Aplicação tecnológica da cajuína em massa fermentada empregando a técnica tangzhong

Abstract

The cerrado is the second largest biome in Brazil, which is why it has a diverse flora and is rich in fruit species, among which the cashew tree (Anacardium occidentale L.) and the pseudo fruit, which corresponds to the juicy part, used for various purposes in the northeastern culture, one of them is the production of cajuína, a typical drink from Piauí. As a way of valuing and diversifying the gastronomic use of this cultural drink, two fermented dough formulations were developed with the direct use of cajuína, in addition to carrying out a sensory analysis and a purchase intention test to understand the acceptance of the participating public. The sensory analysis measures were measured on a hedonic scale and the results reached the acceptance margin, with the formulation with concentrated cajuine being the most accepted by the participating public, with averages above 7.12 for the tested attributes, but with a minimal difference in relation to the averages of the bottled cajuína formulation, since statistically they did not show difference, at the level of p<0.05. In the purchase intention test, the bread with concentrated cajuína showed preference in maximum grades “I would certainly buy” with 26% against 20% for bottled cajuína, but the opposite occurs in grades “I would probably buy” with 34% against 40% for concentrated cajuína and bottled cajuína, respectively. It was verified, based on the results obtained, the feasibility of producing fermented doughs using cajuína as an ingredient, while providing other technological applications in fermented doughs and valuing a genuinely Piauí drink.