Abstract
The development of a lactose-free beverage comes as a new feeding alternative to a product with excellent nutritional and functional characteristics to individuals with food restrictions related to milk. Thus, this study aimed to develop a cashew nut beverage with added mango juice and prebiotic substances by means of evaluating its sensory characteristics and physicochemical optimization. A 22 central composite rotatable design with five repetitions at the central point was applied to evaluate the effect of sugar and juice contents on the analyzed parameters. Data were evaluated by means of the response surface methodology, analysis of variance, and the means comparison test. Formulations with greater combined concentrations of juice and sugar obtained satisfactory acceptance. The means comparison test showed that the formulation that allows for the beverage’s greatest acceptance must contain 40% mango juice and 8% sugar. Soluble solids content was influenced only by the addition of sugar, where the formulations that presented greater solids concentration were the ones which obtained greater sensory acceptance. The beverage’s acidity was influenced only by the juice content, which, besides making formulations significantly more acid, did not affect their acceptance.
Highlights
Global demand for products that do not have milk in their composition has been greatly increasing due to health problems related to some of the nutrients that compose them [1]
This study aimed to develop a cashew nut beverage with added mango juice and prebiotic substances through the evaluation of its sensory characteristics and physicochemical optimization
The hydrosoluble extract of cashew nut kernels (HEKs) were obtained following the methodology described by Rebouças et al [15], who used broken cashew nuts classified as butts and have a low cost
Summary
Global demand for products that do not have milk in their composition has been greatly increasing due to health problems related to some of the nutrients that compose them [1]. People following a vegan diet or looking for food with low levels of cholesterol, lipids, and calories should be considered [4]. All these factors assembled make the continuous search for food that substitutes the use of milk in different food products necessary, constituting a potential market. Among the raw materials that can be used as substitutes for milk in making food products, cashew nut kernel stands out as a good alternative due to its excellent nutritional characteristics In this kernel, all amino acids essential for adult and children can be found, in addition to a lipid fraction constituted mainly of mono- and polyunsaturated fatty acids [5].
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
