Aproveitamento de coproduto do processo de concentração de proteína da amêndoa da castanha de caju para aplicação em massas alimentícias

Abstract

The growing demand for gluten-free foods, coupled with the increased prevalence of gluten-related disorders and the search for products with higher nutritional value, has driven the development of pasta formulated with alternative ingredients to wheat. Simultaneously, the production of alternative protein ingredients for the food industry has gained prominence, among them cashew nut protein concentrate. Considering that the co-product generated in the protein concentration process still has a high protein content, this study aimed to evaluate its potential as an ingredient in the production of gluten-free fresh pasta. Initially, the co-product was characterized in terms of its proximate composition, mineral and amino acid profile, physicochemical and technofunctional properties, flow behavior, instrumental color, and chemical-structural and microstructural characteristics. Subsequently, three formulations of gluten-free fresh pasta were developed, varying the proportions of rice flour and sour cassava starch, while keeping the co-product content constant. The formulations were evaluated for nutritional composition, mineral profile, bioactive compounds, cooking quality, rheological and textural properties, microstructure, microbiological quality, and qualitative sensory perception through a focus group with gastronomy experts. The results demonstrated that the co-product has high nutritional value, with a protein content exceeding 20%, a significant amount of dietary fiber, and a relevant mineral profile, highlighting potassium, magnesium, calcium, and phosphorus. The amino acid profile was complete, with a significant contribution of essential amino acids. Technologically, high water absorption capacity, cohesive powder behavior, and properties compatible with applications in food systems were observed. The developed pastas showed increased protein and fiber content compared to conventional gluten-free pastas, in addition to an enriched mineral profile. Cooking parameters indicated low solids loss, adequate water absorption, and structural stability, while rheological analyses showed predominantly elastic viscoelastic behavior. The instrumental texture and microstructure varied according to the proportion of rice flour and sour cassava starch, with Formulation 2 showing the best balance between firmness, chewiness, structural cohesion, and culinary applicability. It is concluded that the cashew nut by-product constitutes a promising alternative for the development of gluten-free fresh pasta, adding nutritional and technological value and contributing to the sustainable valorization of agro-industrial by-products.