Raw Cashew Nuts Research Articles

Functional properties of raw and heat processed cashew nut (Anacardium occidentale, L.) kernel protein isolates.

The functional properties viz. solubility, water and oil absorption, emulsifying and foaming capacities of the protein isolates prepared from raw and heat processed cashew nut kernels were evaluated. Protein solubility vs. pH profile showed the isoelectric point at pH 5 for both isolates. The isolate prepared from raw cashew nuts showed superior solubility at and above isoelectric point pH. The water and oil absorption capacities of the proteins were slightly improved by heat treatment of cashew nut kernels. The emulsifying capacity of the isolates showed solubility dependent behavior and was better for raw cashew nut protein isolate at pH 5 and above. However, heat treated cashew nut protein isolate presented better foaming capacity at pH 7 and 8 but both isolates showed extremely low foam stability as compared to that of egg albumin.

PH—Postharvest Technology: Physical Properties of Raw Cashew Nut

Physical properties of raw cashew nut were evaluated as a function of moisture content. The average dimension of three principal axes (viz., length, width, thickness), mass ratio, equivalent diameter and sphericity were measured at a moisture content of 8·46% d.b. The 100 nut mass, porosity, bulk density, true density and coefficient of friction were determined for moisture contents ranging from 3·15 to 20·05% d.b. It was found that the 100 nut mass and true density of raw cashew nuts increased with increased moisture content. The porosity and bulk density decreased linearly as the moisture content increased. The coefficient of friction on various surfaces increased with increase in moisture content. Cardboard as a surface for sliding offered the maximum friction followed by galvanized iron, aluminium and glass.

CARACTERIZAÇÃO FÍSICO-QUÍMICA DA AMÊNDOA DA CASTANHA DE CAJU (Anacardium occidentale L.) CRUA E TOSTADA

Realizou-se a caracterizacao fisico-quimica da amendoa da castanha de caju (Anacardium occidentale L.) crua e tostada, identificando-se as alteracoes provocadas pelo processo de tostagem. As amendoas da castanha de caju crua e tostada apresentaram pH proximos a neutralidade. A composicao centesimal da amendoa crua apresentou os seguintes teores: umidade - 5,05 %, cinzas - 2,40 %, proteinas - 22,11 %, lipidios - 46,28 %, acucares totais - 7,93 % e amido - 16,07 %. Para a amendoa tostada os resultados foram: umidade - 1,18 %, cinzas - 2,43 %, proteinas - 21,76 %, lipidios - 48,35 %, acucares totais - 8,23 % e amido - 17,30 %. A comparacao destes resultados foi significativamente diferente nos niveis de lipidios, acucares totais e amido, possivelmente em consequencia da perda de agua durante o processo de tostagem, pois quando estes foram comparados na base seca, os resultados passaram a nao ter diferencas estatisticas.

Systemic contact dermatitis to raw cashew nuts in a pesto sauce

Systemic contact dermatitis from the cashew nut shell oil resorcinol allergens cardol and anacardic acid is recognized clinically as a dermatitis with flexural accentuation, typically distributed on the extremities, groin, and buttocks, and occurring generally 1 to 3 days after ingestion of raw cashew nuts contaminated with allergenic oil. We report a case of systemic contact dermatitis to raw cashew nuts, an atypical and unexpected ingredient flavoring an imported pesto sauce. Plants with allergens that potentially cross-react with poison ivy and other Toxicodendrons, and the concepts of systemic contact dermatitis and hyposensitization are reviewed.

