This work involved an evaluation of the stability of cashew nut butter obtained by grinding up broken cashew kernels with sugar, salt and soy lecithin. The influence of different packaging materials (glass and polypropylene containers) and antioxidants (BHA, BHT and tocopherols) on product quality was also evaluated. Physicochemical (water activity, acidity index, instrumental color and texture) and microbiological characteristics (total and fecal coliforms, Escherichia coli, Salmonella spp., coagulase-positive staphylococci, yeast and mold) and sensory acceptance (appearance, flavor, taste and texture) were monitored during 300 days of storage at room temperature (28 °C). The findings indicated an increase in the acidity index, a decline in smoothness and discoloration. However, these alterations hardly affected the sensory acceptance, which, after 300 days of storage, was expressed as "I like it a little" and "I like it moderately". The microbiological analyses showed good product quality at the end of the storage period, since the product met the specifications of Brazilian regulations, i.e., a maximum of 10 MPN.g -1 of fecal coliforms (at 45 °C) and absence of Salmonella spp. in 25 g of product. The results indicated that cashew nut butter can be stored for the time period and under the conditions tested here and that the packaging material and antioxidants utilized did not affect the product's stability.
cashew nut cream; shelf life; characteristics
