Development and characterization from cashew (Anacardium occidentale L.) juice by foam-mat drying technology

The purpose of the study was to obtain cashew juice by drying in a foam-mat and to evaluate the effect of adding different concentrations of ovalbumin (2%, 3% and 6%) on the physicochemical properties through the analysis of principal component. PCJ with lower concentrations of OVA (2% and 3%) showed hydrophilic characteristics that favored rehydration and homogenization in aqueous mixtures. The treatment with 2% OVA showed superior results in water absorption (0.32gH2O/g), hygroscopicity (36.52%) and lower pH (4.33). The high solubility in water (9.23%) was found in PCJ with 3% OVA. On the other hand, the treatment with 6% of OVA concentration showed a greater oil absorption (3.23gOil/g), characterizing itself as a powdered product with higher solubilization in lipid products, which can be recommended as a flavoring of cake mix. Overall, the results indicated that foam-mat drying using OVA as a foaming agent has potential as a new technology to be implemented in the powdered juice industry.