02538naa a2200385 a 450000100080000000500110000800800410001902400490006010000160010924501430012526000090026850001580027752011840043565000200161965000260163965000260166565000230169165000130171465000300172765000270175765300230178465300290180765300280183665300250186465300080188965300260189765300280192365300230195170000240197470000170199870000180201570000270203370000190206077300730207921323012021-06-18       2021    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1590/1981-6723.232202DOI1 aLIMA, J. R.  aObtaining cashew kernel protein concentrate from nut processing by-product and its use to formulate vegetal burger.h[electronic resource]  c2021  aObtenção e uso de concentrado proteico de amêndoa de caju a partir de subproduto do processamento da castanha para formulação de hamburguer vegetal.  aBroken 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.  aFood technology  aFunctional properties  aProximate composition  aVegetable products  aCastanha  aProduto de Origem Vegetal  aTecnologia de Alimento  aAcid precipitation  aAnacardium occidentale L  aComposição centesimal  aIngrediente proteico  aNut  aPrecipitação ácida  aPropriedades funcionais  aProtein ingredient1 aARAUJO, I. M. da S.1 aPINTO, C. O.1 aGOIANA, M. L.1 aRODRIGUES, M. do C. P.1 aLIMA, L. V. de  tBrazilian Journal Of Food Technologygv. 24, e2020232, p. 1-9, 2021.