Characterization and storage stability of milk pudding incorporated with cashew nut (Anacardium occidentale L.) testa phenolic extract

Sruthi, P. and Asha, M. R. and Sudheer Kumar, Yannam and Madhava Naidu, M. (2024) Characterization and storage stability of milk pudding incorporated with cashew nut (Anacardium occidentale L.) testa phenolic extract. Journal of Food Measurement and Characterization, 18. pp. 5826-5843.

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Abstract

Cashew nut testa (CNT) is a cashew industry by-product with various bioactive compounds, especially polyphenols. This study focuses on the formulation, characterization, and evaluation of functional properties of CNT extract-incorporated milk pudding. Cardamom oil was added as a flavoring agent. A sample without CNT extract served as a control. E-nose, E-tongue, and GC–MS analyses were used to analyze the flavor compounds, and HPLC analysis was used to analyze the phenolic compounds. The major phenolic compounds in CNT were (+)-catechin, (−)-epicatechin, and catechin gallate. α-Terpinyl acetate and 1,8-cineole were identified as the major volatile compounds responsible for cardamom aroma. Pudding with 0.04% CNT extract was estimated as the optimum level wherein it did not alter the sensory properties and consumer’s overall acceptability. Moisture, pH, and fat content of the samples had no significant difference after storage at 4 °C for 7 days. Sensory characteristics and microbial qualities of the pudding with CNT were comparable to that of the control and the sensory quality of the sample remained acceptable after storage. The incorporation of CNT improved the functional properties of pudding by improving its antioxidant activities ­(IC50 81.97 ± 5.2 mg/ml). Recovery of polyphenols from this agro-industrial by-product and its incorporation into milk pudding is a novel approach that can add value to this by-product and impart additional health benefits to the food product.

Item Type:	Article
Uncontrolled Keywords:	Cashew nut testa, e-nose, e-tongue, Sensory, Polyphenols, Value addition
Subjects:	600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes > 01 Sensory evaluation 600 Technology > 08 Food technology > 19 Lipids-oils/fats > 05 Nuts 600 Technology > 08 Food technology > 27 Dairy products
Divisions:	Plantation Products Spices and Flavour Technology
Depositing User:	Somashekar K S
Date Deposited:	20 Jan 2025 06:53
Last Modified:	20 Jan 2025 06:53
URI:	http://ir.cftri.res.in/id/eprint/18943

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