thesis_defense_final

Sensory and Nutritional Characterization of Cashew NutsLaura Elizabeth GriffinMasters Defense

Overview

Cashew History and Background

Research Objectives

Chemical Analysis (methods, results, key findings)

Sensory Analysis (methods, results, key findings)

Questions

Anacardium occidentale L.Cashew Background and History

cash · ew /noun/the sound of a nut sneezing

Origins

• Originated in northeastern Brazil

• Spread to Africa and India by Portuguese explorers in 15th and 16th centuries

• Erosion control• Nuts not typically consumed

• Manually processed in India and exported to western markets in the 20th century

• Lead to increased popularity

Figure 1. Cashew Trees in Guanacaste, Costa Rica (Culbert, 2008)

Akinhanmi et al., 2008; Azam-Ali & Judge, 2001; Maia et al., 2008; Nandi, 2013

Global Cashew Production

Food and Agriculture Organization of the United Nations, 2013

Growth and Harvest

• Only 3% of cashew trees managed on plantations• Tropical climates and rainfall between 889 - 3,048

mm• Fruit produced within 2-3 years of planting• At maturity, plants produce 7-10 kg of nuts/yr• Nuts collected when they fall off the tree

Azam-Ali & Judge, 2001; Salam & Peter, 2010

Figure 2. Cashew Apples (Culbert, 2008)

Figure 3. Cashew Anatomy (Shahidi, 2008)

Cashew Tree Products

• Apples• Fibrous skin and flesh• Good source of Vitamin C• Typically made into juice, wine, jam, etc.

• Cashew Nut Shell Liquid (CNSL)• Contains cardol and anacardic acid• Paint, brake linings, adhesives• Topical treatment for leprosy and ringworm

• Nuts• Seed of the cashew tree

Azam-Ali & Judge, 2001; Maia et al., 2008; Shahidi & Tan, 2009

Cashew Nut ProcessingAzam-Ali et al., 2001

Cashew Composition

• 46% lipid• Oleic and linoleic acid largest contributors• Phospholipids• Phytosterols

• 25% carbohydrate• Higher than other nuts

• 21% protein• Incomplete source

Bioactive Constituents

• MUFAs, PUFAs• Phytosterols• Arginine • Magnesium• Vitamin E• Polyphenols

“Can lead to reduced risk of CVD and cancer”

Kornsteiner et al., 2006

Cashew Skins

• Absorb water during germination• High tannin and fiber content• Typically removed during

processing• Astringency and burning sensations

undesirable to most consumers• Tannin currently sold to leather

industry• High concentrations of phenolics,

beta carotene, lutein, and gamma tocopherol

Kamath & Rajini, 2007; Nair, 2003; Salam & Peter, 2010

What is a Nut?

Legume• Seeds that are

encased in pods• peanuts

Nut• Hard shelled pods

containing fruit + seed

• Chestnut, hazelnut, acorn

Drupe• Seed/nut

surrounded by a fleshy fruit

• Almond, walnut, pecan

Cashews:• Not surrounded

by a fruit• Still a drupe

Research Goals

Unique Cashews

Dry Roasted

Raw Dry Roasted +

Wrapped

Research Goals

•To fully characterize the nutritional, flavor, texture, and liking of cashews with particular emphasis on the skin-on product•Chemical analyses•Descriptive sensory analysis•Consumer sensory panel

Chemical Analysis

Methods

• Moisture• Sugar profile• Total protein• Amino acids• Free amino acids• Total oil• Fatty Acid Profile• Phospholipids• Phytosterols

• Cashew nut shell liquid• Polyphenols

• Folin-Ciocalto• DPPH• ORAC• Procyanidins• Small molecule phenolics

Methods

•Vitamins•Thiamine•Riboflavin•Niacin•Beta carotene•Vitamin E•Vitamin K

•Minerals•Calcium•Phosphorous•Sodium•Potassium•Magnesium• Iron•Zinc

Sample Preparation

•Cashews provided by commercial supplier• Finished goods

•Composite of 12 units• Homogenized meal in food processor

•Stored at 4ºC in air tight container•Homogenate used as is or further processed for analysis

