Washed cashew apple fiber (Anacardium occidentale L.) as fat replacer in chicken patties

Guedes-Oliveira, J. M.; Salgado, Raquel Lima; Costa-Lima, Bruno R.C.; Guedes-Oliveira, Jhonathas; Conté-Júnior, Carlos Adam

doi:10.1016/j.lwt.2016.04.005

Cited by 47 publications

(33 citation statements)

References 41 publications

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“…Use of fruit industrial processing by-products in the human diet should be an interesting alternative destination because some of these materials contain high amounts of DF, as observed in by-products generated from acerola (37•32-80•42 g/100 g dry basis) (14) , cashew (76•20 g/100 g dry basis) (15) and guava (88•7 g/ 100 g dry basis) processing (16) . In addition, high amounts of total phenolics have been observed in processing industrial by-products of acerola (7265•29 mg gallic acid equivalents (GAE)/100 g dry basis), cashew (6588•41 mg GAE/100 g dry basis) and guava (1987•19 mg GAE/100 g dry basis) (17) .…”

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Beneficial effects of consumption of acerola, cashew or guava processing by-products on intestinal health and lipid metabolism in dyslipidaemic female Wistar rats

et al. 2018

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This study assessed the effects of diet supplementation with industrial processing by-products of acerola (Malpighia emarginata D.C.), cashew (Anacardium occidentale L.) and guava (Psidium guajava L.) fruit on the intestinal health and lipid metabolism of female Wistar rats with diet-induced dyslipidaemia. Female rats were randomly divided into five groups: healthy control, dyslipidaemic control and dyslipidaemic experimental receiving acerola, cashew or guava processing by-products. Fruit processing by-products were administered (400 mg/kg body weight) via orogastric administration for 28 consecutive days. Acerola, cashew and guava by-products caused body weight reduction (3·42, 3·08 and 5·20 %, respectively) in dyslipidaemic female rats. Dyslipidaemic female rats receiving fruit by-products, especially from acerola, presented decreased faecal pH, visceral fat, liver fat and serum lipid levels, as well as increased faecal moisture, faecal fat excretion, faecal Bifidobacterium spp. and Lactobacillus spp. counts and amounts of organic acids in faeces. Administration of the tested fruit processing by-products protected colon and liver from tissue damage (e.g. destruction of liver and colon cells and increased fat deposition in hepatocytes) induced by dyslipidaemic diet. Dietary fibres and phenolic compounds in tested fruit by-products may be associated with these positive effects. The industrial fruit processing by-products studied, mainly from acerola, exert functional properties that could enable their use to protect the harmful effects on intestinal health and lipid metabolism caused by dyslipidaemic diet.

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Beneficial effects of consumption of acerola, cashew or guava processing by-products on intestinal health and lipid metabolism in dyslipidaemic female Wistar rats

et al. 2018

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“…Se sugiere que la fibra de cacao se emplee en preparaciones de galletas, pasteles o suplementos dietéticos de chocolate gracias a las propiedades similares y funcionales que tiene con la fibra de algarroba. Además, existen investigaciones sobre la incorporación de fibra dietaria obtenida de residuos de la industria de jugo de naranja (Citrus paradisi x Citrus reticulata) y fibra de manzana de anacardo (Anacardium occidentale L.) en la sustitución parcial de grasa en matrices de alimentos cárnicos (hamburguesas de pollo), en elaboración de helado y evaluación de propiedades funcionales y tecnológicas en pasta fresca (Alarcón, López y Restrepo, 2015; Crizel, Ríos, Thys y Hickmann, 2015; Guedes et al, 2016). También se ha evaluado el uso potencial de epicarpio generado como subproducto en el procesamiento del mango (Mangifera indica) en la estimación de rendimientos, obtención de alimentos concentrados, contenidos en compuestos fenólicos totales y componentes principales en el alimento (Serna y Torres, 2015).…”

Section: Alimentos Enriquecidos Con Fibraunclassified

Alimentos funcionales: avances de aplicación en agroindustria

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Sanchez

et al. 2018

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Contexto: Se realizó un estudio acerca de los compuestos bioactivos de ciertos alimentos, teniendo en cuenta los beneficios que generan a la salud humana.Método: En este trabajo se presenta una revisión bibliográfica de las diferentes aplicaciones de los alimentos funcionales y su aplicación en la agroindustria.Resultados: Los malos hábitos alimenticios pueden generar un déficit en el requerimiento de compuestos bioactivos importantes para el buen funcionamiento del organismo; a su vez, la demanda y la tendencia de consumo de alimentos funcionales se hace cada vez más grande debido a los múltiples beneficios y usos potenciales que se pueden obtener de éstos, junto con las necesidades nutricionales básicas que se requieren.Conclusiones: Se evidencia el interés por realizar nuevos estudios en la obtención de este tipo de alimentos. Para esto, se deberán incorporar nuevos ingredientes en matrices alimentarias, con el fin de preservar los compuestos bioactivos y que ejecuten su principal función: que aparte de nutrir, reduzcan o controlen diversas enfermedades que en algunos casos pueden ser crónicas.

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“…One of the uses of cashew fiber is in meat products, and it has been reported that up to 10% of beef substitution by cashew fiber in the elaboration of burgers did not cause significant sensorial changes in the product (SIQUEIRA et al, 2002;PINHO et al, 2011). Guedes-Oliveira et al (2016) have reported the substitution of up to 90% of fat from chicken parts by cashew fiber without alterations in sensorial attributes. The elaboration of burgers exclusively based on cashew fiber has also been reported (LIMA, 2008); however, the sensorial acceptance of the product was not very good (6 on a 9-point scale), and the size of fibers was one of the main judges' complaints.…”

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confidence: 99%

Vegetal Burgers of Cashew Fiber and Texturized Soy Protein

et al. 2017

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-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).

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Washed cashew apple fiber (Anacardium occidentale L.) as fat replacer in chicken patties

Cited by 47 publications

References 41 publications

Beneficial effects of consumption of acerola, cashew or guava processing by-products on intestinal health and lipid metabolism in dyslipidaemic female Wistar rats

Beneficial effects of consumption of acerola, cashew or guava processing by-products on intestinal health and lipid metabolism in dyslipidaemic female Wistar rats

Alimentos funcionales: avances de aplicación en agroindustria

Vegetal Burgers of Cashew Fiber and Texturized Soy Protein

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