title: Optimization of the acceptance of prebiotic beverage made from cashew nut kernels and passion fruit juice.
abstract: The aim of this research was to develop a prebiotic beverage from a hydrosoluble extract of broken cashew nut kernels and passion fruit juice using response surface methodology in order to optimize acceptance of its sensory attributes. A 2(2) central composite rotatable design was used, which produced 9 formulations, which were then evaluated using different concentrations of hydrosoluble cashew nut kernel, passion fruit juice, oligofructose, and 3% sugar. The use of response surface methodology to interpret the sensory data made it possible to obtain a formulation with satisfactory acceptance which met the criteria of bifidogenic action and use of hydrosoluble cashew nut kernels by using 14% oligofructose and 33% passion fruit juice.
  
  
  CONCLUSIONS
  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.
authors: Centro de Ciências Agrárias, Depto. de Tecnologia de Alimentos - Univ. Federal do Ceará, Campus do Pici, Av. Mister Hull, 2977 bloco 858, CEP 60356-000 Fortaleza, CE, Brazil.
authors: Marina Cabral
authors: MC
authors: Rebouças
authors: Maria do Carmo Passos
authors: Mdo C
authors: Rodrigues
authors: Marcos Rodrigues Amorim
authors: MR
authors: Afonso
mesh_terms: D031021:Anacardium / Q000737:chemistry*; D001628:Beverages / Q000032:analysis; D005638:Fruit; D006801:Humans; D009754:Nuts; D029598:Passiflora / Q000737:chemistry*; D056692:Prebiotics
chemical_list: D056692:Prebiotics
keywords: functional foods; nuts; oligofructose; response surface methodology; sensory analysis