Aplicação tecnológica da cajuína e fibra de caju em massa tipo muffin, isenta de glúten e lactose

Abstract

Cashew is a fruit widely consumed in Piauí and used in various forms, including cajuína, a beverage recognized as an intangible cultural heritage of the state. During its production, a by-product known as cashew fiber is generated, which has high nutritional value but remains underutilized. In this context, the present study aimed to develop two gluten- and lactose-free muffin formulations using cajuína and cashew fiber. Two formulations were prepared: cajuína + hydrated cashew fiber (A230) and cajuína + non-hydrated cashew fiber (A260). A sensory evaluation was conducted using a structured nine-point hedonic scale with 50 untrained panelists during the IFPI Science and Technology Week. The sensory data were statistically analyzed using GraphPad Prism 6 software, and comparisons between samples were performed using ANOVA at a 5% significance level (p<0.05). The results showed that both samples obtained mean scores between 7 (“liked moderately”) and 8 (“liked very much”), within the hedonic scale acceptability range. Color was the best-rated attribute, with mean scores of 8.62 ± 0.64 (A230) and 8.33 ± 0.89 (A260). Although there were no statistically significant differences between attributes, the A230 sample presented higher average scores. It can be concluded that incorporating cajuína and cashew fiber in the production of gluten- and lactose-free muffins represents a viable and promising alternative, combining good sensory acceptance, valorization of a regional product, and the use of a by-product with nutritional and economic potential.