Effect of cashew nut protein concentrate substitution on the physicochemical properties, antioxidant activity and consumer acceptability of wheat bread

The effect of incorporating different proportions (5, 10, 15 and 20%) of cashew nut protein concentrate (CNPC) on the physicochemical properties, antioxidant activity and consumer acceptability of bread was investigated. Substitution of wheat flour with CNPC increased the water and oil absorption capacity, swelling capacity, peak and final viscosities. Substitution of CNPC in wheat bread significantly increased the protein (12.69-22.04 g/100 g), ash, crude fiber, calcium, magnesium, iron (2.09-3.36 mg/100 g), phosphorus and zinc (0.79-1.57 mg/100 g) content, while carbohydrate value decreased. Substitution of wheat flour with CNPC in bread increased the loaf weight while specific volume decreased (4.36-2.21 cm(3)/g). Acceptable bread was prepared with up to 15% CNPC; which contained the highest total phenolics (2.64 mg GAE/g), DPPH radical scavenging activity (71.22 mu mol TE/100 g), ferric reducing antioxidant power (427.77 mu mol TE/100 g) and ABTS radical scavenging activity (195.68 mu mol TE/100 g) than the 100% wheat bread (1.28 mg GAE/g, 40.81 mu mol TE/100 g, 375.62 mu mol TE/100 g and 154.02 mu mol TE/100 g).

Automated summary

The study showed that incorporating up to 15% cashew nut protein concentrate in bread can increase its nutritional value and antioxidant activity. Substitution with CNPC increased protein and micronutrient content, while decreasing carbohydrate content. However, the substitution also resulted in a decrease in specific volume.