Vegetal Burgers of Cashew Fiber and Texturized Soy Protein

Abstract

-This study evaluated the use of cashew fiber in combination with textured soybean protein for the preparation of vegetable burger. Two treatments were studied to reduce fiber size (mechanical pressing with or without enzymatic maceration) and its impact on physical chemical characteristics, sensory acceptance and stability of burgers stored at -18 °C for 180 days. Both burger formulations had high moisture and carbohydrate contents and low lipid contents. Enzymatic fiber maceration resulted in harder products with lower moisture content. During storage, reduction in pH and ascorbic acid and increase in acidity values were observed, with no tendencies for color values. Throughout the storage period, burgers were within microbiological standards of the Brazilian legislation for human consumption and average sensory acceptance was within acceptance zone. It was concluded that the inclusion of enzymatic maceration in the fiber treatment process has no advantages and that burgers elaborated with cashew fiber and textured soybean protein can be consumed up to six months of frozen storage. Index terms: sensory acceptance, proximate composition, microbiological quality, by-product, shelf life. HAMBÚRGUERES VEGETAIS DE FIBRA DE CAJUE PROTEÍNA TEXTURIZADA DE SOJA RESUMO -Neste trabalho, avaliou-se a utilização da fibra de caju em associação à proteína texturizada de soja para elaboração de hambúrguer vegetal. Foram estudados dois tratamentos para a redução do tamanho da fibra (prensagem mecânica associada ou não à maceração enzimática) e seu impacto nas caraterísticas físico-químicas, aceitação sensorial e estabilidade dos hambúrgueres armazenados a -18ºC, por 180 dias. As duas formulações dos hambúrgueres apresentaram alto teor de umidade e carboidratos, e baixo teor de lipídeos. A maceração enzimática da fibra resultou em produtos com menor umidade e mais duros. Durante o armazenamento dos hambúrgueres, observaram-se redução de pH e de ácido ascórbico, e aumento de acidez, não tendo sido observadas tendências para os parâmetros de cor. Os hambúrgueres estiveram dentro dos padrões microbiológicos da legislação brasileira para o consumo humano, e as médias de aceitação sensorial, dentro da zona de aceitação durante todo o período de armazenamento. Conclui-se que, a inclusão de maceração enzimática ao processo de tratamento da fibra não apresenta vantagens e que os hambúrgueres obtidos de fibra de caju e proteína texturizada de soja podem ser consumidos até seis meses de armazenamento congelado. Termos para indexação: aceitação sensorial, composição centesimal, qualidade microbiológica, subproduto, vida de prateleira.1 ( Paper 285-15).

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

“…Two formulations of vegetal burgers were elaborated. The first formulation was prepared according to Lima et al (2016) with the use of treated cashew fiber (27.0%), medium-sized light textured soybean protein (27.0%), tomato (16.3%), onion (5.5%), bell pepper (3.1%), garlic (0.9%), powder pepper (0.1%), dehydrated parsley (0.2%), salt (1.2%), corn oil (1.0%), wheat flour (8.0%) and water (9.7%). The burgers were prepared in 80 g units.…”

“…The Empresa Brasileira de Pesquisa Agropecuária (Embrapa) developed a vegetable cashew burger formulated with the fiber resulting from juice extraction (Lima et al, 2016). In this formulation the soybean protein was used to increase the amount of protein in the burger, but other sources of proteins can be tested.…”

Evaluation of cooking methods on the bioactive compounds of cashew apple fibre and its application in plant-based foods

“…).Values are means AE SD. Means within a row with a different superscript letter are significantly different at p 0.05. mean values of vitamin C of 78.50 mg.100g À1 for cashew residues whileLima et al (2017), analyzing hamburger obtained from processed cashew fibre and soy protein, found an average value of 33.96 mg.100g À1 . Even that the values of vitamin C have been expressed on a dry basis, the higher concentration of this compound in AF is remarkable compared to those obtained from literature; however, the concentration of vitamin C for industrialized cashew fibre (IF) was lower in all cases evaluated.…”