01998naa a2200193 a 450000100080000000500110000800800410001910000160006024501290007626000090020552013890021465300160160365300140161965300150163365300120164870000230166070000170168377301040170019245932013-03-01       2012    bl uuuu     u00u1 u    #d1 aLIMA, J. R.  aPhysicochemical, microbiological and sensory characteristics of cashew nut butter made from different kernel grades-quality.  c2012  aThis work aimed at evaluating the influence of cashew nut kernel grades and qualities in the characteristics of butter obtained by grinding kernels (89.9 g/100 g) with sugar (8.0 g/100 g), salt (0.1 g/100 g) and soy lecithin (2.0 g/100 g). Kernels and butter were analyzed for physical chemical characteristics (water activity, acid value, pH, moisture, ash, protein and fat contents) and microbiological quality (total and fecal coliforms, Escherichia coli, Salmonella sp., Staphylococcus, mesophilic count, yeast and mold).Minor differences were observed among the different grades and qualities. Nut kernels and corresponding butter showed high nutritive food value containing 18.3e26.9 g/100 g of protein and 35.7e52.6 g/100 g of oil. Fecal coliforms, E. coli, Salmonella sp. or coagulase positive Staphylococcus, were not detected. Sensory acceptability and sensory profile of the butter were also performed. Fourteen sensory descriptors were developed: appearance (caramel color, shiny, visual graininess and visual thickness), aroma (nutty, roasted and rancidity), flavor (nutty, sweet, salty, roasted and rancidity) and texture (consistency and graininess). Although all scores of sensory acceptability were among the acceptance range of the scale, the descriptive analysis found the butter made from B (butts), S (splits) and P (pieces) kernel grades to be of better quality.  aComposition  aNut paste  aNut spread  aQuality1 aGARRUTI, D. dos S.1 aBRUNO, L. M.  tLebensmittel-Wissenschaft + Technologie / Food Science + Technologygv. 45, n. 2, p. 180-185, 2012.