期刊名称：Boletim Centro de Pesquisa e Processamento de Alimentos
印刷版ISSN：0102-0323
电子版ISSN：1983-9774
出版年度：2004
卷号：22
期号：01
出版社：Centro de Pesquisa e Processamento de Alimentos
摘要：The objective of the present research was the obtention and the characterization
of cashew derived products. For that, products of common cashew nut and from
the peduncles of cashew from the clone CCP76 were processed and submitted to
physical and chemical analysis. By pressing the cashew nut it was obtained a
partially defatted meal (36.41% of proteins, 26.57% of lipids and 7.86% total dietary
fiber) and the oil (82.74% of unsaturated fatty acids, predominantly oleic acid -
60.30% and the linoleic - 21.53%). From cashew fruit it was obtained a clarified
and concentrated juice (ascorbic acid content of 966.13 mg/100 g of juice) and
cashew fiber (61.21% of total dietary fiber). It was concluded that the products
originated from cashew showed high potential for the elaboration of different food
products by virtue of the diversity and richness of the cashew nut and fruit
chemical composition.
