DEODATO, J. N. V.; http://lattes.cnpq.br/3798055040313060; DEODATO, José Nildo Vieira.
Resumen:
The cacti are an important element of the landscape, with succulent stems,
covered with spines of many shapes, sizes and dimensions, where it grows in
rocky soils and, along with other cactus species, form the typical landscape of
the semi-arid region of Brazil. The facheiro (Pilosocereus chrysostele) is a
xerophytic cactus, rugged, sparsely branched, dark green color, armed with
sharp thorns; with large isolated and tall flowers. he purpose of this study was to
develop a study to obtain flour from the stems and bark facheiro in four different
temperatures and determine the microbiological characteristics, physicochemical
and toxicological in order to investigate the potential use in the food
industry and check for the possibility of developing new products of baking,
acceptable by consumers. Four formulations (5, 10, 15 and 20%), by varying
the amount added to the basic formulation of the cookie, in order to support
product development in the field of baking, the bread black production process.
We used the acceptance test with hedonic scale of nine points, including
questions about consumption and purchase. The results of the microbiological
analyzes in the four flours met the standards required by law, with negative
results for coliform 45 ° C, Staphylococcus aureus, Bacillus cereus, aerobic
mesophilic bacteria, molds, yeasts and Salmonella sp. In physical-chemical
results obtained from the pulp and peel facheiro showed lower values of
moisture and high ash content, fiber and lipids and reasonable amounts of
protein. No toxic effects were observed, indicating the safety of this product for
supplementation in food. Facheiro flour as a replacement to traditional flour
produced black bagel sensorial quality in the overall acceptability and purchase
intent of tasters. Proving the efficiency in the production of flour, and sanitary
hygienic quality of the same and can be used in many food formulations without
compromising the quality of their products to consumers' health.
Keywords: Facheiro wheat product development.