Abstract
This work aimed to obtain a vegetable burger from the cashew juice production residue (fiber) and cowpea that are two abundant materials in Northeast Brazil. Fiber was washed and pressed in an expeller for five times. Cowpea was soaked in water and, after skin removal, ground to obtain a paste. Hamburgers were made by mixing the cashew fiber, the cowpea paste, and the ingredients used in traditional burger recipes, then shaped and frozen. Four sensory tests were performed to define: (1) the need of cooking the cowpea paste with the other ingredients; (2) the fiber/paste proportion; (3) ingredients to enhance the sensory characteristics; (4) burger acceptance. The resultant formulation had 29.3% of cashew fiber, 29.3% of cowpea paste, 25.1% of tomato, 6.8% of onion, 5.3% of sweet pepper, 1.3% of garlic, 0.1% of black pepper, 0.2% of dehydrated parsley, 1.2% of salt and 1.4% of corn oil. The sensory acceptance was 7.8 in a 9-point hedonic scale. Proximate composition was 71.08% moisture, 2.07% ashes, 4.86% proteins, 1.19% lipids and 20.79% total carbohydrates. Stability was evaluated during frozen storage (-18 oC) for 180 days. In this period, acidity increased and pH and ascorbic acid decreased. As to color, a* and b* values increased, indicating that the burgers became more orange/brown. The burger was considered microbiologically safe and shelf-stable for at least 6 months.
Highlights
The juice is the most important product obtained from the cashew apple (Anacardium occidentale L.) and its extraction generates a residue called cashew fiber, which represents 20 to 40% of the apple weight (ABREU et al, 2013; KUILA et al, 2011)
The cashew apple fiber is usually used as animal feed (DANTAS FILHO et al, 2007; RAMOS et al, 2006) or even in ethanol production (CORREIA et al, 2013; LIMA et al, 2012; ROCHA et al, 2014), some authors have reported its use for human consumption, mainly because it is 12% dietary fibers (PINHO et al, 2011a)
Previous studies revealed that burgers made exclusively from cashew fiber had medium sensory acceptance (5.9 in a 9-point hedonic scale) and low protein value (5%) (LIMA, 2008)
Summary
The juice is the most important product obtained from the cashew apple (Anacardium occidentale L.) and its extraction generates a residue called cashew fiber, which represents 20 to 40% of the apple weight (ABREU et al, 2013; KUILA et al, 2011). Good sensory results were obtained by adding 8 to 15% of dry cashew fiber in cookies (MATIAS et al, 2005). It was reported the replacement of up to 10% of meat by dried cashew fiber in burgers without any sensory changes (PINHO et al, 2011b). Previous studies revealed that burgers made exclusively from cashew fiber had medium sensory acceptance (5.9 in a 9-point hedonic scale) and low protein value (5%) (LIMA, 2008). Cowpea is abundant in Brazil and could be used to enhance palatability and protein value of burgers made from cashew apple fiber. Cowpea protein content ranges from 20 to 30% (ADEGUNWA et al, 2012; AVANZA et al, 2013; CARVALHO et al, 2012; GIAMI, 2005; VASCONCELOS et al, 2010)
Sign-in/Register to view highlights & summary 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 callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
