Effect of cashew nut protein concentrate substitution on the physicochemical properties, antioxidant activity and consumer acceptability of wheat bread.

Abstract

The effect of incorporating different proportions (5, 10, 15 and 20%) of cashew nut protein concentrate (CNPC) on the physicochemical properties, antioxidant activity and consumer acceptability of bread was investigated. Substitution of wheat flour with CNPC increased the water and oil absorption capacity, swelling capacity, peak and final viscosities. Substitution of CNPC in wheat bread significantly increased the protein (12.69-22.04g/100g), ash, crude fiber, calcium, magnesium, iron (2.09-3.36mg/100g), phosphorus and zinc (0.79-1.57mg/100g) content, while carbohydrate value decreased. Substitution of wheat flour with CNPC in bread increased the loaf weight while specific volume decreased (4.36-2.21 cm3/g). Acceptable bread was prepared with up to 15% CNPC; which contained the highest total phenolics (2.64mg GAE/g), DPPH radical scavenging activity (71.22µmol TE/100g), ferric reducing antioxidant power (427.77µmol TE/100g) and ABTS radical scavenging activity (195.68µmol TE/100g) than the 100% wheat bread (1.28mg GAE/g, 40.81µmol TE/100g, 375.62µmol TE/100g and 154.02µmol TE/100g).