Systemic Contact Dermatitis to Raw Cashew Nuts in a Pesto Sauce

Systemic Contact Dermatitis to Raw Cashew Nuts in a Pesto Sauce

Systemic Contact Dermatitis to Raw Cashew Nuts in a Pesto Sauce

Systemic Contact Dermatitis to Raw Cashew Nuts in a Pesto Sauce

Supercritical carbon dioxide and solvent extraction of the phenolic lipids of cashew nut (Anacardium occidentale) shells

Supercritical carbon dioxide extraction of raw cashew nut shells yielded 18.7% by weight phenolic lipids in 17.5 h. Composition of the cashew nut shell liquid (CNSL) thus obtained was quantitatively analyzed using high-performance reversed-phase liquid chromatography. The analytical data were compared with those of solvent-extracted CNSL from India (both raw cashew nuts and steam-processed cashew nuts), Brazil, Kenya, and Mozambique. Indian CNSL is richer (by about 10%) in anacardic acids, and extraction by supercritical carbon dioxide yields a better quality product. Steam-processed cashew nut shells retain about 80% of the anacardic acids.

Cashew nut dermatitis. An example of internal-external contact-type hypersensitivity.

Five patients who were exquisitely sensitive to<i>Rhus</i>antigen developed a generalized eczematous dermatitis after eating large amounts of "raw" cashew nuts. Three of four tested had positive patch test reactions to raw cashews and negative reactions to roasted cashews. A group of highly "<i>Rhus</i>-positive" healthy adult volunteers had positive patch test reactions to raw cashews, while "<i>Rhus</i>-negative" and slightly<i>Rhus</i>-positive volunteers had no reaction to raw cashews. No dermatitis could be produced by feeding large amounts of raw cashew nuts to two<i>Rhus</i>-negative volunteers. The raw cashew nuts sold in organic food stores contain appreciable amounts of cashew nut shell oil on their surfaces. The oil is antigenically similar to<i>Rhus</i>oleoresin and causes a generalized eruption when ingested in large quantities by people highly sensitive to<i>Rhus</i>antigen.

Cashew Nut Dermatitis

Five patients who were exquisitely sensitive to<i>Rhus</i>antigen developed a generalized eczematous dermatitis after eating large amounts of "raw" cashew nuts. Three of four tested had positive patch test reactions to raw cashews and negative reactions to roasted cashews. A group of highly "<i>Rhus</i>-positive" healthy adult volunteers had positive patch test reactions to raw cashews, while "<i>Rhus</i>-negative" and slightly<i>Rhus</i>-positive volunteers had no reaction to raw cashews. No dermatitis could be produced by feeding large amounts of raw cashew nuts to two<i>Rhus</i>-negative volunteers. The raw cashew nuts sold in organic food stores contain appreciable amounts of cashew nut shell oil on their surfaces. The oil is antigenically similar to<i>Rhus</i>oleoresin and causes a generalized eruption when ingested in large quantities by people highly sensitive to<i>Rhus</i>antigen.

Cashewnut moisture relations

AbstractInvestigations on the moisture relations of raw cashewnuts at tropical temperatures (about 27°) are described; a description is included of a laboratory method suitable for use as a reference method, which involves the use of toluene in a Dean &amp; Stark distillation apparatus. This method was found to be reliable to within 0.3%.There was some evidence that differences in the moisture contents of these nuts stored under identical conditions may be partly due to differences in the kernel/shell weight ratio, and that this ratio is probably higher in small than in larger nuts. This might explain the slight tendency for the moisture content of heavy nuts to be greater than that of lighter nuts.Nuts stored in moving air took up moisture more rapidly and attained equilibrium moisture, content much faster than in apparently still air.It was found that at an equilibrium moisture content the shell moisture content could be used to predict the moisture contents of the whole nut and kernel.Above 75% R.H., cashewnuts at 27° became visibly invaded by microflora including members of the genera Aspergillus, Fusarium, Paecilomyces, Penicillium and Rhizopus. Sorption and desorption curves were produced, relating the ambient relative humidities to the corresponding equilibrium moisture contents of fresh nuts stored in apparently still air at 27°. From this relationship the maximum safe moisture content for raw cashewnuts was estimated to lie between 8.9 and 9.2%, being that in equilibrium with surrounding air at 70% R.H. and 27°.