Avaliação sensorial de biscoitos elaborados com resíduos do fruto da castanhola pós-extração mecânica de óleos.

Abstract

Most of the fruits of the Chestnut (Terminalia catappa L.) are directed to extraction of oils and the residues of this activity are wasted, even presenting potential for reuse in the food. Their almonds are important food sources in some regions like Asia, but in others, they are not consumed. The objective of this study was to elaborate the flour from the Castanhola kernel residues obtained after mechanical extraction of oils and apply them to the production of buttery biscuits in different concentrations, replacing wheat flour. The biscuits were prepared in the proportion of 0, 5 and 10% (F1, F2 and F3) of Castanhola flour respectively, and were then evaluated for microbiological conditions and also for sensorial aspects, being tested by 75 untrained tasters, Evaluating the purchase intention and the sensory acceptance of parameters appearance, color, aroma, texture, taste and overall acceptance. The results showed an adequate microbiological condition, sensory acceptance and favorable purchase intention for all formulations, especially the sample with the highest content of castanella, which presented 87% of global acceptance. It is concluded that the preparation of the flour from the residue of the Castanhola fruits presents itself as an alternative for the reutilization and insertion in the production of food.