important edible nuts in international trade. However, its commercial processing yields up to 40% of broken kernels (Lima et al, 2017), which have a low commercial value when compared with the entire nut. Aiming at using the buts, splits and pieces of nuts, Embrapa Agroindústria Tropical has been developing a non-dairy milk for people who cannot or do not want to consume lactose (Lima et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

Non-dairy cashew nut milk as a matrix to deliver probiotic bacteria

et al. 2020

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Cashew nut milk was evaluated as a matrix to deliver commercial probiotic strains (Bifidobacterium animalis, Lactobacillus acidophilus and Lactobacillus plantarum) in order to develop a non-dairy probiotic beverage. The first step was to evaluate the viability of the probiotic strains. All evaluated bacteria were able to survive in this food matrix under 4 °C for 30 days. So, B. animalis was the selected strain to perform a stability test of the beverage by monitoring the pH, color, sensory and microbiological quality during refrigerated storage for 30 days. During storage, B. animalis counts were above 10 7 CFU.mL -1 , the microbiological quality was maintained and there was no significant difference in whiteness. A significant pH decrease was observed, but it did not affect the beverage's sensory acceptance, indicating that cashew nut milk is an adequate vehicle for delivering probiotics.Keywords: plant-based beverages; non-dairy milk; dairy substitute.Practical Application: Development of a probiotic cashew nut milk.

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“…The nuts cake can be used in bakery (as presented in item 5.3), but also in sweets. In the study by Lima et al [56], the cashew nut cake was used to replace peanuts in the production of a sweet known as paçoca, made by mixing ground peanuts with other ingredients, such as corn flour, sugar, honey, and oil. The product showed physicochemical and microbiological stability, as well as good sensory acceptance.…”

Section: Nuts Shell and Cakementioning

confidence: 99%

Valorization of Native Nuts from Brazil and Their Coproducts

Danielski¹,

Polmann²,

Block³

2021

Innovation in the Food Sector Through the Valorization of Food and Agro-Food by-Products

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The consumption of nuts as part of a healthy diet and active lifestyle has long been associated with chronic disease prevention. Nuts and their coproducts such as oil, cake, plant-based milk substitutes, flour, and shell are rich in lipids, proteins, phenolics, and other bioactive compounds. Nut flour also presents interesting physical properties, such as water or oil holding capacity, foam properties, emulsifying activity, and emulsion stability. These biological and physical properties make these products commercially attractive as organic ingredients in several foods such as spreads, bakery products, and cereal bars. In this chapter, the nutritional and bioactive profiles, as well as the evidenced health-promoting effects of nuts originating from Brazil, will be discussed. The focus will be on commercial nuts such as cashews, pecan, and Brazil nuts, along with some underexplored and relatively unknown indigenous species, such as sapucaia, chichá, monguba, and pracaxi. The knowledge of these Brazilian native nuts and their coproducts is important for stimulating their consumption among the population and their large-scale commercialization.

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Replacement of Peanut by Residue from the Cashew Nut Kernel Oil Extraction to Produce a Type Paçoca Candy

Cited by 9 publications

References 15 publications

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

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

Non-dairy cashew nut milk as a matrix to deliver probiotic bacteria

Valorization of Native Nuts from Brazil and Their Coproducts

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