Use of fibres obtained from the cashew (Anacardium ocidentale, L) and guava (Psidium guayava) fruits for enrichment of food products

Brazilian Archives of Biology and Technology

Maria De Fátima O. Matias¹  Edson Leandro De Oliveira¹  Eduardo Gertrudes¹  Margarida Maria Dos Anjos Magalhães¹ 

[1] ,Universidade Federal do Rio Grande do Norte CT PPGEQ

关键词: Fiber;    fruit bagasse;    guava;    cashew;   

DOI  :  10.1590/S1516-89132005000400018

来源: SciELO

【 摘 要 】

With the purpose of using the cashew and guava dried bagasse for enrichment of cookies, a study of drying process was done. The physico- chemical characterization included the determination of pH, soluble solids, total acidity, protein, lipids, fiber, ash, moisture and total and reducing sugars. Total coli forms, yeasts and molds counting were the microbiological analyses conducted. Enriched cookies were prepared by adding 5, 10 and 15% (of total weight) of dry residues of cashew and guava. Appearance, color, odor, taste and texture were the sensorial attributes evaluated for the enriched and non-enriched cookies. The granulometric analysis defined that more adequate particle to add were between 65 and 100 mesh. The enriched cookies with cashew and guava fibers in 10% e 5%, respectively, showed a high rate of acceptability in relation to flavor.

【 授权许可】

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