Results

Proximate Analysis

Raw Roasted Wrapped Peanut AlmondMoisture

(% WWB) 4.57a + 0.22 3.12b + 0.88 2.50c + 0.11 6.5 4.41

Total Oil (%) 46.4a + 1.2 46.4a + 1.0 44.9a + 0.86 49.2 50.0

Carbohydrate* (%) 29.8 31.0 28.3 16.1 21.6

Total Protein (%) 17.2a + 0.13 17.5a + 0.40 15.3b + 0.30 25.8 21.1

USDA Nutrient Database, Release 27

*assuming 2% ash, 7% skins

**different letters across rows indicate significant difference between groups

Fatty Acid Profile

% Raw Roasted Wrapped Peanut AlmondC 16:0 10.3a + 0.04 10.4a + 0.01 10.4a + 0.06 11.1 6.85

C 16:1 0.37b + 0.00 0.38a + 0.00 0.37ab + 0.00 0.15 0.63C 18:0 8.8a + 0.01 9.2a + 0.01 9.2a + 0.04 2.66 1.29C 18:1 61.8a + 0.03 61.7a + 0.02 61.3a + 0.08 38.4 69.2C 18:2 17.3a + 0.01 16.7c + 0.02 17.2b + 0.04 44.6 21.5

C 18:3 0.14a + 0.00 0.13a + 0.01 0.14a + 0.00 0.53 0.16C 20:0 0.62a + 0.01 0.64a + 0.00 0.63a + 0.01 1.57 0.16C 20:1 0.19a + 0.00 0.18b + 0.00 0.18ab + 0.01 NR NR

Maguire et al., 2009


Phospholipids

(mg/100g) Raw Roasted Wrapped

Phosphatidyl- Choline 241.7ab + 14.9 276.7a + 30.8 229.6b + 22.8

Phosphatidylserine 45.6ab + 6.1 51.4a + 10.2 33.4b + 9.8

Phosphatdyl- ethanolamine 41.9a + 14.8 25.0ab + 2.91 14.7b + 5.92

Sphingomyelin 13.8a + 5.0 10.5a + 6.5 11.6a + 6.0

Total 343.3a + 35.6 403.2a + 90.8 289.4b + 39.7

**Total phospholipids in peanuts: 660-790 mg/100g**Total phospholipids in eggs:600 mg/100g

Stalker & Wilson, 2016


Phytosterols

mg/100g Raw Roasted Wrapped Peanut Almond

Brassicasterol 0.75a + 0.50 0.11a + 0.20 0.26a + 0.30 NR NR

Campesterol 14.2a + 1.3 14.6a + 2.7 15.1a + 2.9 14.2 3.3

Stigmasterol 1.0b + 0.60 1.2b + 0.50 5.1a + 0.30 13.0 5.0

β-Sitosterol 152.1a + 28.7 173.7a + 30.2 172.4a + 41.3 74.9 143.4

Phillips et al., 2005


Phytosterol Label Claim

Regulatory Requirements

• “Plant sterols should be consumed as part of a diet low in saturated fat and cholesterol”

• “Plant sterols may reduce the risk of heart disease when consuming >1.3 g/d”

• Must include 0.65 g phytosterols in reference serving

1 oz Serving Cashews

• 0.072 g phytosterols/serving

• 5.5% of recommended amount

• Not enough to warrant health claim

Sugar Profile

g/100g Raw Roasted Wrapped Peanut Almond

Inositol 0.049c + 0.002 0.053b + 0.000 0.061a + 0.001 0.03 NR

Glucose 0.012c + 0.001 0.019b + 0.002 0.039a + 0.003 0.006 0.12

Fructose 0.010c + 0.001 0.024b + 0.003 0.065a + 0.004 0.006 0.09

Sucrose 3.6a + 0.160 3.8a + 0.009 3.5a + 0.079 3.2 3.6

Raffinose 1.8a + 0.069 1.8a + 0.085 1.7a + 0.028 0.05 NR

Stachyose 0.54a + 0.033 0.58a + 0.035 0.57a + 0.008 0.2 NR

Total 6.0a + 0.266 6.3a + 0.120 5.9a + 0.110 3.5 4.35

Pattee et al. 2000; Yada et al. 2011


Essential Amino Acids

g/100g Raw Roasted Wrapped Peanut AlmondThreonine 0.53a + 0.10 0.47a + 0.08 0.53a + 0.02 0.48 0.51

