横空出世的腰果

<正>十多年前,人们的餐桌上多了一道美味——腰果。什么腰果拌西芹、腰果溜虾仁、雪菜腰果等,层出不穷。那白白净净的腰果非常美味可口,吃起来有一股淡淡的清香袭来,令人回味。香香脆脆的腰果长得很是秀气,细细的、弯弯的,好像人在鞠躬,样子很是谦和。为什么叫腰果?难道是形状像腰子不成?直到前不久去泰国普吉岛参观了腰果加工基地,我才对腰果有了进一步的认识。     

腰果过敏研究进展

腰果过敏是一种严重的树坚果过敏。近年来,随着腰果消费量迅速增长,腰果过敏发生率随之呈上升趋势,腰果正在成为一种重要的食物过敏原。少量的过敏原可导致严重的过敏反应,甚至危及性命。然而,目前腰果过敏显然是一个被严重低估的健康问题,尤其是对儿童。因此,社会迫切需要给予腰果过敏足够的重视,并有必要向公众广泛宣传腰果过敏的严重性。本文就腰果过敏的流行病学、过敏原成分、临床特点、诊断以及预防治疗等方面进行系统综述,旨在为腰果过敏的社会认识和深入研究提供科学信息。     

腰果梨酒产品技术工作总结

腰果被人们利用,已有悠久的历史。但直到本世纪初才真正引起营养学家和食品工业者的重视。腰果梨酒的研制是继腰果梨系列产品(浓缩腰果梨汁饮料、鲜腰果梨汁、腰果梨蜜饯、话果梨)开发、生产后的又一新品种。一、腰果梨的主要营养成分(见表一)     

人造腰果酥饼工艺

人造腰果酥饼是以花生、核桃、杏仁为主要原料,适当添加乳化剂、泡打粉、白砂糖等辅料微波烘烤而成。其风味近似于腰果,组织酥脆,口感香甜,营养价值高,是一种理想的腰果替代品。      

古今中外话腰果

腰果与核桃、松仁、榛子一起被称为世界“四大干果”,在国际市场上占有重要的地位。南美洲是腰果的故乡,在南美洲的巴西、墨西哥、秘鲁和巴拉圭的热带雨林中都有腰果树的分布,其中巴西还是腰果的发源地和重要产区。巴西土著人种植腰果的历史可以追溯到远古时代。在巴西的民间传说中,腰果树是天神赐给人类的“神树”。每当腰果收获的季节,以腰果为主食的当地部族都要举行盛大庆典,将最大最美的腰果献给天神。这种隆重的祭祀仪式至今仍在巴西一些地区流行。腰果的果实分为上下两部分:上半部分为柔嫩多汁的鲜果,人们习惯称之为“假果”,俗称“…     

人造腰果酥饼工艺

人造腰果酥饼是以花生、核桃、杏仁为主要原料,适当添加乳化剂、泡打粉、白砂糖等辅料微波烘烤而成。其风味近似于腰果,组织酥脆,口感香甜,营养价值高,是一种理想的腰果替代品。     

腰果系列产品加工的初步探讨

本文介绍了腰果仁、美味腰果仁、鲜腰果梨汁、浓缩腰果梨汁、腰果梨蜜饯、腰果梨凉果等腰果系列产品的生产工艺要点及产品质量指标。     

腰果系列产品加工的初步探讨

本文介绍了腰果仁、美味腰果仁、鲜腰果梨汁、浓缩腰果梨汁、腰果梨蜜饯、腰果梨凉果等腰果系列产品的生产工艺要点及产品质量指标。      

不同蒸煮条件对腰果脱壳整仁率的影响

为了切实提高带壳腰果的蒸煮品质,通过单因素、正交试验设计研究了蒸煮温度、时间对腰果蒸煮破壳工艺的影响,采用半自动腰果脱壳机对蒸煮后的腰果进行脱壳试验。研究结果表明:腰果蒸煮的最佳工艺参数为蒸煮温度为115℃,蒸煮时间为20 min,整仁率为46.63%,果皮颜色发白,酥脆。该蒸煮工艺对蒸煮设备的性能要求较低,节约了蒸煮成本,利于实现腰果蒸煮工艺的连续化。     

