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- Title
Elaboração e caracterização da farinha do fruto da castanhola (Terminalia catappa Linn).
- Authors
Edilayane da Nóbrega Santos; Erick dos Anjos Bezerra; Luciana Márcia Andrade da Silva; Mônica Tejo Cavalcanti
- Abstract
The science and technology of food has been highlighting with its new proposals for the market. Today's life is marked by the search for increasingly healthy foods, as consumers are looking for a diet that provides, in addition to the basic nutrients, some health benefit. Flours obtained from the dehydration of unconventional fruits are being used in the formulation of a variety of products from the partial substitution of traditional farinaceous. Therefore, the objective of this work was to elaborate and characterize the flour coming from the pulp of the chestnut fruit. The analyzed parameters were 2.15% humidity (± 0.15); (± 0.06), proteins 16.70% (± 0.2), lipids 6.30% (± 0.07), carbohydrates 66.80%, pH 3.83 (± 0, 02); acidity 7.40% aq. citric acid (± 0.06), Aw 0.24 (± 0.01) and Total Energy Value 390.70 Kcal. The results were satisfactory, where they were within the established values for flours. Among the determined macronutrients, carbohydrates were shown to be major, followed by proteins. In this way, the cashew flour appears as an alternative for application in various food products, either as a partial substitute for conventional flours or even as a main ingredient in the formulation of new product s.
- Publication
Revista Verde de Agroecologia e Desenvolvimento Sustentável, 2017, Vol 12, Issue 2, p362
- ISSN
1981-8203
- Publication type
Article
- DOI
10.18378/rvads.v12i2.5337