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

• Main Author: LIMA, J. R.
• Publication Date: 2021
• Other Authors: ARAUJO, I. M. da S., PINTO, C. O., GOIANA, M. L., RODRIGUES, M. do C. P., LIMA, L. V. de
• Format: Article
• Language: eng
• Source: Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
• Download full: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1132301; https://doi.org/10.1590/1981-6723.23220
• topic: Anacardium occidentale L; Acid precipitation; Nut; Protein ingredient; Precipitação ácida; Propriedades funcionais; Ingrediente proteico; Composição centesimal; Tecnologia de Alimento; Produto de Origem Vegetal; Castanha; Food technology; Vegetable products; Functional properties; Proximate composition

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.