Preparation and characterization of the flour of the cashew nut (Terminalia catappa Linn)
Journal Title: Revista Verde de Agroecologia e Desenvolvimento Sustentável - Year 2017, Vol 12, Issue 2
Abstract
The science and technology of food has been highlighting with its new proposals for the market. Today's life is marked by the search for increasingly healthy foods, as consumers are looking for a diet that provides, in addition to the basic nutrients, some health benefit. Flours obtained from the dehydration of unconventional fruits are being used in the formulation of a variety of products from the partial substitution of traditional farinaceous. Therefore, the objective of this work was to elaborate and characterize the flour coming from the pulp of the chestnut fruit. The analyzed parameters were 2.15% humidity (± 0.15); (± 0.06), proteins 16.70% (± 0.2), lipids 6.30% (± 0.07), carbohydrates 66.80%, pH 3.83 (± 0, 02); acidity 7.40% aq. citric acid (± 0.06), Aw 0.24 (± 0.01) and Total Energy Value 390.70 Kcal. The results were satisfactory, where they were within the established values for flours. Among the determined macronutrients, carbohydrates were shown to be major, followed by proteins. In this way, the cashew flour appears as an alternative for application in various food products, either as a partial substitute for conventional flours or even as a main ingredient in the formulation of new products.
Authors and Affiliations
Edilayane da Nóbrega Santos, Erick dos Anjos Bezerra, Luciana Márcia Andrade da Silva, Mônica Tejo Cavalcanti
Keywords
Related Articles
- EP ID EP253932
- DOI 10.18378/rvads.v12i2.5337
- Views 94
- Downloads 0
Analise da viabilidade econômica de policultivo orgânico
O policultivo garante alimentos para a agricultura familiar, contribui para a sustentabilidade no campo, aumenta a produtividade por unidade de área e reduz os riscos naturais da agricultura. Nesse contexto, o objetivo n...
Lettuce in an economic plot integrated to the irrigation system cuca de umbu in the municipality of Salgueiro, Pernambuco, Brazil
The irrigation system, called umbu cuca, can be an efficient and advantageous alternative for the family farmers in the production of lettuce in economical land. The aim of this study was to evaluate the lettuce producti...
Atividade ovicida e repelente de pó de citronela sobre o caruncho do feijão-caupi
O caruncho Callosobruchus maculatus (Fabr.) é considerado a principal praga de grãos e sementes armazenados de feijão-caupi, por causar danos diretos e indiretos, que podem levar às perdas quantitativas e qualitativas, i...
Water quality for use in agroecological cultivation of vegetable crops
Several anthropic activities provide wastes and rejects in ecosystems mainly aquatic, and usually inadequately. As a result there can be increases in the amount of nutrients mainly of phosphorus and nitrogen making a med...
Beef burger with substitution of fat by flour of passion fruit peel
The consumption of hamburger attracts the consumer due to the low cost, easiness and rapidity in the preparation and consumption. The presence of fat conventionally is part of this product, being responsible for contribu...