腰果过敏原Ana o 2结构及抗原表位预测

腰果是引起人们过敏的主要食物之一。作者采用生物信息学方法,通过Pubmed网络服务器、生物信息分析软件SOPMA、swiss-model网络服务器、DNAStar生物分析软件等对腰果主要过敏原Ana o 2的结构和抗原表位进行预测,分析Ana o 2蛋白的抗原表位可能是108-111,181-186,217-218,234-238,244-255,283-287。这为腰果过敏原的进一步研究提供理论参考,并对开发低过敏腰果制品提供帮助。     

腰果蛋白的功能特性研究及其氨基酸组成分析

采用碱提法最优条件提取并酸沉得到腰果蛋白,研究了p H和温度对腰果蛋白的溶解性、起泡性及起泡稳定性、乳化性及乳化稳定性、持油性等功能特性的影响,并分析了腰果蛋白的氨基酸组成。结果表明:腰果蛋白的溶解性随p H的增加呈先降低后升高的趋势,在p H4附近溶解度最低,仅为15.90%。起泡性和乳化性随p H的变化曲线与溶解度曲线一致,在p H10时起泡性和乳化性最好,分别为13.92%、24.70 m2/g。腰果蛋白的起泡稳定性随p H的增加而逐渐增加,在p H8时达到最大为9.42%,而后趋于稳定。在碱性环境中,腰果蛋白会表现出较好的乳化稳定性,并且在80℃时其持油性最佳,为2.84 g/g。氨基酸分析表明,腰果蛋白中含有17种氨基酸,其中7种是人体必需氨基酸,含量皆高于FAO/WHO/UNO成人推荐标准,赖氨酸为第一限制性氨基酸,谷氨酸和精氨酸含量最高,分别为22.46%和9.02%。      

Functional properties of raw and heat processed cashew nut (Anacardium occidentale, L.) kernel protein isolates

The functional properties viz. solubility, water and oil absorption, emulsifying and foaming capacities of the protein isolates prepared from raw and heat processed cashew nut kernels were evaluated. Protein solubility vs. pH profile showed the isoelectric point at pH 5 for both isolates. The isolate prepared from raw cashew nuts showed superior solubility at and above isoelectric point pH. The water and oil absorption capacities of the proteins were slightly improved by heat treatment of cashew nut kernels. The emulsifying capacity of the isolates showed solubility dependent behavior and was better for raw cashew nut protein isolate at pH 5 and above. However, heat treated cashew nut protein isolate presented better foaming capacity at pH 7 and 8 but both isolates showed extremely low foam stability as compared to that of egg albumin.     

Elucidation of unit operations and energy consumption pattern in small scale cashew nut processing mills

The different unit operations involved in small scale cashew nut processing mill in the context of Konkan region of Maharashtra, India (70°17′ to 74°31′E Longitude 15°37′ to 20°20′N Latitude) was elucidated by conducting the randomized sample survey of registered 122 small scale cashew processing mills in the region. The survey covered the unit operations performed, level and pattern of energy consumption and technologies in use for cashew nut processing. The energy consumption and production of mills was analyzed to compute the disparities in energy consumption to produce the same quantity of similar product in term of installed capacity (P), Production (Pr), percent production capacity utilization (PPCU), energy (En) and energy intensity (EI).     

Optimization of the Acceptance of Prebiotic Beverage Made from Cashew Nut Kernels and Passion Fruit Juice

The aim of this research was to develop a prebiotic beverage from a hydrosoluble extract of broken cashew nut kernels and passion fruit juice using response surface methodology in order to optimize acceptance of its sensory attributes. A 2² central composite rotatable design was used, which produced 9 formulations, which were then evaluated using different concentrations of hydrosoluble cashew nut kernel, passion fruit juice, oligofructose, and 3% sugar. The use of response surface methodology to interpret the sensory data made it possible to obtain a formulation with satisfactory acceptance which met the criteria of bifidogenic action and use of hydrosoluble cashew nut kernels by using 14% oligofructose and 33% passion fruit juice.     

