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Type: Artigo
Title: Replacement Of Peanut By Residue From The Cashew Nut Kernel Oil Extraction To Produce A Type Paçoca Candy
Author: Lima J.R.
Garruti D.D.S.
Bruno L.M.
Araújo Í.M.D.S.
Nobre A.C.O.
Garcia L.G.S.
Abstract: A candy product was obtained using cashew nut kernel cake and its composition and stability were evaluated during storage at room temperature (28C) for 189 days. Sensory tests were performed to define the formulation, testing different cake contents (50.0, 59.5, and 69.5%), roasting time (0, 90, and 180 min), and sugar contents (20, 25, and 30%). The established formulation was 59.5% cake roasted at 100C for 90 min, 25% sugar, 0.5% salt, 5% cassava flour, and 10% corn oil. Proximate composition was 16.59% proteins, 30.28% lipids, 2.75% ashes, and 50.38% total carbohydrates. During storage it was observed that moisture and water activity increased and colour darkened. The product was considered microbiologically safe and shelf-stable at least for 6 months and sensory acceptance remained at an average value of 7.6 in a 9 points hedonic scale. Practical Applications: The cake obtained as a residue from the cashew nut kernel oil extraction has nutritional value. It can be used to replace peanut in the production of a candy known as paçoca which is basically made by the mixture of ground peanut with other ingredients such as wheat flour, corn flour, sugar, honey, and oil in larger or smaller amounts. This study provides an alternative use to the by-product of the cashew kernel oil production. © 2016 Wiley Periodicals, Inc.
Editor: Blackwell Publishing Ltd
Citation: Journal Of Food Processing And Preservation. Blackwell Publishing Ltd, v. 41, n. 2, p. , 2017.
Rights: fechado
Identifier DOI: 10.1111/jfpp.12775
Date Issue: 2017
Appears in Collections:Unicamp - Artigos e Outros Documentos

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