The Physicochemical Optimization and Acceptability of a Cashew Nut-Based Beverage Varying in Mango Juice and Sugar: A Pilot Study

Abstract

The development of a lactose-free beverage comes as a new feeding alternative to a product with excellent nutritional and functional characteristics to individuals with food restrictions related to milk. Thus, this study aimed to develop a cashew nut beverage with added mango juice and prebiotic substances by means of evaluating its sensory characteristics and physicochemical optimization. A 2 2 central composite rotatable design with five repetitions at the central point was applied to evaluate the effect of sugar and juice contents on the analyzed parameters. Data were evaluated by means of the response surface methodology, analysis of variance, and the means comparison test. Formulations with greater combined concentrations of juice and sugar obtained satisfactory acceptance. The means comparison test showed that the formulation that allows for the beverage's greatest acceptance must contain 40% mango juice and 8% sugar. Soluble solids content was influenced only by the addition of sugar, where the formulations that presented greater solids concentration were the ones which obtained greater sensory acceptance. The beverage's acidity was influenced only by the juice content, which, besides making formulations significantly more acid, did not affect their acceptance.

Analysing Canonical Correlation of BBD-RSM Optimized Process Parameters for the Development of Spinach-Lemon-Tulsi Beverage

“…The increment in TSS content might be due to the contribution of soluble solids by the addition of ascorbic acid and lemon juice. A similar increment in TSS was also reported in a previous study on cashew nut ameliorated in mango juice [17] and microgreen and fruit-based RTS beverages [18].…”

Bebidas vegetais elaboradas com oleaginosas brasileiras: uma revisão sistemática

“…O aroma da castanha de caju, apesar de ser familiar ao consumidor, atualmente não é encontrado em bebidas à venda no Brasil, o que pode influenciar os consumidores a uma maior aceitação de formulações que possuem um aroma mais característico de maracujá. Rebouças et al (2016) verificaram que o teor de sólidos solúveis pode influenciar a textura, a doçura e o sabor dos alimentos. As bebidas com menor teor de sólidos solúveis, sua aceitação sensorial foi mais baixa; já quando a concentração de sólidos foi maior, a aceitação global da bebida também aumentou.…”

Cashew nut-based beverage: development, characteristics and stability during refrigerated storage

“…Milk obtained from brazil nuts (Cardarelli & Oliveira, 2000;Felberg et al, 2004Felberg et al, , 2009, almond nuts (Bernat et al, 2014) and babassu (Carneiro et al, 2014) have been reported. Prebiotic beverages made from cashew nut kernels, passion fruit juice and mango juice have also been reported (Rebouças et al, 2014(Rebouças et al, , 2016.…”