Volume 3 - No 4
CHARACTERIZATION AND STORAGE OF FLOURS OBTAINED FROM WASTE OF CASHEW (Anacardium occidentale L.)
Abstract
Brazil is the third largest fruit producer, with a production exceeded 44 million tons in 2007, and
with the unquestionable need for increased fruit production and expand exports, it becomes essential to reduce the losses that occur in throughout production chain. Besides wasting, there is
growing concern about discard since it can lead to environmental problems. This study aimed to
produce flours from waste cashew by drying in forced air circulation dryer. Drying was carried out
at temperatures of 50°C and 60°C. It was evaluated the physical and chemical changes of flours
after drying. It also was analyzed the stability of flour in storage. The moisture content of the both
flours attended the standards required by law. It was verified initial content of 50.3 mg/100g of
Vitamin C in the flour produced by drying in the temperature of 50°C and 47.7 mg/100g at 60°C. At
the end of the storage, content of Vitamin C was 20.5 mg/100g in the flour produced by drying in
the temperature of 50°C and 15.1 mg/100g at 60 ° C. Both showed characteristics, such as vitamin
C content, suitable for use, therefore the development of new products.
Paper Details
PaperID: p 109-120
Author's Name: Willams Andrade Lima, Patrícia Beltrão Lessa Constant, João Antônio Belmino dos Santos and Marcelo Augusto Gutierrez Carnlelossi
Volume: Volume 3
Issues: No 4
Keywords: Storage, vitamin C, sustainability.
Year: 2013
Month: November
Pages: 109-120