Scientific Study

Cashew bagasse, often referred to as “cashew meat” in producing regions, is a by-product of cashew apple juice processing. Unfortunately, this biomass is typically discarded as waste by processing industries. However, it possesses valuable compounds like carotenoids and polyphenols that can be extracted. The remaining fiber has unique sensory characteristics in appearance and texture that resemble animal protein, making it a promising raw material for plant-based food formulations. To utilize it as a food ingredient, appropriate treatment is necessary. This study aims to evaluate the effectiveness of pretreatment involving sequential soaking and pressing cycles and various drying processes to enhance its suitability for meat analog products. Cashew bagasse was treated using three fiber-to-water ratios (1:1, 1:1.5, and 1:2 w/w) across five sequential soaking/pressing cycles. The methods assessed included freeze drying, oven drying, and tray drying. Croquette formulations were developed with 30%, 40%, and 50% cashew fiber, along with soy protein, to increase the overall protein content. Physicochemical and sensory evaluations of the treated fibers indicated that acidity, soluble solids, phenolic compounds, and cashew flavor were significantly reduced after the second soaking/pressing cycle, suggesting that fewer cycles may be sufficient. Additionally, the amount of water used did not significantly affect the outcomes. Freeze drying yielded the best drying results. Although the croquette formulations received high sensory acceptance, the one with 50% cashew fiber had a pronounced cashew flavor, which limited its appeal. In conclusion, the bagasse treatment can be optimized to two soaking/pressing cycles, and freeze-drying of the treated fiber provides the best technological results. A cashew fiber content of up to 40% is suitable for use in plant-based croquettes.

https://doi.org/10.1007/s11694-024-03052-1