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

• Published in: Journal of food measurement & characterization 2024-07, Vol.18 (7), p.5826-5843
• Main Authors: Sruthi, P., Asha, M. R., Yannam, Sudheer Kumar, Naidu, M. Madhava
• Format: Article
• Language: English
• Subjects: Acceptability; acetates; Acetic acid; agroindustrial byproducts; Anacardiaceae; Anacardium occidentale; Antioxidants; Aroma compounds; Bioactive compounds; Byproducts; cardamom; cashew nuts; Catechin; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Cineole; electronic nose; Electronic noses; electronic tongue; Electronic tongues; Engineering; Epicatechin; flavor; Flavor compounds; Food industry; Food Science; lipid content; Liquid chromatography; Microorganisms; Milk; Nuts; odors; oils; Original Paper; Phenolic compounds; Phenols; Polyphenols; puddings; Sensory evaluation; Sensory properties; storage quality; Storage stability; Terpinyl acetate; testa; Volatile compounds
• ISSN: 2193-4126; 2193-4134
• DOI: 10.1007/s11694-024-02612-9

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 (IC 50 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. Graphical Abstract Cashew nut testa (CNT) incorporated pudding showed improved antioxidant activity. Volatile compounds were characterized by GC–MS, E-nose, and E-tongue. Sensory quality of pudding remained acceptable after storage at 4 °C for 7 days. Incorporation of CNT extract into pudding is a value addition of cashew by-product