Desenvolvimento e análise de pão tipo francês com adição de cajuína

Abstract

French bread is the best-known type of bread in Brazil, consequently it is the bread that is most produced in bakeries. Cashew (Anacardium occidentale L.) is divided into two parts, the fruit being the nut and the pseudo or false fruit which is the stalk, rich in juice, vitamin C and fiber. Cajuína is a refreshing, non-alcoholic drink, without chemical additives, the drink originates from clarified fresh juice. Cajuína is a Brazilian Cultural Heritage, states the National Historical and Artistic Heritage (IPHAN), it reaffirms the sense of belonging and identity of Piauí and Brazilians. Therefore, this research aimed to develop a French-style bread with the addition of packaged cashew. After preparing the product, monitoring was carried out in refrigeration for 7 days and in freezing for 30 days, to observe whether there were changes in its characteristics, and some bacteriological analyzes were also carried out during the last storage times. The samples tested under low temperatures showed stability of the average weights, the bacteriological tests indicated compliance with the limits established by legislation, the pricing of the product indicated viability in its commercialization, helping the local economy and adding socio-cultural value to cajuína, a product of our state.