Effect of Incorporating an Aqueous Cashew Nut (Anacardium occidentale L.) Extract on the Physicochemical, Nutritional, and Sensory Properties of Curdled Milk

Abstract

The utilisation of local agricultural resources is an important strategy for developing innovative foods and enhancing the added value of agricultural value chains. This study evaluated the effect of incorporating an aqueous extract of cashew nuts (Anacardium occidentale L.) into cow’s milk intended for the production of curdled milk. Formulations containing 0, 5, 10, 15, 20, and 25% of the extract were prepared. The extract was obtained by processing the nuts, separating the kernels, drying, removing the skins, grinding, homogenising 200 g of paste in 1 L of water, filtering, and pasteurising. Curdling was carried out for four hours at 25–30 °C, with pH and titratable acidity monitored every 30 minutes. Formulations F0, F15, and F25 were then selected for physicochemical and nutritional characterisation. The addition of the extract accelerated acidification: at 240 min, the final pH was 5.51 for F0, 4.90 for F15, and 4.70 for F25, while the acidity reached 61.05, 71.01, and 78.01 °D, respectively. F25 had the highest levels of dry matter (14.20%), fat (4.50%), carbohydrates (5.95%), and energy (76.01 kcal/100 g). The protein content remained close to that of F0. Overall acceptability reached 80% for F25 and 60% for F15, compared with 20% for F0. These results indicate that aqueous cashew nut extract can be used as a value-added ingredient and as a fermentation modulator in a hybrid dairy product. F25 appears to be the most promising formulation, while F15 represents an interesting compromise between incorporation level, acidification, and nutritional characteristics.