Obtaining cashew kernel protein concentrate from nut processing by-product and its use to formulate vegetal burger.

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dc.contributorJANICE 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).
dc.creatorLIMA, J. R.
dc.creatorARAUJO, I. M. da S.
dc.creatorPINTO, C. O.
dc.creatorGOIANA, M. L.
dc.creatorRODRIGUES, M. do C. P.
dc.creatorLIMA, L. V. de
dc.date2021-06-15T02:21:20Z
dc.date2021-06-15T02:21:20Z
dc.date2021-06-14
dc.date2021
dc.date.accessioned2026-06-30T23:10:24Z
dc.descriptionBroken 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.
dc.descriptionObtenção e uso de concentrado proteico de amêndoa de caju a partir de subproduto do processamento da castanha para formulação de hamburguer vegetal.
dc.identifierBrazilian Journal Of Food Technology, v. 24, e2020232, p. 1-9, 2021.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1132301
dc.identifierhttps://doi.org/10.1590/1981-6723.23220
dc.identifier.urihttp://hdl.handle.net/123456789/375745
dc.languageeng
dc.rightsopenAccess
dc.subjectAnacardium occidentale L
dc.subjectAcid precipitation
dc.subjectNut
dc.subjectProtein ingredient
dc.subjectPrecipitação ácida
dc.subjectPropriedades funcionais
dc.subjectIngrediente proteico
dc.subjectComposição centesimal
dc.subjectTecnologia de Alimento
dc.subjectProduto de Origem Vegetal
dc.subjectCastanha
dc.subjectFood technology
dc.subjectVegetable products
dc.subjectFunctional properties
dc.subjectProximate composition
dc.titleObtaining cashew kernel protein concentrate from nut processing by-product and its use to formulate vegetal burger.
dc.typeArtigo de periódico

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