Optimization of the Acceptance of Prebiotic Beverage Made from Cashew Nut Kernels and Passion Fruit Juice
Marina Cabral Rebouças, Maria do Carmo Passos Rodrigues, Marcos Rodrigues Amorim Afonso
Journal of Food Science
Abstract
As a result of this study, it was possible to obtain a new functional prebiotic product, which combined the nutritional and functional properties of cashew nut kernels and oligofructose with the sensory properties of passion fruit juice in a beverage with satisfactory sensory acceptance. This new product emerges as a new alternative for the industrial processing of broken cashew nut kernels, which have very low market value, enabling this sector to increase its profits.
Extracted Claims
4 claims extracted from this paper into the knowledge graph
oligofructose have functional properties
“it was possible to obtain a new functional prebiotic product, which combined the nutritional and functional properties of cashew nut kernels and oligofructose with the sensory properties of passion fr...”
passion fruit juice have sensory properties
“it was possible to obtain a new functional prebiotic product, which combined the nutritional and functional properties of cashew nut kernels and oligofructose with the sensory properties of passion fr...”
cashew nut kernels have nutritional and functional properties
“it was possible to obtain a new functional prebiotic product, which combined the nutritional and functional properties of cashew nut kernels and oligofructose with the sensory properties of passion fr...”