Cashew nut-based beverage: development, characteristics and stability during refrigerated storage

Detalhes bibliográficos
Autor(a) principal: LIMA,Janice Ribeiro
Data de Publicação: 2021
Outros Autores: BRUNO,Laura Maria, WURLITZER,Nedio Jair, SOUSA,Paulo Henrique Machado de, HOLANDA,Samara Alves de Mesquita
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000500060
Resumo: Abstract A cashew nut-based beverage was obtained using broken cashew kernels and its composition and stability were evaluated during refrigerated storage for 60 days. Sensory tests were performed to define the formulation, testing the best proportion between kernels and water, the effect of kernel roasting, the ideal sweetness, the beverage attributes and the sensory acceptance. A cashew nut beverage can be obtained by grinding the kernel with water in the proportion of 1:10 (m/m) with added sugar at 3%, followed by heat treatment at 140ºC for four seconds. The proximate composition was 11.49% total solids, 0.26% ashes, 1.83% proteins, 3.97% lipids and 5.43% total carbohydrates. The pH remained above 6.49 and the color darkened during storage. The product was considered microbiologically safe and shelf-stable for at least 2 months, and sensory acceptance remained at an average value of 7.1 on a 9-point hedonic scale.
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spelling Cashew nut-based beverage: development, characteristics and stability during refrigerated storageAnacardium occidentale L.cashew kerneldairy substitutenut milkAbstract A cashew nut-based beverage was obtained using broken cashew kernels and its composition and stability were evaluated during refrigerated storage for 60 days. Sensory tests were performed to define the formulation, testing the best proportion between kernels and water, the effect of kernel roasting, the ideal sweetness, the beverage attributes and the sensory acceptance. A cashew nut beverage can be obtained by grinding the kernel with water in the proportion of 1:10 (m/m) with added sugar at 3%, followed by heat treatment at 140ºC for four seconds. The proximate composition was 11.49% total solids, 0.26% ashes, 1.83% proteins, 3.97% lipids and 5.43% total carbohydrates. The pH remained above 6.49 and the color darkened during storage. The product was considered microbiologically safe and shelf-stable for at least 2 months, and sensory acceptance remained at an average value of 7.1 on a 9-point hedonic scale.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2021-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000500060Food Science and Technology v.41 suppl.1 2021reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.33819info:eu-repo/semantics/openAccessLIMA,Janice RibeiroBRUNO,Laura MariaWURLITZER,Nedio JairSOUSA,Paulo Henrique Machado deHOLANDA,Samara Alves de Mesquitaeng2021-06-11T00:00:00Zoai:scielo:S0101-20612021000500060Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2021-06-11T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Cashew nut-based beverage: development, characteristics and stability during refrigerated storage
title Cashew nut-based beverage: development, characteristics and stability during refrigerated storage
spellingShingle Cashew nut-based beverage: development, characteristics and stability during refrigerated storage
LIMA,Janice Ribeiro
Anacardium occidentale L.
cashew kernel
dairy substitute
nut milk
title_short Cashew nut-based beverage: development, characteristics and stability during refrigerated storage
title_full Cashew nut-based beverage: development, characteristics and stability during refrigerated storage
title_fullStr Cashew nut-based beverage: development, characteristics and stability during refrigerated storage
title_full_unstemmed Cashew nut-based beverage: development, characteristics and stability during refrigerated storage
title_sort Cashew nut-based beverage: development, characteristics and stability during refrigerated storage
author LIMA,Janice Ribeiro
author_facet LIMA,Janice Ribeiro
BRUNO,Laura Maria
WURLITZER,Nedio Jair
SOUSA,Paulo Henrique Machado de
HOLANDA,Samara Alves de Mesquita
author_role author
author2 BRUNO,Laura Maria
WURLITZER,Nedio Jair
SOUSA,Paulo Henrique Machado de
HOLANDA,Samara Alves de Mesquita
author2_role author
author
author
author
dc.contributor.author.fl_str_mv LIMA,Janice Ribeiro
BRUNO,Laura Maria
WURLITZER,Nedio Jair
SOUSA,Paulo Henrique Machado de
HOLANDA,Samara Alves de Mesquita
dc.subject.por.fl_str_mv Anacardium occidentale L.
cashew kernel
dairy substitute
nut milk
topic Anacardium occidentale L.
cashew kernel
dairy substitute
nut milk
description Abstract A cashew nut-based beverage was obtained using broken cashew kernels and its composition and stability were evaluated during refrigerated storage for 60 days. Sensory tests were performed to define the formulation, testing the best proportion between kernels and water, the effect of kernel roasting, the ideal sweetness, the beverage attributes and the sensory acceptance. A cashew nut beverage can be obtained by grinding the kernel with water in the proportion of 1:10 (m/m) with added sugar at 3%, followed by heat treatment at 140ºC for four seconds. The proximate composition was 11.49% total solids, 0.26% ashes, 1.83% proteins, 3.97% lipids and 5.43% total carbohydrates. The pH remained above 6.49 and the color darkened during storage. The product was considered microbiologically safe and shelf-stable for at least 2 months, and sensory acceptance remained at an average value of 7.1 on a 9-point hedonic scale.
publishDate 2021
dc.date.none.fl_str_mv 2021-06-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000500060
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000500060
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.33819
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.41 suppl.1 2021
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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