Releitura do bolo de rolo com pasta de caju na versão Naked Cake

Abstract

ABSTRACT The aim of this work was to prepare the traditional dough for the Pernambuco roll cake, which is Intangible Historical Heritage by state law no. a new product in the confectionery market with the proposed base study which is the ease of the filling made with a base of cashew plum and cajuína, a typical drink, a symbol of Piauí cuisine, which became a historical heritage by IPHAN - Institute of Historical Heritage and National Artistic. Aiming to strengthen regional gastronomy with northeastern elements, the aim is to create a cultural fusion uniting two great national symbols. Subsequently, a bibliographic survey was carried out on the potential of products based on cashews, cashews and cashew nuts, and tests were then carried out to prepare the product at the IFPI Bakery Laboratory - Campus Teresina, south zone. The technical sheet developed in this research with the aim of standardizing the product, carrying out a survey of yield, costs and pricing indicated a high yield of cashew naked. During refrigerated storage of the product for 7 days, there were no statistical differences in the daily weight averages, indicating product stability, with an initial average of 22.42 ± 0.53 and a final average of 22.28 ± 1.11 on the seventh day. The microbiological results of Salmonella sp and Coliforms in the naked cashew samples indicate that the samples at the end of 07 and 30 days of storage in refrigeration and freezing, respectively, were in compliance with the limits established by legislation in both storage conditions, the definition of the physical-chemical components, such as moisture, ash, proteins, lipids, carbohydrates, pH, acidity, sugars, vitamin C and fibers, helped in quantifying the components present, as well as calculating the energy value.