Aspectos da industrialização da castanha de caju (Anacardium occidentale, L.)

• Ano de defesa: 1984
• Autor(a) principal: Andrade, Jerusa de Souza
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Palavras-chave em Português: Tecnologia de alimentos; Sementes oleaginosas
• Link de acesso: http://www.repositorio.ufc.br/handle/riufc/42056

The cashew nut kernels (Anacatdium occidentate, L.) d in this work were obtained from Caju do Brasil S.A o Industrial - CAJUBRAZ, a plant located in Pacajus-Ceará - Brazil. They were selected out of several stages of processing, such as: cracking/separation, shelling, storage ore and after roasting. The cashew nut butter made from kernels classified P1 and G2 was processed at the pilot plant of the Food Technology Department of the Federal University of Ceará. The kernels were packed in 190 grs tins, under CO2 atmosphere and the cashew nut kernels packed in transparent glasses and stored at room temperature (about 27°C) for a period of six months during which storage stability was assessed every 30 days through the following analyses: moisture, fat, iodine number, saponification value and peroxide index. The cashew kernel butter was also submitted to sensory evaluation during the storage period. Microbiological characterization of the kernels and cashew nut butter was made by a monthly score of molds and yeasts, as well as mesophilic, thermophilic,lipolytic an proteolytic bacterias. Samples of raw kernels, roasted kernels and the hew nut butter were chemically characterized through the determination of protein, reducing sugars, non reducing sugars, total sugars and starch. The amino acid composition and the assessing of the no acid score were performed in whole kernels, split kernels and in their flour. The results of this work showed the high proteic-caloric value of the kernels and the cashew nut butter. It was found a high percentage of the lipidis, in which unsaturated fatty acids predominated. Their high proteic level, a good distribution of amino acids was noticed. In spite of the significant variations in the components of the kernel and the butter stored, their relative stability can be stressed except for those kernel which was selected during the cracking/separation stage in which the moisture level that rose to beyond the critical level favored the development of microorganisms from the third month of storage on. The kernels presented some variability regarding to microbial contamination which decreased during the processing. The results of the sensory evaluation presented good acceptability of the cashew nut butter, which due to its flavor, physical and chemical stability and high proteic-caloric value can turn out to be an alternative for the local plants regarding the use of kernels of less value in the market due to the high quantities which are broken but still have the desirable qualities required for processing. Thus, a product with valuable organoleptic-nutritions characteristics to the consumer obtained.