CHARACTERIZATION OF THE LIPID FRACTION OF FRIED AND SALTED SHELLED CASHEW NUTS
Abstract
Shelled, roasted and salted cashew nuts (Anacardium occidentale) were characterized by their proximate composition. Lipid fraction obtained by cold extraction was analyzed for acid value, peroxide value, fatty acid composition, and triglyceride composition. Peroxide and acid values were low. Cashew nut oil showed high unsaturated fatty acid content (82.1%). Triglyceride compounds contained mainly two or three molecules of oleic acid (C18:1) in the structure.
Keywords
AMÊNDOAS DE CASTANHA DE CAJU; FRAÇÃO LIPÍDICA; ÁCIDOS GRAXOS. CASHEW NUTS; Anacordium occidentale; LIPID FRACTION; FATTY ACID.
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PDF (Português (Brasil))DOI: http://dx.doi.org/10.5380/cep.v16i2.14012
