Uso integral do pedúnculo caju (Anacardium occidentale, L.) na panificação: elaboração de pão enriquecido com vitamina C, lipídeos e sais minerais

Abstract

Brazil is one of the main producers of cashews, principally in the northeast region, the waste of this production is very accentuated in cultivation, especially in the process of industrialization. Due to the growing concern with the environment and the advent of biotechnology innovation, every day we seek to quantify, qualify and identify waste. The utilization of foods within the gastronomic scope is necessary to minimize waste inside the kitchen. The main objective of this work is to elaborate bread based on flour and natural yeast of the peduncle cashew (Anacardium Occidentale, L.) and to verify its physico-chemical characteristics and finally to elaborate technical data for elaboration of the enriched bread. For the production of these products was analyzed the parameters: pH, moisture, ash, lipids, total titratable acidity, vitamin C and reducing, non-reducing and total sugars. The methodological approach was use exploratory research based on bibliographic review and survey of information relevant to the supply of research in the sector in question. Checking the results of the analyzes, it can be said that bagasse flour is rich in nutrients, the elaborate natural yeast from cashew juice is in compliance with legislation and enriched bread is rich in nutrients, flavor and is within the required standards.