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Provedor de dados:  Repositório Alice
País:  Brazil
Título:  Cashew nut-based beverage: development, characteristics and stability during refrigerated storage.
Autores:  LIMA, J. R.
BRUNO, L. M.
WURLITZER, N. J.
SOUSA, P. H. M. de
HOLANDA, S. A. de M.
Data:  2021-01-03
Ano:  2020
Palavras-chave:  Dairy substitute
Nut milk
Anacardium occidentale L
Cashew kernel
Cashew nuts
Resumo:  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.

bitstream/item/219822/1/ART20148.pdf

Ahead of Print.
Tipo:  Artigo em periódico indexado (ALICE)
Idioma:  Inglês
Identificador:  16599

http://www.alice.cnptia.embrapa.br/alice/handle/doc/1128913

https://doi.org/10.1590/fst.33819
Editor:  Food Science and Technology, Campinas, 5 p., jul. 2020.
Relação:  Embrapa Agroindústria Tropical - Artigo em periódico indexado (ALICE)
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