Valorização do caju na alta confeitaria francesa: o macaron

Abstract

Cashew (Anacardium occidentale) is a fruit of tropical climate with high productivity on the coast of the Northeast, which is considered one of the largest producers of cashew, with the largest hectares planted and harvested. Cashew is divided into two main products, the chestnut (true fruit) and its swollen peduncle, the edible pulp (pseudofruit). The production of sweets is an alternative to the use of cashew, being associated with the production of cookies. The present study aims to develop a macaron using chestnut flour and the filling enriched with cashew apple juice, as substitutes for the traditional almond flour and the traditional ganache filling, in addition to seeking to standardize a technical sheet, evaluating the final product. sensorially. The research has a qualitative, descriptive and experimental nature. The evaluation of the final product was carried out through sensory analysis of a focus group, through a questionnaire with unstructured questions, such as: “How many people know the traditional macaron?”, “How many people have already eaten macaron made with cashew nut flour? ”, “General aspects of the product” and its “Sensory characteristics”, “Importance of the product's regionalism”, “Importance of the product for the regional and local market”, “What attracts the most attention in the product” and “If the participant would consume/buy the product.” The macaron made from cashew nut flour and six volunteer participants evaluated cashew ganache. In general, the cashew nut macaron was well evaluated sensorially, with the approval of all participants. elaboration of the standard technical sheet of the macaron developed contains the necessary information for a good reproduction and its nutritional values The macaron based on cashew nut flour with filling of cashew ganache, proved to be consistent from the dough to the filling, with harmony in its sensory characteristics, low cost and high nutritional value, it is an excellent option for the local gastronomy market.