Cashew nut-based beverage: development, characteristics and stability during refrigerated storage

Abstract A cashew nut-based beverage was obtained using broken cashew kernels and its composition and stability were evaluated during refrigerated storage for 60 days. Sensory tests were performed to define the formulation, testing the best proportion between kernels and water, the effect of kernel...

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Veröffentlicht in:	Ciência e tecnologia de alimentos 2021-06, Vol.41 (suppl 1), p.60-64
Hauptverfasser:	LIMA, Janice Ribeiro, BRUNO, Laura Maria, WURLITZER, Nedio Jair, SOUSA, Paulo Henrique Machado de, HOLANDA, Samara Alves de Mesquita
Format:	Artikel
Sprache:	eng
Schlagworte:	FOOD SCIENCE & TECHNOLOGY
Online-Zugang:	Volltext
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