Elaboração e avaliação sensorial de biscoitos tipo sequilho com farinha de castanha de cajú e adição de cajuína

Abstract

The present study aims to develop 02 (two) formulations of sequilhos-type biscuits with the addition of cashew nuts and chestnut flour for people with gluten intolerance. While a bibliographic survey was carried out on the sociocultural and economic importance of cashew nuts and cashew nuts; sequilho-type biscuit formulations were produced using cashew (bottled and concentrated); evaluated sensory attributes (global acceptance, color, aroma, texture, flavor) and purchase intention And as specific objectives: Carry out a bibliographic survey on the nutritional, sociocultural and economic importance of nuts and cashew nuts; to produce 02 (two) biscuit formulations using cashew nuts (Brix from the bottled drink/Brix from the concentrated drink) and chestnut flour; and evaluate sensory attributes (global acceptance, color, aroma, texture, flavor) and purchase intention. In order to reach these objectives, we used the experimental explanatory research of a qualitative nature. We carried out the study at the IFPI Bakery Laboratory, Campus Teresina Zona Sul. The authors who provided theoretical support were Russo (2018); Pereira (2018); Casimiro et al (2022); Uchôa (2007); Lody (2022); Jucá (2012); Andrade (2013), among others who have published studies on the subject. Based on the results obtained, it was verified that the production of sequilho-type biscuits with the addition of cashew nuts and cashew nut flour is feasible, since the averages obtained from the sensory data are in the hedonic scale within the acceptability area, in addition to of presenting high percentages for the Certainly Would Buy and Probably Would Buy parameters. Its elaboration requires a simple production process and does not require high-tech equipment, in addition to presenting itself as a differentiated option, with a unique composition, with the incorporation of regional products.