Sensory Evaluation of Different Flavoured and Textured Cashew (Anacardium occidentale L.) Butter Made from Cashew Nut Pieces

Abstract

A study was carried out to develop and to evaluate the consumer acceptance of non flavoured, coffee flavoured and cocoa flavoured cashew butter from roasted and roasted and partially cooked cashew nut pieces with either olive oil or margarine. A sensory evaluation was carried out using a panel of 20 untrained panelists to check the consumer acceptance of taste, colour, smell, texture, overall quality and purchasing intention. The data were analyzed using non parametric Friedman test. Sensory data revealed that non flavoured butter made from roasted cashew nut pieces with olive oil and, from roasted and partially cooked cashew nut pieces with margarine showed the highest acceptance compared to coffee and cocoa flavoured butter. Both smooth and crunchy textures were equally accepted.