Desenvolvimento e avaliação sensorial de bolos e biscoitos utilizando como ingrediente a farinha de resíduo do caju

• Autor(a) principal: Pereira, Ana Dantas
• Data de Publicação: 2016
• Tipo de documento: Trabalho de conclusão de curso
• Idioma: por
• Título da fonte: Repositório Institucional da UFRN
• Texto Completo: https://repositorio.ufrn.br/handle/123456789/34750
• topic: Caju. Resíduo. Produtos Alimentícios. Avaliação Sensorial.

In the Northeast, especially in the states of Ceará, Paraíba and Rio Grande do Norte, the cashew cultivation is a socioeconomic prominent activity, in these states are located the country's largest plantations. The producing industries of cashew juice generate residues popularly known as bagasse, which, in general, are reused for enrichment of animal feed or discarded due to lack of encouragement of its use for human consumption. This research aimed to develop a flour from the cashew peduncle residue, and subsequent verification of feasibility of using this flour in the development of food products. Cashew residue flour was developed and subsequently bakery products were produced and underwent sensory analysis. The results of the sensory evaluation showed that the products developed with flour cashew waste as part of the ingredients used or when total replacement of wheat flour combined with other ingredients, was highly appreciated to be inserted in the food industry.