Development of biscuits from the residue from the extraction of cashew juice from the Cerrado of Goiás

Detalhes bibliográficos
Autor(a) principal: Medeiros, Jéssica Silva
Data de Publicação: 2020
Outros Autores: dos Santos, Lorrane Soares, Ferreira, Samuel Viana, Viana, Letícia Fleury, Machado, Adriana Rodrigues
Tipo de documento: Artigo
Idioma: por
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/3082
Resumo: The cashew residue is considered a raw material of paramount importance, in the agro-industrial system the full use of this residue is a goal that must be achieved. With that, the objective of this research was to develop and characterize cookies from the use of residue from the extraction of cashew juice from the cerrado. The cookies were made according to the adapted methodology, physical analyzes of diameter, thickness, average weight and volume were performed. The physical-chemical characterization of the samples was also carried out, determining: Moisture, Ashes, Lipids Proteins and Carbohydrates, as well as the determination of Salmonella and thermotolerant coliforms. recommended for all evaluated parameters.
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spelling Development of biscuits from the residue from the extraction of cashew juice from the Cerrado of GoiásDesarrollo de galletas a partir del residuo de la extracción del jugo de anacardo del cerrado GoianoDesenvolvimento de biscoitos a partir do resíduo da extração de suco de caju do cerrado GoianoAgroindustrial wasteUseAnacardium occidentale L.Resíduo AgroindustrialAproveitamentoAnacardium occidentale L.Residuos agroindustrialesUsoAnacardium occidentale L.The cashew residue is considered a raw material of paramount importance, in the agro-industrial system the full use of this residue is a goal that must be achieved. With that, the objective of this research was to develop and characterize cookies from the use of residue from the extraction of cashew juice from the cerrado. The cookies were made according to the adapted methodology, physical analyzes of diameter, thickness, average weight and volume were performed. The physical-chemical characterization of the samples was also carried out, determining: Moisture, Ashes, Lipids Proteins and Carbohydrates, as well as the determination of Salmonella and thermotolerant coliforms. recommended for all evaluated parameters.El residuo de anacardo se considera una materia prima de suma importancia, en el sistema agroindustrial, el uso completo de este residuo es un objetivo que debe lograrse. Con eso, el objetivo de esta investigación fue desarrollar y caracterizar las cookies a partir del uso de residuos de la extracción de jugo de anacardo del cerrado. Las cookies se hicieron de acuerdo con la metodología adaptada, se realizaron análisis físicos de diámetro, grosor, peso promedio y volumen. También se realizó la caracterización físico-química de las muestras, determinando: Humedad, Cenizas, Lípidos, Proteínas y Carbohidratos, así como la determinación de Salmonella y coliformes termotolerantes. recomendado para todos los parámetros evaluados.O resíduo do caju é considerado uma matéria-prima de suma importância, no sistema agroindustrial o aproveitamento integral deste resíduo é uma meta que deve ser alcançada. Com isso, objetivou-se com esta pesquisa desenvolver e caracterizar biscoitos a partir do aproveitamento de resíduo da extração de suco caju do cerrado. Os biscoitos foram elaborados segundo metodologia adaptada, foram realizadas as análises físicas de diâmetro, espessura, peso médio e volume. Realizou-se também a caracterização físico-química das amostras determinando-se: Umidade, Cinzas, Lipídeos Proteínas e Carboidratos, assim como a determinação de Salmonella e coliformes termotolerantes  Ao realizar-se as análises foi possível observar que os biscoitos se encontravam dentro dos valores preconizados de todos os parâmetros avaliados.Research, Society and Development2020-04-28info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/308210.33448/rsd-v9i7.3082Research, Society and Development; Vol. 9 No. 7; e39973082Research, Society and Development; Vol. 9 Núm. 7; e39973082Research, Society and Development; v. 9 n. 7; e399730822525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/3082/3218Copyright (c) 2020 Samuel Viana Ferreira, Letícia Fleury Viana, Lorrane Soares dos Santos, Jéssica Silva Medeiros, Adriana Rodrigues Machadoinfo:eu-repo/semantics/openAccessMedeiros, Jéssica Silvados Santos, Lorrane SoaresFerreira, Samuel VianaViana, Letícia FleuryMachado, Adriana Rodrigues2020-08-20T18:05:03Zoai:ojs.pkp.sfu.ca:article/3082Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:27:24.935646Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Development of biscuits from the residue from the extraction of cashew juice from the Cerrado of Goiás
Desarrollo de galletas a partir del residuo de la extracción del jugo de anacardo del cerrado Goiano
Desenvolvimento de biscoitos a partir do resíduo da extração de suco de caju do cerrado Goiano
title Development of biscuits from the residue from the extraction of cashew juice from the Cerrado of Goiás
spellingShingle Development of biscuits from the residue from the extraction of cashew juice from the Cerrado of Goiás
Medeiros, Jéssica Silva
Agroindustrial waste
Use
Anacardium occidentale L.