Valine 0.80a + 0.02 0.72a + 0.13 0.77a + 0.03 0.85 0.86Isoleucine 0.61a + 0.01 0.55a + 0.09 0.60a + 0.02 0.74 0.74

Leucine 1.02a + 0.02 0.920a + 0.15 1.01a +0.04 1.5 1.4Tryptophan 0.14a + 0.01 0.12a + 0.02 0.13a + 0.01 0.73 0.43

Phenylalanine 0.68a + 0.02 0.62a + 0.10 0.68a + 0.03 1.16 1.06Lysine 0.60a + 0.01 0.55a + 0.09 0.56a + 0.02 0.83 0.60

Histidine 0.43a + 0.14 0.31a +0.05 0.33a + 0.01 0.54 0.58Arginine 1.24a + 0.78 1.50a + 0.26 1.57a + 0.06 2.38 2.12

Total 14.9 + 0.01 13.5 + 2.3 14.6 + 0.55 21.6 19.6

Venkatachalam & Sathe, 2006


Free Amino Acids

mg/100g Raw Roasted Wrapped Asparagine 20.0a + 1.0 17.0b + 1.0 21.0a + 1.0

Threonine 0.85a + 0.1 0.94a + 0.2 0.71a + 0.0Serine 1.2a + 0.3 1.3a + 0.4 1.7a + 0.7

Glutamate 42a + 1.0 34a + 1.0 30a + 5.0Glycine 2.8a + 0.2 2.8a + 0.3 2.3a + 0.2Alanine 13.0a + 0.80 11.0a + 2.0 12.0a + 1.0

Valine 1.5ab + 0.1 1.2b + 0.0 1.8a + 0.2Methionine 0.51a + 0.0 0.20b + 0.0 0.31b + 0.0

Cysteine 0.00a + 0.0 0.00a + 0.0 0.00a + 0.0Isoleucine 0.86b + 0.0 1.1b + 0.0 1.5a + 0.0

Leucine 0.93a + 0.0 0.54c + 0.0 0.72b +0.0


Free Amino Acids

mg/100g Raw Roasted WrappedTyrosine 2.3a + 0.0 1.7b + 0.0 1.5b + 0.0

Phenylalanine 1.9a + 0.1 1.5b + 0.0 1.4b + 0.1Lysine 3.8a + 0.2 3.0b + 0.2 3.0b + 0.1

Histidine 2.2a + 0.1 1.7b +0.1 1.6b + 0.0Arginine 14.0a + 2.0 11.0a + 1.0 12.0a + 0.40

Proline 8.2a + 0.2 6.7ab + 0.7 7.5b + 0.2


Water Soluble Vitamins

mg/100g Raw Roasted Wrapped Peanut AlmondThiamin

(1% RDA) 0.042b + 0.003 0.045ab + 0.001 0.048a + 0.002 0.64 0.21

Riboflavin (3.3% RDA) 0.12b + 0.01 0.13ab + 0.02 0.18a + 0.04 0.12 1.1

Niacin (<1% RDA)

0.34a + 0.19 0.22a + 0.14 0.58a + 0.20 12.1 3.6

USDA Nutrient Database Release 27


Fat Soluble Vitamins

µg/g Raw Roasted Wrapped Peanut (with skin)

Almond (with skin)

Alpha Tocopherol (5.2-10% RDA) 1.92b + 0.3 2.22b + 0.2 4.25a + 0.3 31.5 137.2

Beta + Gamma Tocopherol 41.1b + 2.2 40.7b + 0.50 85.5a + 2.7 41.8 17.6

Delta Tocopherol 3.47a + 0.40 2.76a + 0.90 6.19a + 3.5 9.3 0.0

Total Tocopherol 46.6b + 1.2 45.9b + 1.4 95.9a + 1.1 82.6 154.8

Beta Carotene (µg/100g) 112.7 113.8 352.8 NR NR

Vitamin K (µg/100g)

3% AI12.1a + 0.19 12.7a + 0.06 13.7a + 0.67 NR NR

Dismore et al., 2003; Kornsteiner et al., 2006


Raw Roasted Wrapped Peanuts (raw)

Almonds (blanched)

