Viabilidade tecnológica do processamento de análogo a queijo à base de amêndoas de castanha de caju (Anacardium occidentale L.) em escala inudstrial

Abstract

Cashew cultivation plays a fundamental role in the economy of Northeastern Brazil, particularly in the state of Ceará, which has established itself as the country's largest cashew kernel processing hub. The aim of this study was to develop a symbiotic plant-based cream cheese analogue using cashew kernels (CK) on an industrial scale, evaluating batch reproducibility and consumer acceptance. The product was formulated to meet the growing demands of a diverse market, encompassing vegetarians, vegans, and flexitarian consumers, while also addressing the needs of individuals with dietary restrictions, such as lactose intolerance and cow's milk protein allergy. Processing was carried out in an industrial facility specialized in cheese analogue production, located in Belo Horizonte, Minas Gerais, Brazil, and comprised three independent production batches (R1, R2, and R3). The processing steps included heat treatment, hydration for 24 hours, grinding at a 1:1 (w/w) ratio, and biotechnological fermentation for 15 hours at 36 °C using a mixed starter culture composed of Lactobacillus helveticus, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis, and Streptococcus thermophilus. The results showed an average yield of 3.63 kg of final product per kilogram of dry cashew kernels. In the physicochemical characterization, the analogue presented average values of 60.61% moisture, 5.59% crude protein, and an energy value of 233.07 kcal/100 g. The fermentation process reduced the average pH to 4.07, ensuring microbiological stability, with the absence of Salmonella spp. and Escherichia coli counts below the legal limits established for traditional processed cheese spread. The symbiotic nature of the product was confirmed by the retention of 2.7 g of prebiotic per serving and by maintaining the viability of the probiotic strain BB-12® above 108 CFU/g throughout 96 days of refrigerated storage. Sensory evaluation conducted with 120 consumers revealed an acceptability index of 77.3%, with acidity being considered ideal by 45.8% of the panelists, although improvements in consistency were suggested by 59.2% of the participants. It was concluded that the industrial-scale production of the analogue is technically feasible, resulting in a safe, nutritious food product with strong potential to establish itself as a functional plant-based alternative in the consumer market.