The processing of cashew apple in Brazil, particularly in the Northeast region, generates tons of by-products. This scenario highlights a significant waste of material with bioactive potential. In addition to these, the cashew tree also produces cashew gum, a natural exudate with important technological applications. This study aimed to evaluate the impact of partial and total fat replacement with cashew tree gum and agro-industrial residue from the cashew apple on the physicochemical, physical, microscopic, and sensory analysis of sponge cakes. To this end, three formulations were developed: A control formulation (F0), a formulation with 50% fat replacement (F50), and a formulation with 100% fat replacement (F100). In the raw batter, F50 and F100 showed significant differences compared to F0 in specific gravity (F0: 0.91 ± 0.01; F50: 1.22 ± 0.00; F100: 0.93 ± 0.04), viscosity (F0: 35397 ± 0.00 mPas; F50: 18415 ± 0.00 mPas; F100: 10782 ± 0.00 mPas), total bubble area (F0: 140.35 ± 0.00%; F50: 126.32 ± 0.00%; F100: 105.26 ± 0.00%), and cell density (F0: 2.91 ± 0.00 cells/cm2; F50: 13.84 ± 0.00 cells/cm2; F100: 33.56 ± 0.00 cells/cm2;) (p - 1) and F100 (0.63 ± 0.19 mL g- 1) differed significantly (p < 0.05). Sensory analysis indicated comparable acceptance and purchase intention between F0 and F50 for all attributes except color (F0: 8.17 ± 0.93; F50: 7.42 ± 1.25). F100 differed significantly in all attributes, but scores remained within the "Like" region of the hedonic scale, which goes up to 7 points. Based on the results, the formulations demonstrate technological potential, representing a functional and innovative food application. PRACTICAL APPLICATIONS: This paper highlights the use of cashew by-product and cashew gum as fat substitutes in sponge cakes, without affecting texture or sensory acceptance. It offers an innovative option for the food market focused on healthier, lower-fat products.
Nascimento et al. (Sun,) studied this question.