Phosphorous wt% (18% RDA) 0.58a + 0.00 0.60ab + 0.01 0.50ab + 0.00 0.38 0.48

Potassium wt% (5% AI) 0.73a + 0.02 0.75a + 0.02 0.75a + 0.00a 0.71 0.66

Calcium wt% 0.04ad + 0.00 0.05bd + 0.00 0.06cd + 0.00 0.09 0.26

Magnesium wt% (20% RDA) 0.28a + 0.00 0.30a + 0.00 0.25a + 0.01 0.17 0.27

Sodium wt% 0.01a + 0.00 0.30b + 0.00 0.71c + 0.03 0.01 0.01

Iron mg/kg (<1% RDA) 70.6a + 0.05 70.3a + 1.3 78.9a + 1.1 45.8 32.8

Copper mg/kg 21.8a + 0.06 21.2a + 0.4 19.63a + 0.4 NR NR

Manganese mg/kg 19.9a + 1.0 20.8a + 0.2 20.5a + 0.5 NR NR

Zinc mg/kg 67.8a + 1.0a 70.2a + 1.0 59.7b + 0.8 32.7 29.7


USDA Nutrient Database Release 27

Phenolics

Test Raw Roasted Wrapped Peanut Almond

Folin-Ciocalteau (mg GAE/100g)

81.6b + 14.1

95.4b + 16.6 301.0a + 28.0 420 (with

skins239 (with

skins)

DPPH (mg TE/g)

1.05b + 0.16

1.07b + 0.11 25.2a + 0.74 NR NR

ORAC (µg TE/100g)

711.4b + 83.0

599.5b + 55.3

4287.9a + 350.5

3116 (with skins)

4454 (with skins)

Procyanidins as Trimers

(mg/100g)

136.6b + 11.7

128.0b + 21.3

1473.5a + NA NR NR

Small Phenolics as Epicatechin

(µg/g)

540.9b + 107.2

398.3b + 148.9

1567.3a + NA NR NR

Bartolome 2010, Constanza et al., 2012, Kornsteiner et al., 2006, Monagas et al., 2007, USDA, 2010,

Cashew Nut Shell Liquid

(µg/g cashew) Raw Roasted Wrapped

CNSL 0.023b + 0.04 0.032b + 0.03 1.07a + 0.14

Key Findings

• Cashew nuts contain some heart healthy compounds, but quantities are less than other nuts

• Many phenolic compounds removed from skins during water washing

• Good source of some minerals, lower in fat and higher in carbohydrate than other nuts

Sensory analysis

Descriptive Analysis Methods

•Lexicon required• Development• Validation

•Differentiation of flavor/texture attributes• 14 unique cashew products• 10 panelists

•Sensory Spectrum™ Method• Intensity scores 1-14

Consumer Panel Methods

•Performed with assistance from the North Carolina State Sensory Service Center

•Used to demonstrate consumer attitudes regarding unique cashew products

• New product concept test• Acceptance test

•102 panelists recruited• No specific demographics targeted

ResultsDescriptive Sensory Analysis

Products Evaluated

Brands Roasting Specifications Salt SpecificationsPlanters Oil Roast SaltedEmerald Oil Roast SaltedHarris Teeter Deluxe Oil Roast SaltedHarris Teeter Colossal Oil Roast SaltedFritoLay Oil Roast SaltedArcher Farms Raw

Oil RoastUnsaltedSalted

Great Value Oil Roast SaltedPublix Oil Roast SaltedKroger Oil Roast SaltedPremium Orchard Dry Roast SaltedKarma Raw

Dry RoastDry Roast with Skins

UnsaltedSaltedSalted

Lab Roasted, Generic Dry Roast, Varied Temp Unsalted

Preliminary Cashew Flavor Descriptors

Nut FlavorsRoasted cashewToastedNuttyBeanyDark roastSweet aromaticSmoothDairy creamButtery

Basic TastesSweetSourSaltyBitterUmami

Infrequent FlavorsCardboardyFishyOxidizedWet earthyMetallicAshyGreenwood bitterPhenolicUnripe

Other FlavorsFruityFattyHayPaperHexanalBrothyRichBaked PotatoCaramel

Basic TexturesCrispyCrunchyHardnessBreakdown

On Flavors

• Roast cashew• Other nut meat• Beany, raw• Dark roast• Sweet aromatic• Creamy, buttery• Cooked, fried• Woody, skins• Baked potato• Fruity

