“Queijo vegetal” de amêndoas de castanha de caju estruturado com hidrocolóides

Abstract

The exploitation of vegetable sources for the development of food with textures well accepted by consumers using hydrocolloids is a field to be better explored. These ensure the production of quality products and the application of different processing technologies. Vegetable "cheeses" from edible nuts and seeds are a promising alternative to serve various segments of the population, such as vegans, vegetarians, and consumers allergic to animal milk proteins as well as lactose intolerants. Molecular gastronomy is a scientific discipline that seeks the mechanisms of the phenomena that occur during the preparation and consumption of meals. To move forward and create it is necessary to question and acquire more and more in-depth knowledge. The role of science in this process has been fundamental. The aim of the present study was to evaluate four different methods of production of vegetable "cheeses" using cashew nuts and to discuss the variables in the production processes that influence the sensory characteristics of the final products. Another objective was to describe a method of producing “cheese” using the oleaginous nature of cashew nuts and based on Molecular Cooking techniques, given the addition of a probiotic to the process and the use of agar as a determinant in the texture of the product, favoring the sensory characteristics, resulting in a product similar to cheese.