Obtenção da farinha do pedúnculo de caju e seu emprego na formulação de bolo rico em fibras

Abstract

The cashew, Anacardium occidentale L., is one of the great promising crops in the Northeast of Brazil, where they occupy 550.5 thousand hectares of planted area. Some 2.5 million tonnes of cashew peduncle are produced annually and more than 75% of these are wasted in the form of waste, which although nutritious, can cause environmental impacts by discarding it in nature. An alternative to avoid this waste is the utilization of the residue for the production of flour, since it has a great potential of industrial application, because it is highly rich in fibers, sugars and mineral salts, thus conferring to the flour functional properties. n view of the above, this work had as general objective to obtain flour from the residue of the peduncle of the cashew and to use it in the enrichment of a product of baking (cake). The fiber content of the flour was determined, a cake formulation was elaborated employing the flour as a partial substitute of the wheat flour including its elaborated datasheet to determine the centesimal composition of the experimental cake, finally, an online market research was carried out. 32.6kg of cashew was used, which after depolishing resulted in 3.1kg of residues, being dehydrated in circulation greenhouses for 8h and 30min, and then crushed to obtain 0.66kg of flour, which was stored in vacuum plastic bags to be used as flour in the preparation of the cake and to be analyzed for its fiber content. The amount of fiber found in the obtained flour was 68g / 100g (68%), being 9g of soluble fiber (13.2%) and 59g of insoluble fiber (86.8%). Already cake presented characteristics of an integral cake, with a firm and consistent appearance. The flour of the cashew peduncle residue presents a great technological potential, being able to improve the nutritional quality of the bakery products, increasing its quantity of fibers.