Off Flavors

• Greenwood bitter• Cardboardy• Fishy• Metallic• Painty• Earthy, musty• Phenolic, Band-Aid

Basic Tastes

Sweet

Salty

Sour

Bitter

Umami

Feeling Factors and Textures

• Astringency• Tongue and throat burn• Fatty • Crispy • Crunchy• Hardness• Breakdown

Lexicon Validation

•Evaluated 14 products• Fresh• Rancid• Oil roasted• Dry roasted• Raw • Wrapped

•PCA •Pairwise comparisons

Principal Component Analysis

Nut TypeA. Archer Farms OldB. Harris Teeter

Colossal C. EmeraldD. FritoLayE. Great Value OldF. Karma RawG. Karma RoastH. Karma WrapI. Kroger OldJ. PlantersK. Publix OldL. Raw OldM. Roast OldN. Wrap Old

PC225.4%

PC1 37.9%

Key Findings: Pairwise Comparisons

•Raw samples• Lowest in roast cashew flavor• Highest in beany and fruity flavors

•Wrapped samples• Highest in woody, dark roast, crispy, astringency,

bitterness• Also high in fruity flavor

•Dry roasted samples• Lowest in fried flavor• Highest in baked potato flavor

Key Findings: Pairwise Comparisons

•Oil roasted samples• High salty taste scores• High roast cashew flavor scores• More beany than dark

•Dry roasted rancid samples• Highest in cardboardy, painty, phenolic/band-aid,

and TTB scores• Bitterness score increased compared to fresh nuts

•Oil roasted rancid samples• Increased fruity flavor compared to fresh• Bitterness similar to fresh counterparts• Less salty than fresh counterparts

ResultsConsumer Sensory Panel

Panelist Demographics

• n = 102• No screening criteria used• Recruited from Schaub

Hall and visiting Dogwood IFT guests

Daily 3.9%

Weekly 18.6%

A few times/month 33.3%

Monthly 18.6%

Once every 6 months 14.7%

2-3 times/year 9.8%

Never 1.0%

Scaling Techniques

Hedonic Scale1. Dislike extremely2. Dislike very much3. Dislike moderately4. Dislike slightly5. Neither like nor

dislike6. Like slightly7. Like moderately8. Like very much9. Like extremely

5 Point Scale1. Definitely would not

purchase2. Probably would not

purchase3. Maybe would/maybe

would not purchase4. Probably would

purchase5. Definitely would

purchase

Concept Liking*

Purchase Intent**

Match of Product to Concept**

Purchase Intent after

Product Tasting**

Raw 6.2b 3.3b 4.0a 4.0aRoasted 7.1a 3.8a 4.0a 3.4aWrapped 6.1b 3.2b 4.1a 3.5aPlanters 6.9a 3.8a 4.2a 3.5a

New Product Concept Results

* Hedonic scale** 5 pt scale

**different letters down columns indicate significant difference between groups

Overall Flavor* Appearance* Sweetness* Saltiness* Texture* Rank**

Raw 6.5ab 5.6c 6.4a 5.8b 6.4b 3.0b

Roasted 6.6ab 6.4b 6.5a 6.5a 6.9a 2.4a

Wrapped 6.2b 4.5d 6.3a 5.0c 6.2b 2.3a

Planters 6.7a 7.2a 6.6a 6.7a 7.0a 2.2a

Acceptability

* Hedonic scale** rank based on numerical average of the score (1-4) designated by the panelists

**different letters down columns indicate significant difference between groups

Just About Right: Sweetness

raw roast wrap planters0

10

20

30

40

50

60

70

80

16

24

33

23

76

66 6669

10 12

3

10

Too Little JAR Too Much

Brand

Cou

nts

Just About Right: Saltiness


10

20

30

40

50

60

70

80

90

78

60

2217

23

38

6764

14

13

21


Brand

Cou

nts

Just About Right: Crunchiness


10

20

30

40

50

60

70

80

90

54

41

11

29

46

61

85

70

2 06

3


Brand

Cou

nts

Preference Map

Sensory Key Findings

• Cashew lexicon able to differentiate products• Majority of consumers preferred Planters, but a

certain portion did prefer Karma wrapped and raw nuts

• Karma nuts occupy a unique sensory space in the cashew industry

Questions

thesis_defense_final

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