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 87
- Downloads 0
Green manuring of beans intercropped with coffee in family farming of Araponga, Minas Gerais, Brazil
Bean intercropping cultivation is common practice among farmers in the Zona da Mata, Minas Gerais, which promote the diversification production of their areas aiming mainly the production of food for family consumption....
Phytosociology and diametric structure of a fragment of Cerrado sensu stricto, Formoso do Araguaia, Tocantins, Brazil
The Brazilian Cerrado is composed of different phytophysiognomies, where one observes country, savanna and forest vegetation. Thus, a phytosociological survey was carried out to evaluate the diametric structure of a Cerr...
Post-harvest of sugar aplle (Annona squamosa L.) covered with PVC
The objective of this work was to evaluate the postharvest quality of sugar aplle submitted to the delay in the withdrawal of the PVC film. The fruits were harvested at the stage of physiological maturity, then selected...
Aspects of the use of the mineral multiple mixture for beef cattle by farmers
The multiple mineral mixture is an animal supplementation technique that allows to accelerate the weight gain of ruminants, potentiate the use of forages and to meet the ruminal microbial demands of the animal. Therefore...
Microbiological analysis of cattle milk not industrialized marketed in Cajazeiras city, Paraíba
The term milk product from the complete and uninterrupted milking, hygiene conditions, healthy cows, well fed and rested. Is the noblest products of animal origin, characterized as an opaque white liquid, more viscous th...