Development, Chemical, and Sensory Characterization of Cashew Nut Paste with Cupuaçu Seed

IF 0.9 Q4 FOOD SCIENCE & TECHNOLOGY

Journal of Culinary Science & Technology Pub Date : 2023-10-12 DOI:10.1080/15428052.2023.2269377

Alana Câmara Guimarães, Eduardo Leonarski, Kamila Rodrigues Abreu, Ramon Jackson Dias dos Santos, Maria Alves Fontenele, Adriana Crispim de Freitas, Leonardo Hunaldo dos Santos, Virlane Kelly Lima Hunaldo

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引用次数: 0

Abstract

ABSTRACTCashew nuts kernels (CN) are known for their composition of unsaturated fatty acids, considered “healthy fats.” Agro-industrial residues, such as cupuaçu seed (CS), have great potential for use as raw material in the elaboration of products, as they have a good nutritional composition. This study aimed to elaborate CN pastes with powdered CS (cream similar to peanut butter), and their chemical, microbiological, and sensory characterization. Three formulations were prepared: (A) CN and CS in similar proportions, (B) the highest concentration in the proportion of CS, and (C) the highest CS concentration in the CN ratio. Some differences were observed in the total soluble solids and ash concentration related to the higher amount of CN added. The result revealed that sample B had the best result in terms of sensory properties for the following parameters: aroma, flavor, texture, and appearance. In addition, this sample also showed greater purchase intention. In its composition, paste B has a higher amount of CN (67.5%) and about 20% of CS. CN and CS proved to be the best raw materials for making the paste.KEYWORDS: Food wastechemical characterizationmicrobiological characterizationsensory analysiscupuassu seed Disclosure StatementNo potential conflict of interest was reported by the author(s).

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果籽腰果酱的研制、化学及感官特性研究

摘要腰果仁(CN)以其不饱和脂肪酸的组成而闻名，被认为是“健康脂肪”。农用工业残留物，如cupuaparusu种子(CS)，由于其营养成分良好，有很大潜力作为加工产品的原料。本研究旨在制作含有CS粉(类似花生酱的奶油)的CN糊，以及它们的化学、微生物学和感官特性。制备了三种配方:(A) CN和CS的比例相近，(B) CS的比例最高，(C) CS的比例最高。CN添加量的增加导致了总可溶性固形物和灰分浓度的差异。结果表明，样品B在香气、风味、质地和外观等感官性能指标上效果最好。此外，该样本也表现出更大的购买意愿。膏体B的组成中CN含量较高(67.5%)，CS含量约为20%。CN和CS被证明是制作浆料的最佳原料。关键词:食品垃圾化学特性微生物特性感官分析瓜瓜种子披露声明作者未报告潜在利益冲突

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来源期刊

Journal of Culinary Science & Technology FOOD SCIENCE & TECHNOLOGY-

CiteScore

3.20

自引率

7.70%

发文量

期刊介绍： The Journal of Culinary Science & Technology aims to communicate the vital issues, latest developments, and thinking on the science and technology behind meal planning, preparation, processing, and service for a global consuming public. These issues relate to food management in a variety of settings that include culinary-related operations, food production, food product development, restaurant management and other foodservice ventures. It is the Journal''s intention to encourage an interchange among culinary professionals, food scientists and technologists, research chefs, foodservice managers, educators and researchers. Contributors are encouraged to identify the practical implications of their work for food operations, promoting and evaluating food knowledge, the science of alcohol, examining changing trends and attitudes, healthy eating lifestyles, innovation management, and enhancing and developing practical culinary skills. It is the Journal of Culinary Science & Technology''s policy to use a ''double-blind review'' procedure for the evaluation of all articles. Therefore, the reviewers and the author(s) are not identified to each other. Scope/Coverage: -Culinary innovation -Blurring lines between food technology and culinary arts -Issues and trends related to human nutrition -The collaboration between food science and culinary innovation -Techniques and technology and their role in quality of life/guest satisfaction associated with culinary, wine and food experiences -Trends in molecular gastronomy and its derivates -Annual review of trends in culinary science and technology -Applied research -Relevant research notes -Management styles, methods and principles -Techniques and innovations