Development, Chemical, and Sensory Characterization of Cashew Nut Paste with Cupuaçu Seed

ABSTRACTCashew nuts kernels (CN) are known for their composition of unsaturated fatty acids, considered “healthy fats.” Agro-industrial residues, such as cupuaçu seed (CS), have great potential for use as raw material in the elaboration of products, as they have a good nutritional composition. This study aimed to elaborate CN pastes with powdered CS (cream similar to peanut butter), and their chemical, microbiological, and sensory characterization. Three formulations were prepared: (A) CN and CS in similar proportions, (B) the highest concentration in the proportion of CS, and (C) the highest CS concentration in the CN ratio. Some differences were observed in the total soluble solids and ash concentration related to the higher amount of CN added. The result revealed that sample B had the best result in terms of sensory properties for the following parameters: aroma, flavor, texture, and appearance. In addition, this sample also showed greater purchase intention. In its composition, paste B has a higher amount of CN (67.5%) and about 20% of CS. CN and CS proved to be the best raw materials for making the paste.KEYWORDS: Food wastechemical characterizationmicrobiological characterizationsensory analysiscupuassu seed Disclosure StatementNo potential conflict of interest was reported by the author(s).