Desenvolvimento e analise sensorial de pão enriquecido com fibra de caju

Abstract

Cashew (Anacardium occidentale L) has been widely promoted in the Northeast and North regions of Brazil due to its adaptability to hot and dry climatic conditions, which favors its agricultural production. It is a fruit that stands out as an important raw material for the production of various by-products. The cashew is divided into two parts: the kernel (nut), which has the highest commercial value and can be sold raw or roasted, for example, and the peduncle, which is used in the production of various products such as "cajuida." After the juice is extracted from the peduncle, the remaining fibers are usually discarded. With this in mind, the development of cashew fiber bread was considered, using the fiber from the peduncle as an alternative ingredient in baking, aiming to utilize an agroindustrial by-product and promote sustainability. The bread was made by replacing part of the wheat flour with cashew fiber, resulting in a nutritionally enriched and functional product. The sensory evaluation, using a structured nine-point hedonic scale, conducted with 102 tasters, showed higher percentages of ratings above 6 on the hedonic scale, with a general acceptance rate of 65.69%, especially in the texture (74.51%), aroma, and flavor attributes (65.69%), while color received lower approval (65.69%), suggesting possible adjustments. In the purchase intention test, 47.47% of participants stated that they would buy the product, reinforcing its commercial potential. Thus, the study confirms the technological, nutritional, and market viability of the product, presenting an innovative alternative for the healthy baking sector.