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

Título traduzido da contribuição: 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

Resultado de pesquisarevisão de pares

7 Transferências (Pure)

Resumo

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.
Título traduzido da contribuiçãoDevelopment of biscuits from the residue from the extraction of cashew juice from the Cerrado of Goiás
Idioma originalPortuguese
Número do artigoe39973082
Número de páginas14
RevistaResearch, Society and Development
Volume9
Número de emissão7
DOIs
Estado da publicaçãoPublicado - 28 abr. 2020
Publicado externamenteSim

Keywords

  • Resíduo agroindustrial
  • Aproveitamento
  • Anacardium occidentale L.

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