Use of whey peptide fraction in coated cashew nut as functional ingredient and salt replacer

• Published in: Food science & technology Vol. 92; pp. 204 - 211
• Main Authors: Amorim, M., Pereira, J.O., Silva, L.B., Ormenese, R.C.S.C., Pacheco, M.T.B., Pintado, M.
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.06.2018
• Subjects: Antihypertensive activity; antihypertensive effect; arginine; aspartic acid; Cashew; cashew nuts; coatings; Consumer acceptance; eating habits; essential fatty acids; functional foods; glutamic acid; healthy diet; Healthy snack; ingredients; inhibitory concentration 50; leucine; nutritive value; peptides; salt content; salt substitutes; Whey peptides; whey protein; Whey peptides; Antihypertensive activity; Consumer acceptance; Cashew; Healthy snack

Consumers are increasingly concerned about healthy eating habits. The incorporation and stability of 2% antihypertensive whey peptide extract in a new coating of cashew nuts with reduced salt (less 15 and 30%) was studied. The evaluation of nutritional value, in vitro antihypertensive activity and c...