The use of cashew nut flour in the preparation of whole wheat cookies

• Autor(a) principal: Silva, Ysabele Yngrydh Valente
• Data de Publicação: 2021
• Outros Autores: Amaral, Sheyla Maria Barreto, Moura, Séfura Maria Assis
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Research, Society and Development
• Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/15527
• topic: Anacardium occidentale L.; Sensory acceptance; Cashew chestnut almond.; Anacardium occidentale L.; Aceptación sensorial; Semilla de anacardo.; Anacardium occidentale L.; Aceitação sensorial; Amêndoa da castanha de caju.

This work aimed at elaborating whole wheat cookies by using cashew nut flour (CNF) in substitution partial of wheat flour, at evaluating the microbiological, proximate, and sensorial characteristics. Three formulations were elaborated: C0: control, produced without the CNF; C50 and C75, with 50% and 75% CNF addition, respectively. The cookies were subjected to microbiological analysis, proximate composition and sensory acceptance by hedonic scale. The results of the microbiological analyzes ensured the hygienic-sanitary quality in the preparation of the cookies, confirming that they were fit for consumption, in accordance with the legislation. In the centesimal analysis, the C0 formulations and the ones with cashew nut flour did not present significant differences in relation to the protein and ash content; C0 had the highest percentage of lipids; however, samples C50 and C75 had the highest fiber content. Concerning the sensory test, the highest approval percentages were obtained by formulation C75, with an Acceptability Index of around 80% for all the analyzed attributes. For the texture and flavor attributes, samples C50 and C75 obtained the highest grades. The results indicate that the cookies produced with the addition of the cashew nut flour have important nutritional benefits and excellent acceptability, constituting a product with important market potential.