Washed cashew apple fiber (Anacardium occidentale L.) as fat replacer in chicken patties

The consumer increasing concern about food quality especially the nutritive value of foodstuff, such as fat content, stimulated the food industry to research and develop novel processing and ingredients. The aim of this study was to evaluate the influence of washed cashew apple fiber (wCAF) as a fat replacer on physicochemical, instrumental texture and sensory parameters of chicken meat patties. Five formulations were prepared: control (C) was added 5 g/100 g of vegetable fat, obtained from hydrogenated soybean oil, whereas, in F60, F70, F80 and F90 the vegetable fat was replaced at 60%, 70%, 80% and 90% by wCAF, respectively. The replacement of fat by the fiber did not affect (P > 0.05) the moisture, protein and ash contents however, as expected it decreased (P < 0.05) the lipid content on chicken patties. Moreover, wCAF addition increased (P < 0.05) the cooking yield and did not negatively (P > 0.05) affect shortening and shear force values. Furthermore, appearance, texture, flavor, juiciness, and overall impression values of wCAF-added chicken patties were not different (P > 0.05) from control counterpart. Therefore, wCAF is a viable fat replacer for the manufacture of chicken patty. (C) 2016 Elsevier Ltd. All rights reserved.