Utilization of mathematical models to evaluate the acceptance and physicochemical parameters for the development of a beverage made from cashew nut

The influence of the addition of pineapple juice and sugar (independent variables) over sensory acceptance and physicochemical parameters (dependent variables) was evaluated considering the development of a cashew nut kernel-based beverage by means of the response surface methodology. The effect of the independent variables could only be evaluated in relation to the acceptance of the overall impression, where only sugar concentration influenced, being determined that the beverage formulation that allows for greater acceptance should be added with 35% pineapple juice and 7% sugar. Soluble solids were influenced by both juice and sugar concentrations, where higher concentration of both led to lower sensory acceptance. The juice addition only affected total titratable acidity and pH, but did not interfere in the formulations' acceptance. It was possible to combine the nutritional, functional and sensory characteristics of the used raw materials (cashew nuts, pineapple juice and prebiotic substances) to elaborate a beverage with high nutritional and functional appeal.