文章基本信息

标题：Utilizao da farinha de castanha de caju na elaborao de biscoito integral tipo cookie
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作者：Ysabele Yngrydh Valente Silva ; Sheyla Maria Barreto Amaral ; Séfura Maria Assis Moura 等
期刊名称：Research, Society and Development
电子版ISSN：2525-3409
出版年度：2021
卷号：10
期号：6
页码：1-10
DOI：10.33448/rsd-v10i6.15527
语种：English
出版社：Grupo de Pesquisa Metodologias em Ensino e Aprendizagem em Ciências
摘要：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.
关键词：Anacardium occidentale L.;Sensory acceptance;Cashew chestnut almond.