Data/hora: 25/06/2024 14:48:39

Biblioteca(s): 	Embrapa Agroindústria de Alimentos; Embrapa Agroindústria Tropical.	
Data corrente: 	14/06/2021	
Data da última atualização: 	18/06/2021	
Autoria: 	LIMA, J. R.; ARAUJO, I. M. da S.; PINTO, C. O.; GOIANA, M. L.; RODRIGUES, M. do C. P.; LIMA, L. V. de.	
Afiliação: 	JANICE RIBEIRO LIMA, CTAA; IDILA MARIA DA SILVA ARAUJO, CNPAT; CLAUDIA OLIVEIRA PINTO, CNPGL; MAYARA LIMA GOIANA, Universidade Federal do Ceará (UFC); MARIA DO CARMO PASSOS RODRIGUES, Universidade Federal do Ceará (UFC); LARISSA VIEIRA DE LIMA, Universidade Federal do Ceará (UFC).	
Título: 	Obtaining cashew kernel protein concentrate from nut processing by-product and its use to formulate vegetal burger.	
Ano de publicação: 	2021	
Fonte/Imprenta: 	Brazilian Journal Of Food Technology, v. 24, e2020232, p. 1-9, 2021.	
DOI: 	https://doi.org/10.1590/1981-6723.23220	
Idioma: 	Inglês	
Notas: 	Obtenção e uso de concentrado proteico de amêndoa de caju a partir de subproduto do processamento da castanha para formulação de hamburguer vegetal.	
Conteúdo: 	Broken 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.	
Palavras-Chave: 	Acid precipitation; Anacardium occidentale L; Composição centesimal; Ingrediente proteico; Nut; Precipitação ácida; Propriedades funcionais; Protein ingredient.	
Thesagro: 	Castanha; Produto de Origem Vegetal; Tecnologia de Alimento.	
Thesaurus Nal: 	Food technology; Functional properties; Proximate composition; Vegetable products.	
Categoria do assunto: 	Q Alimentos e Nutrição Humana	
URL: 	http://ainfo.cnptia.embrapa.br/digital/bitstream/item/223760/1/LIMA-JRL-obtaining.pdf	
Registro original: 	Embrapa Agroindústria de Alimentos (CTAA)	
Exemplares: 	CTAA - (15178-1) - UPC - AP - DD -  -  -  - DIS
CNPAT - (16711-1) - UPC - AP - DD -  -  -  - DIS