Desenvolvimento e caracterização de pasta de mel com farinha da castanha de caju

Abstract

This study aimed to develop and characterize a honey paste with added cashew nut flour, focusing on the valorization of regional raw materials and obtaining a product with functional potential and high added value. The research was conducted in the laboratories of the Federal Institute of Piau and the Federal University of Piauí, following rigorous scientific standards in the processing and laboratory analysis stages. Three experimental formulations of honey paste were prepared containing 30%, 40%, and 50% cashew nut flour (w/w). Due to its stability during the preparation process, the formulation with 50% flour was selected, subsequently verified for centesimal composition, physicochemical parameters, and determination of bioactive compounds, including the determination of antioxidant activity and total phenolic compound content. This formulation presented high levels in its nutritional profile, highlighting the content of bioactive compounds and high antioxidant activity. It is concluded that honey paste with 50% cashew nut flour presents technological viability and functional potential, becoming an innovative alternative for the use of regional resources, with potential for commercial application. Further studies on stability and shelf life are recommended.