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Embrapa Agroindústria Tropical works on developing technologies for the processing and valorization of cashew fiber, an abundant co-product in juice factories, but which is normally discarded. In addition to generating full use of the fruit and increasing profitability, the innovation makes it possible to consume it outside the harvest period. In the final testing phase on a pilot laboratory scale, the research works on diagnosing the sensorial characteristics of the product developed from washed, pressed and dehydrated fiber, with application in a test product: the cashew burger. This stage of the process is carried out in the Food Analysis Laboratory and consists of public acceptance regarding texture, flavor, appearance and purchase intention.
“In addition to the microbiological, physical, physical-chemical and technological characterization analyzes of the dehydrated fiber, we carry out sensory analysis with application in test products to see what the acceptance of the product is, if it is managing to maintain the characteristics of when it was produced, evaluating its stability”, says Ingrid Moraes, researcher at Embrapa Agroindústria Tropical, about the objectives of sensory analysis in the development of technological innovations, such as dehydrated cashew fiber.
The development of the ingredient (dehydrated cashew fiber), still on a pilot scale, is part of a project led by Embrapa Agroindústria Tropical. According to Ingrid Moraes, the research focuses on developing different technological routes to obtain a base ingredient that can be incorporated by the food industry in the formulation of plant-based foods, that is, 100% plant-based, which mimic proteins of origin , such as beef, chicken, crab, crab, among others.
“The objective of our project is to create different technological routes to obtain dehydrated cashew fiber that is stable at room temperature and that is a potential ingredient for use by food industries or even by the end consumer”, highlights the researcher.
Dehydrated cashew fiber consists of a technology that promotes sustainability. The weight of the cashew is made up of 10% almond and 90% stalk. Of these parts, the peduncle represents the least use, with an estimate of less than 12% of production. The waste of peduncles in the industrial sector sparked the search for alternative routes to use this spare.
Regarding nutritional aspects, products made from cashew fiber have a lower protein content than commercial burgers. On the other hand, the fat content is also lower and the carbohydrate content higher than most commercial products, characterizing the product as an alternative diet for people who do not eat meat derivatives or are looking for a lower-calorie product. Aiming to solve the low protein content of by-products derived from fiber, Embrapa designed other formulations of the pilot product, adding other sources of vegetable protein, such as soybeans and cowpeas, also known as cowpeas.
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