Evaluation of two natural antioxidant additives in the production of cashew nut butter (Anacardium occidentale L.) and their effect on oxidative rancidity and sensory quality

Abstract

In this research, two natural antioxidant additives added in cashew butter were evaluated, under three treatments: T1 without antioxidants (control control), T2 with Tocopherols (25 mg / kg) and T3 with soy Lecithin (10 g / kg). With the purpose of knowing its effect on oxidative rancidity and sensory quality in butter made from cashew seed, for a period of 180 days, under a randomized complete design with six repetitions. Broken cashew seed, olive oil and panela candy were used in all treatments. The seeds were processed in a 200 revolutions disk mill and placed in 225g glass jars. Treatments were stored in a cardboard box at room temperature and under darkness. Six peroxide index (PI) measurements per treatment and three sensory evaluations were performed. The measurement interval was 60 days each. For the sensory evaluations, an affective acceptance test was used, using 30 panelists, who rated the color, smell, taste and texture. The data from the sensory evaluations were analyzed using the multivariate principal components method, analysis of variance and the Statistical Minimum Difference Fisher’s Test (LSD) with a probability of 0.05. The IP values at 120 days were not quantifiable (<0.2 meq / kg). The butter maintained its oxidative stability, since the IP values detected at 150 and 180 days are below the permissible limit (10meq / kg) defined by the Codex Alimentarius Standard for Edible Fats and Oils. There was no effect of the treatments on the sensory attributes evaluated, keeping the acceptance between “slightly pleasant” and “pleasant”. Significant effects of the time factor were found in the color and texture attributes at 180 days, with color being better evaluated, while the texture decreased its level of satisfaction.