Data/hora: 24/06/2024 20:56:07

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