Desenvolvimento de massa tipo brownie com adição de cajuína, castanha e passas de caju

Abstract

In the northeast region of Brazil, cashew (Anacardium occidentale L.) has unique characteristics that please the taste of Brazilians, whether in natura or through products derived from this fruit, such as jams, juices and a drink called cajuína. Cajuína is a traditional non-alcoholic drink widely consumed in Piauí due to its large local production. Aiming to value the state's culture, cajuína was named Intangible Cultural Heritage of Brazil by the National Historical and Artistic Heritage Institute - IPHAN. For this reason, the proposal of this project is to use cashew as a raw material for the development of brownie-type cake dough using the drink in a concentrated form together with cashew derivatives (cashew raisins and nuts), verifying the performance of cajuína after the product goes through the cooking process. Attributing greater versatility in the use of cajuína, making it not only a product for direct consumption, but also an ingredient that can be applied in gastronomic preparations within the kitchen, bakery, confectionery or any other food sector. In addition to adding to the final product the regional identity that this drink from Piauí has. The technical sheet is a vital tool in kitchen management, detailing everything from ingredients and quantities to preparation methods. In the research, the technical sheet showed a total of 1.615 kg of raw brownie dough, with a yield of 1.560 kg after baking, resulting in 30 units of 50g. The total cost of brownie inputs was R$60.61, which after carrying out the pricing calculation reached the unit value of R$6.85 per portion. During refrigerated storage for 7 days, there were no statistical differences in daily weight averages, indicating product stability, with an initial average of 49.42g ± 1.61 and a final average of 47.71g ± 1.58 on the seventh day. The bacteriological results of the brownie samples indicate that the samples at the end of 7 and 30 days of refrigeration and freezing storage, respectively, were in compliance with the limits established by legislation in both storage conditions. The brownie with cashew is a unique and viable product, combining the striking flavor of cashew with the delicious chocolate of the brownie. Its exclusivity can be a competitive differentiator, attracting consumers in search of gastronomic novelties.