Abstract
ABSTRACT The consumption of almonds, seeds, and nuts is common in gastronomy. The cashew nut is a source of lipids and protein, mainly used in culinary recipes or consumed salted, toasted, or fryer. Oil is an alternative for cashew kernel culinary use. This work evaluated two extraction forms: heat-pressed cashew kernel oil (HPCO) and cold-pressed cashew kernel oil (CPCO). In the HPCO, the oil was extracted with a cashew nut pre-heating at 60°C immediately followed by pressing, and in the CPCO the oil was cold-pressed without any heat. The purpose was to evaluate the sensory characteristics and the gastronomic potential of this different product of cashew nut. Focus groups and Optimized Descriptive Profile (ODP) were used to do so. The results identified a product with gastronomic potential and reasons that influence product consumption: price, nutritional factors, and symbolic regionals aspects.
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