Desenvolvimento de biscoitos a partir do resíduo da extração de suco de caju do cerrado Goiano

Translated title of the contribution: Development of biscuits from the residue from the extraction of cashew juice from the Cerrado of Goiás

Jéssica Silva Medeiros, Lorrane Soares dos Santos, Samuel Viana Ferreira, Letícia Fleury Viana, Adriana Rodrigues Machado

Research output: Contribution to journalArticlepeer-review

Abstract

The cashew residue is considered a raw material of paramount importance, in the agro-industrial system the full use of this residue is a goal that must be achieved. With that, the objective of this research was to develop and characterize cookies from the use of residue from the extraction of cashew juice from the cerrado. The cookies were made according to the adapted methodology, physical analyzes of diameter, thickness, average weight and volume were performed. The physical-chemical characterization of the samples was also carried out, determining: Moisture, Ashes, Lipids Proteins and Carbohydrates, as well as the determination of Salmonella and thermotolerant coliforms. recommended for all evaluated parameters.
Translated title of the contribution Development of biscuits from the residue from the extraction of cashew juice from the Cerrado of Goiás
Original languagePortuguese
Article numbere39973082
Number of pages14
JournalResearch, Society and Development
Volume9
Issue number7
DOIs
Publication statusPublished - 28 Apr 2020
Externally publishedYes

Keywords

  • Agroindustrial waste
  • Use
  • Anacardium occidentale L.

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