Produção de farinha Cereus squamosus (facheiro) e utilização como aditivo em biscoitos tipos cookies e barras de cereais.

Abstract

The cactáceas are an important element of the landscape, with succulent stems, covered with spines of various shapes, sizes and dimensions. The facheiro (Cereus squamosus) is a xerophytic cactus, rugged, sparsely branched, dark green color, armed with sharp thorns, isolated with large flowers and tall. In the present work was produced flour from the stem bark and facheiro, in order to be used as an additive in proportions of 5%, 10%, 15% and 20% replacing the traditional flour in the production process cookies and cereal bar.Were asked microbiological, physical and chemical particle size of the flour as well as final products (cereal bars and cookies). In microbiological terms flour tested negative for coliform, Salmonella and B. cereus, however, showed slightly elevated number of colonies of molds and yeasts, while not compromising the quality of the samples. As for the physical and chemical aspects of these are in accordance with other studies on the subject as well as the methodology proposed by Instituto Adolfo Lutz (2008). Thus, the flour facheiro is a food that can be used in the manufacture and consumption of food to be ingested by the public.