ABSTRACT The study aimed to develop a high‐protein plant‐based beverage from cashew nut byproducts and evaluate its physicochemical, nutritional, sensory, and physiological properties. Three formulations were prepared using byproducts (partially defatted cashew nut cake and cashew nut protein concentrate) and submitted for sensory analysis. The formulation with the highest sensory acceptance was selected for evaluation. To assess satiety, three formulations, being isocaloric and nutritionally equivalent, were evaluated in an acute clinical trial: a test beverage made from cashew nut byproducts and control beverages from whey protein and cow's milk. Satiety was assessed using a 10‐cm Visual Analog Scale (VAS) and subsequent food intake by dietary records. Gastrointestinal symptom questionnaires were applied to determine adverse effects. As a result, the vanilla‐flavored beverage was most accepted by 81 panelists. It contained 35.39 g of protein per 400 mL and 62.68 mg/L of fructose. The beverage presented an amino acid profile including both essential and nonessential amino acids. Regarding physicochemical properties, oleic acid was the predominant fatty acid in the beverage (44%). The beverage also showed a DPPH value of 66.07 µmol TE/g, TEAC (ABTS) of 0.75 µmol TE/g, FRAP of 2.17 µmol TE/g, total phenolic content of 0.05 µmol GAE/g, total soluble solids of 1.336 °Brix, titratable acidity of 0.1013% malic acid, and a TSS/TA ratio of 13.72. In a randomized, blinded, crossover acute clinical trial with 27 healthy individuals, no significant differences were observed in satiety perception, subsequent energy intake, or gastrointestinal symptoms among the three beverages tested. The findings indicate that beverages from cashew nut byproducts are viable and sustainable alternatives.
Santana et al. (2026) studied this question.