ArticleJournal of food science2026
Influence of Cashew Agro-Industrial By-Product (Anacardium occidentale) and Cashew Tree Gum on the Properties of Sponge Cakes: A Fat Replacement Approach.
Article in Journal of food science, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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7 authors.
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Abstract
The processing of cashew apple in Brazil, particularly in the Northeast region, generates tons of by-products. This scenario highlights a significant waste of material with bioactive potential. In addition to these, the cashew tree also produces cashew gum, a natural exudate with important technological applications. This study aimed to evaluate the impact of partial and total fat replacement with cashew tree gum and agro-industrial residue from the cashew apple on the physicochemical, physical, microscopic, and sensory analysis of sponge cakes. To this end, three formulations were developed: A control formulation (F0), a formulation with 50% fat replacement (F50), and a formulation with 100% fat replacement (F100). In the raw batter, F50 and F100 showed significant differences compared to F0 in specific gravity (F0: 0.91 ± 0.01; F50: 1.22 ± 0.00; F100: 0.93 ± 0.04), viscosity (F0: 35397 ± 0.00 mPas; F50: 18415 ± 0.00 mPas; F100: 10782 ± 0.00 mPas), total bubble area (F0: 140.35 ± 0.00%; F50: 126.32 ± 0.00%; F100: 105.26 ± 0.00%), and cell density (F0: 2.91 ± 0.00 cells/cm
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