Cashew nut-based beverage: development, characteristics and stability during refrigerated storage
نویسندگان
چکیده
A cashew nut-based beverage was obtained using broken kernels and its composition stability were evaluated during refrigerated storage for 60 days. Sensory tests performed to define the formulation, testing best proportion between water, effect of kernel roasting, ideal sweetness, attributes sensory acceptance. nut can be by grinding with water in 1:10 (m/m) added sugar at 3%, followed heat treatment 140ºC four seconds. The proximate 11.49% total solids, 0.26% ashes, 1.83% proteins, 3.97% lipids 5.43% carbohydrates. pH remained above 6.49 color darkened storage. product considered microbiologically safe shelf-stable least 2 months, acceptance an average value 7.1 on a 9-point hedonic scale.
منابع مشابه
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ژورنال
عنوان ژورنال: Food Science and Technology
سال: 2021
ISSN: ['2331-513X', '2331-5156']
DOI: https://doi.org/10.1590/fst.33819