Nutritional quality and protein value of exotic almonds and nut from the Brazilian Savanna compared to peanut

The aim of this study was to determine the nutritional quality and protein value of the baru almond, pequi almond, and cerrado cashew nut compared to the peanut. We determined the proximate chemical composition, mineral content, and amino acid profile. A biological assay was carried out to assess the protein value, by net protein ratio (NPR), relative net protein ratio (RNPR), and protein digestibility-corrected amino acid score (PDCAAS) indexes. We found that the exotic almonds and the nut are rich in proteins (22.7-29.9 g/100 g), lipids (41.9-50.0 g/100 g), fibres (baru and pequi almonds, around 10.0 g/100 g), iron and zinc (4.3-7.4 mg/100 g). Baru almond's protein did not show deficiency in essential amino acids and lysine was the first limiting amino acid in the proteins of the pequi almond and cerrado cashew nut. The baru almond showed a RNPR of 86%, similar to that of the cerrado cashew nut (78%), but higher than that of the peanut (72%) and of the pequi almond (54%). The PDCAAS value of the baru almond (91%) was the highest and cerrado cashew nut and peanut presented similar values of this index (82%), which were higher than that of the pequi almond (55%). The baru almond has the highest protein quality, but the cerrado cashew nut and peanut are sources of good quality protein, too. We recommend the inclusion of these exotic foods in healthy diets and in food industry, and the baru almond and cerrado cashew nut as sources of complementary protein.     

Dextransucrase Stability in Cashew Apple Juice

The use of agriculture waste as substrate for biotechnological process became an interesting alternative to reduce production costs and the negative impact of agricultural wastes disposal in the environment. In Brazil, cashew tree cultivation is done aiming the cashew nut production, and tons of cashew apples are wasted in the field after the nut removal. Thus, cashew apple juice can be used as low cost substrate for biotechnological process. In this study, the stability of dextransucrase produced in a fermentation medium using cashew apple juice as substrate was evaluated. The crude enzyme was stable at 30 °C for 30 h at pH ranging from 4.5 to 5.5. The partially purified enzyme was stable in non-fermented cashew apple juice at pH 5.0 for 96 h at 30 °C. The high stability of the enzyme in cashew apple juice at room temperature allows its industrial use without needing the enzyme purification, consequently reducing process costs.     

Functional properties of protein concentrates and isolates produced from cashew (Anacardium occidentale L.) nut

Protein isolates and concentrates were obtained from defatted cashew nut powder by two methods: alkaline extraction-isoelectric precipitation (IP) and alkaline extraction-methanol precipitation (MP). The functional properties of cashew nut protein isolates, concentrates and powder were significantly different (p < 0.05). Cashew nut protein isolate (CNPI) had higher water and oil absorption capacities (2.20 ml/g and 4.42 ml/g, respectively), emulsifying stability index (447%), foam capacity and stability (45% and 55%, respectively), and least gelation capacity (13.5%) than cashew nut protein concentrate (CNPC), which was also higher than that of defatted cashew nut powder (DCNP). However, emulsifying activity index (12.45%) and bulk density (0.31) of CNPI were lower than that of CNPC, which were also lower than that of DCNP. The water solubility of CNPI (95%) and CNPC (95%) was not significantly different (p > 0.05) among the samples, but was significantly different (p < 0.05) from that of DCNP (75%). The CNPI, CNPC and DCNP showed decreasing solubility with decreasing pH, with the minimum solubility being observed at a pH range of 4.0–4.5, confirming the isoelectric point of cashew proteins. However, higher water solubility, emulsifying activity, and foaming property were observed at an alkaline pH than at an acidic pH in all samples.     

Impact of γ‐irradiation and thermal processing on the antigenicity of almond,cashew nut and walnut proteins

Whole unprocessed almonds, cashew nuts and walnuts were each subjected to γ‐irradiation (1, 5, 10 and 25 kGy) followed by heat processing including autoclaving (121 °C, 15 psi for 15 and 30 min), dry roasting (138 and 160 °C for 30 min each, 168 and 177 °C for 12 min each), blanching (100 °C for 5 and 10 min), oil roasting (191 °C, 1 min) and microwave heating (500 W for 1 and 3 min). Rabbit polyclonal antibodies were raised against each major protein isolated from defatted, but not subjected to γ‐irradiation and/or any thermal processing, almond, cashew nut and walnut flours. Immunoreactivity of almond, cashew nut and walnut proteins soluble in borate saline buffer, normalised to 1 mg protein ml^?1 for all samples, was determined by inhibition enzyme‐linked immunosorbent assay (ELISA) and Western blotting. ELISAs and Western blotting experiments indicated that almond, cashew nut and walnut proteins exposed to γ‐irradiation alone or followed by various thermal treatments remained antigenically stable. Copyright © 2004 Society of Chemical Industry