Sustainable breads made with cashew apple flour and cashew nut almonds (Anacardium occidentale L): sensory profile and purchase intention
DOI:
https://doi.org/10.52521/nutrivisa.v12i1.14822Keywords:
sensory profile; cashew nut kernel; baking; integral use of food; gastronomy.Abstract
The residual fiber from the cashew peduncle, mainly generated after industrial juice extraction, is frequently discarded despite still possessing significant nutritional value and potential for sustainable applications in various food products. This study developed a gluten-free bread as a sustainable alternative for human consumption, using flour blends composed of cashew peduncle fiber and whole cashew nut flour. The blends were prepared in proportions of 50% (Blend I), 75% (Blend II), and 25% (Blend III) of peduncle flour. The breads were submitted to sensory evaluation using the Check-All-That-Apply (CATA) method, a nine-point hedonic acceptance scale, and purchase intention analysis, with the participation of 130 untrained panelists. The attributes “pleasant taste” and “caramel color” were most strongly associated with Blend III, with selection frequencies of 0.984 and 0.992, respectively. The results demonstrated good overall sensory acceptance, especially for Blend III, which also had the highest purchase intention (59.4%). The findings indicate that the combined use of these flours is a promising strategy to reduce food waste, enhance the value of agricultural byproducts, and foster sustainability in the food industry.
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Copyright (c) 2025 Geórgia Maria Ramos da Silva Goiana, Diana Valesca Carvalho, Andréa Cardoso de Aquino, Paulo Henrique Machado de Sousa, Sandro Thomaz Gouveia
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