EFFECT OF DIFFERENT ROASTING INTENSITIES ON THE PHYSICOCHEMICAL AND STRUCTURAL CHARACTERISTICS OF CASHEW NUT PROTEIN CONCENTRATES.

Plant proteins have been studied as sustainable alternatives to
of animal origin, and cashew nuts stand out as a promising source still
little explored. Thermal processing can modify the structure and
functionality of proteins, influencing their industrial use. Neste
In this study, the effect of different roasting intensities on the characteristics of the
physicochemical and structural of cashew nut protein concentrates. To
Nuts without roasting and roasted at 100, 120 and 150 °C / 15 min were processed
aiming to obtain lyophilized protein powder via isoelectric precipitation (pH 4.5). as
Wholemeal and defatted flours were analyzed as intermediate steps
to monitor extraction yield and material composition along process. Analyses of instrumental color, protein content and yield
extraction. The fatty acid profile was performed by GC-FID in order to < /> check the stability of the raw material. For the structural characterization of
proteins, SDS-PAGE analyses are performed under reducing and non
conditions reduction and size exclusion chromatography (SEC). The results
showed a significant reduction in luminosity (L*) and an increase in the parameters a*
and b* with the application of the roasting process, intensifying browning
especially in wholemeal flour. The fatty acid profile did not reveal any differences
between the control and the roasted samples