Aladesina, Comparative study of the physico-chemical properties and effect of different processing techniques on the quality of cashew juice from Brazilian and local varieties. Nair, Cashew nut (Anacardium occidentale L.), in The Agronomy and Economy of Important Tree Crops of the Developing World, ed. Gonçalves, Evaluation of cashew apple juice for the production of fuel ethanol. Rodrigues, Cashew apple juice as substrate for lactic acid production. Rodrigues, Fermentation of cashew apple juice to produce high added value products. Judge, Small-scale cashew nut processing (Food and Agriculture Organization – FAO Rugby, UK, 2001). Akinwale, Cashew apple juice: its use in fortifying the nutritional quality of some tropical fruits. Ebere, Proximate, mineral and functional properties of defatted and undefatted cashew (Anacardium occidentale Linn.) kernel flour. Corsi, Cashew, from seed to market: a review. Morton, Cashew apple, in Fruits of warm climates, ed. Sensory acceptability of cakes produced from wheat flour substituted with 5–10% cashew apple fiber compared favorably with wheat flour cake. Significant decrease in lightness (L*) and increase in redness (a*) and yellowness (b*) of the composite flours with increased inclusion of cashew apple fiber were observed. Titratable acidity (140–500 mg/kg) and soluble tannins (0.46–1.76%) increased while pH (3.59–5.62) decreased with increase in cashew apple fiber composition. Physicochemical properties of the composite flours and sensory acceptability of the cakes produced were examined. ![]() Wheat and cashew apple fiber composite flours were produced by substituting wheat flour with 5–30% cashew apple fiber while 100% wheat flour was used as control. The ground of the meal variant is a bit coarser while the flour is finer and more powdery making it more flexible to use for baking and cooking.The potential of cashew apple fiber in enriching wheat flour for production of acceptable cake was attempted. The only difference between Cashew Flour and Meal is how finely it has been grinded. From the apple the cashew seed is produced and deshelled to produce the cashew nut. This fruit looks somewhat like an apple and is bitter tasting. It is primarily healthy fats but it is also a good source of antioxidants, protein, iron, fiber, carbohydrate, and calcium.Ĭashews are technically seeds that come from the fruit of the tropical tree called Anacardium occidentale. It is high in nutrition and is packed with vitamins and minerals. ![]() Raw Cashew Flour is the healthier alternative to wheat flour. ![]() In baking it can be used as an alternative to wheat flour to make desserts, cookies, pastries, and cakes. In cooking and beverages, cashew flour contains a fair amount of starch that it makes a great thickener for creamy sauces, soups, meals and smoothies. □ NUMEROUS USES: Cashew flour can be used in cooking and baking. The ground of Cashew Meal is a bit coarser while Cashew flour is finer and more powdery making it more flexible to use for baking and cooking. MEAL: The only difference between Cashew Flour and Cashew Meal is how finely it has been grinded. □ TECHNICALLY SEEDS: Cashews are technically seeds that come from the fruit of the tropical tree called Anacardium occidentale. Not only is this nut high in nutrition, it also is creamy and sweet tasting. Cashew is rich in fats, protein, iron, fiber, carbohydrate, and calcium. □ RICH IN VITAMINS AND MINERALS: Cashew is so rich in vitamins and minerals that any food product that you add cashew flour in would definitely become a nutritious snack or meal. It is so healthy that it is normally a part of vegetarian diet as it supplies fiber, protein, fat, minerals and vitamins. It is primarily made up of unsaturated fats and is a very good source of antioxidants. □ HEALTHIEST NUT: Cashew has been considered one of the healthiest foods around. Description NUTRITIOUS AND CREAMY CASHEW FLOUR – NON-GMO, ORGANIC, VEGAN, GLUTEN-FREE
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