Resíduo Agroindustrial
Aproveitamento
Anacardium occidentale L.
Residuos agroindustriales
Uso
Anacardium occidentale L.
title_short Development of biscuits from the residue from the extraction of cashew juice from the Cerrado of Goiás
title_full Development of biscuits from the residue from the extraction of cashew juice from the Cerrado of Goiás
title_fullStr Development of biscuits from the residue from the extraction of cashew juice from the Cerrado of Goiás
title_full_unstemmed Development of biscuits from the residue from the extraction of cashew juice from the Cerrado of Goiás
title_sort Development of biscuits from the residue from the extraction of cashew juice from the Cerrado of Goiás
author Medeiros, Jéssica Silva
author_facet Medeiros, Jéssica Silva
dos Santos, Lorrane Soares
Ferreira, Samuel Viana
Viana, Letícia Fleury
Machado, Adriana Rodrigues
author_role author
author2 dos Santos, Lorrane Soares
Ferreira, Samuel Viana
Viana, Letícia Fleury
Machado, Adriana Rodrigues
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Medeiros, Jéssica Silva
dos Santos, Lorrane Soares
Ferreira, Samuel Viana
Viana, Letícia Fleury
Machado, Adriana Rodrigues
dc.subject.por.fl_str_mv Agroindustrial waste
Use
Anacardium occidentale L.
Resíduo Agroindustrial
Aproveitamento
Anacardium occidentale L.
Residuos agroindustriales
Uso
Anacardium occidentale L.
topic Agroindustrial waste
Use
Anacardium occidentale L.
Resíduo Agroindustrial
Aproveitamento
Anacardium occidentale L.
Residuos agroindustriales
Uso
Anacardium occidentale L.
description The cashew residue is considered a raw material of paramount importance, in the agro-industrial system the full use of this residue is a goal that must be achieved. With that, the objective of this research was to develop and characterize cookies from the use of residue from the extraction of cashew juice from the cerrado. The cookies were made according to the adapted methodology, physical analyzes of diameter, thickness, average weight and volume were performed. The physical-chemical characterization of the samples was also carried out, determining: Moisture, Ashes, Lipids Proteins and Carbohydrates, as well as the determination of Salmonella and thermotolerant coliforms. recommended for all evaluated parameters.
publishDate 2020
dc.date.none.fl_str_mv 2020-04-28
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/3082
10.33448/rsd-v9i7.3082
url https://rsdjournal.org/index.php/rsd/article/view/3082
identifier_str_mv 10.33448/rsd-v9i7.3082
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/3082/3218
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 9 No. 7; e39973082
Research, Society and Development; Vol. 9 Núm. 7; e39973082
Research, Society and Development; v. 9 n. 7; e39973082
2525-3409
reponame:Research, Society and Development
instname:Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
instname_str Universidade Federal de Itajubá (UNIFEI)
instacron_str UNIFEI
institution UNIFEI
reponame_str Research, Society and Development
collection Research, Society and Development
repository.name.fl_str_mv Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)
repository.mail.fl_str_mv rsd.articles@gmail.com
_version_ 1797052640544161792

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