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Use of whey peptide fraction in coated cashew nut as functional ingredient and salt replacer

2018Journal article Restricted access
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dc.contributor.authorAmorim, M.
dc.contributor.authorPereira, J. O.
dc.contributor.authorSilva, L. B.
dc.contributor.authorOrmenese, R. C. S. C.
dc.contributor.authorPacheco, M. T. B.
dc.contributor.authorPintado, M.
dc.date.accessioned2018-10-25T16:13:26Z
dc.date.available2018-10-25T16:13:26Z
dc.date.issued2018
dc.description.abstractConsumers are increasingly concerned about healthy eating habits. The incorporation and stability of 2% antihypertensive whey peptide extract in a new coating of cashew nuts with reduced salt (less 15 and 30%) was studied. The evaluation of nutritional value, in vitro antihypertensive activity and consumer acceptance of final products was assessed. Incorporation of peptide fraction assured the production of a snack with an ACE-inhibitory activity (532.2 μgmL−1 IC50 value). The amount of lipids present in coated cashew nuts was composed mainly by essential fatty acids, mostly monounsaturated. Glutamic acid, leucine, arginine and aspartic acid were the most abundant essential aminoacids. 70% of the consumers considered both samples (15 and 30%) as “ideal taste”. The results suggest that the new coating allowed the development of a new snack with reduced salt content, opening new opportunities as carrier of other ingredients to develop more diversified and efficient functional foods.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationAmorim, M., Pereira, J.O., Silva, L.B., Ormenese, R.C.S.C., Pacheco, M.T.B., Pintado, M. (2018). Use of whey peptide fraction in coated cashew nut as functional ingredient and salt replacer. LWT - Food Science and Technology, 92, 204-211pt_PT
dc.identifier.doi10.1016/j.lwt.2017.12.075pt_PT
dc.identifier.eid85042424905
dc.identifier.eissn1096-1127
dc.identifier.issn0023-6438
dc.identifier.urihttp://hdl.handle.net/10400.14/25833
dc.identifier.wos000430770400028
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.relationQREN-ADI 11531pt_PT
dc.subjectCashewpt_PT
dc.subjectWhey peptidespt_PT
dc.subjectHealthy snackpt_PT
dc.subjectAntihypertensive activitypt_PT
dc.subjectConsumer acceptancept_PT
dc.titleUse of whey peptide fraction in coated cashew nut as functional ingredient and salt replacerpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/SFRH/SFRH%2FBD%2F81901%2F2011/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FMulti%2F50016%2F2013/PT
oaire.citation.titleLWT - Food Science and Technologypt_PT
oaire.fundingStreamSFRH
oaire.fundingStream5876
person.familyNameAmorim
person.familyNameOdila Pereira
person.familyNamePintado
person.givenNameMaria Manuela
person.givenNameJoana
person.givenNameMaria Manuela
person.identifier2343777
person.identifier456608
person.identifier.ciencia-id791D-E9BA-D432
person.identifier.ciencia-id9F15-0B2E-3DE8
person.identifier.ciencia-id2F13-AAE0-3405
person.identifier.orcid0000-0002-1485-0423
person.identifier.orcid0000-0003-0300-5635
person.identifier.orcid0000-0002-0760-3184
person.identifier.ridL-4327-2014
person.identifier.ridF-5696-2013
person.identifier.scopus-author-id55293251500
person.identifier.scopus-author-id57190164112
person.identifier.scopus-author-id7004483898
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
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