Optimization of the Acceptance of Prebiotic Beverage Made from Cashew Nut Kernels and Passion Fruit Juice

The aim of this research was to develop a prebiotic beverage from a hydrosoluble extract of broken cashew nut kernels and passion fruit juice using response surface methodology in order to optimize acceptance of its sensory attributes. A 2(2) central composite rotatable design was used, which produced 9 formulations, which were then evaluated using different concentrations of hydrosoluble cashew nut kernel, passion fruit juice, oligofructose, and 3% sugar. The use of response surface methodology to interpret the sensory data made it possible to obtain a formulation with satisfactory acceptance which met the criteria of bifidogenic action and use of hydrosoluble cashew nut kernels by using 14% oligofructose and 33% passion fruit juice.