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2018•International Journal of Engineering and TechnologyOpen access

Obtaining a protein concentrate based on cashew nut (Anacardium occidentale L.) and determination of food quality characteristics

Marrugo-Ligardo Y.A., L. Monroy-Rodriguez, Severiche-Sierra C.A., José Del Carmen Jaimes Morales, Lafont-Mendoza J.J.

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Abstract

The bromatological characteristics of the concentrate obtained from the cashew nut (Anacardium occidentale L.) with other known concentrates were compared, tests were performed and application in different food products were evaluated their sensory characteristics.The results of obtaining the cashew nut concentrate reveal the full potential source of proteins for human nutrition, which can be used directly in processed products.The functional properties of the concentrate do not distance from the properties of other known ones, which suggests the possibility of being used in multiple food products.

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The bromatological characteristics of the concentrate obtained from the cashew nut (Anacardium occidentale L.) with other known concentrates were compared, tests were performed and application in different food products were evaluated their sensory characteristics.The results of obtaining the cashew nut concentrate reveal the full potential source of proteins for human nutrition, which can be used directly in processed products.The functional properties of the concentrate do not distance from the properties of other known ones, which suggests the possibility of being used in multiple food products.

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Available abstract

The bromatological characteristics of the concentrate obtained from the cashew nut (Anacardium occidentale L.) with other known concentrates were compared, tests were performed and application in different food products were evaluated their sensory characteristics.The results of obtaining the cashew nut concentrate reveal the full potential source of proteins for human nutrition, which can be used directly in processed products.The functional properties of the concentrate do not distance from the properties of other known ones, which suggests the possibility of being used in multiple food products.

Key concepts: Anacardium, Nut, Cashew nut, Food science, Quality (philosophy), Traditional medicine, Biology, Horticulture

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