Obtenção e caracterização de azeite de amêndoa de castanha-de-caju em função do nível de tosta.

Abstract

This research had been done to study the extraction of the cashew nut almonds oil of {Anacardium occidentale, L.) and obtaining of information concerning alterations of your physico-chemical, rheological and sensorial characteristics in function of the processing conditions of the almond, with views your use as table oil. The oil was extracted through mechanical pressing. They were investigated the revenue of the extraction of the cashew nut almonds oil, the characteristics physical-chemistries (tenor of water, index of acidity, peroxide index, refraction index, soap index, iodine index and density) and microbiological (Coliform to 45°C, mould and yeasts and Salmonella sp), the behavior rheological of the oil for three toasts levels (without toasts, semigold and gold) in the temperatures of 10, 15, 20, 30 and 40 °C, besides the sensorial analysis for the oils obtained with relationship to the attributes aroma, flavor, color, global acceptance and purchase intention. It was ended that the revenue obtained in the extraction of cashew nut almonds oil with the prototype developed in this work, using the pressing method to cold, it was of 27, 33%; there were alterations in most of the chemical and physical-chemical characteristics of the oils with the increase of the time of it toasts of the chestnut, existing decrease in the acidity value and soap index, significant increase of the iodine index, while the density stayed unaffected with value of, 0,91 g.cnf3 to the temperature of 25°C; as the rheological properties, for low rates of applied shear, smaller of than 5 s", the cashew nut almonds oil without toasts, with semigold toasts and gold toasts, they presented rheological behavior of no-Newtonian fluid, being classified as fluid of Bingham, while for values of rate of larger shear than 5 s"1, these fluids present Newtonian behavior and the Ostwald-of-Waele (law of the potency) model represents the data of shear tension well in function of the deformation rate, while the model that better adjust the viscosity data in function of the temperature are the model of Vogel. The sensorial analyses revealed that the cashew nut almonds oil with gold toasts was more accept, with maximum note in all the sensorial attributes and that enters these attributes the largest approval it went to the color of the cashew nut almonds oil, with agreement index larger than 55%.