# Influence of Cashew Agro‐Industrial By‐Product (Anacardium occidentale) and Cashew Tree Gum on the Properties of Sponge Cakes: A Fat Replacement Approach

## TL;DR

This study explores using cashew by-products and cashew gum as fat substitutes in sponge cakes, finding they maintain quality and sensory appeal while reducing fat.

## Contribution

The novelty lies in demonstrating the technological potential of cashew by-products and gum as effective fat replacers in baked goods.

## Key findings

- Fat replacement with cashew by-products and gum significantly altered batter properties like specific gravity and viscosity.
- Sensory analysis showed F50 had comparable acceptance to the control formulation, while F100 remained within the 'Like' region of the hedonic scale.
- The formulations show promise as functional and innovative lower-fat food options without compromising texture or sensory attributes.

## Abstract

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 < 0.05). For baked cakes, only the specific volume of F0 (1.11 ± 0.12 mL g−
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.

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.