Estudo das potencialidades da farinha de amêndoas de castanhas de caju (Anacardium Occidentale L.) na substituição total de gorduras comerciais em pré-misturas de pães de curta e longa fermentação

Abstract

Cashew nut kernel flour is rich in unsaturated lipids, proteins and fibers, representing an interesting ingredient for premixes – practical and standardized by fine adjustments of oxidants and enzymes as flour. Therefore, the purpose of this research was to develop and evaluate the nutritional and technological potential of premixes (PM) for short and long fermentation bread, with total oil and fat replacement and partial wheat flour (FT) replacement with cashew nut kernel flour (FACC). FACC was made and compared to FT in regards to chemical and physical composition, color, gluten, enzyme activity, alveograph and farinograph parameters, scanning electron microscopy (SEM), and mineral scanning spectroscopy (EDS); and mixes were obtained with 0% and 20% to 70% (in 10% increments) FACC complemented with FT, through a completely randomized design (CRI-I). Loaves of bread containing commercial flour improver (MFC) were made and examined for specific volume (SV), texture, aroma, flavor and appearance. Mixes containing 60% and 70% FACC were excluded; those consisting of 0%, 20%, 30%, 40% and 50% (CRI-II) were analyzed for chemical composition, color, gluten, enzyme activity, alveograph and farinograph parameters, SEM and mineral EDS. From such mixes, PMs were made for short fermentation (SF) bread, added with salt, sugar, ascorbic acid, sodium stearoyl lactyl lactate and the glucose oxidase and xylanase enzymes. Doughs were examined for water absorption and bread for SE. LF loaves were made with 20 PM formulations ranging from 16.59% to 33.41% FACC, GOx and XIL, through central composite design (CCD) and examined in regards to enzyme interaction and action on crumb texture and SV. The best two PMs were assessed for mold and yeast (at 0, 30, 60 and 90 days), as well as for lipid oxidation (at 0 and 30 days), and loaves (at time zero) for chemical composition and fatty acids. Premixes containing FACC showed higher energy, ash, fiber, protein, lipid and mineral values, good microbiological (at 90 days) and oxidative (60 days) stability. Loaves containing PMs with 30% FACC proved more beneficial in terms of nutrition, SF loaves were technologically superior to LF, and these were superior to MFC. It may be concluded that premixes containing cashew nut kernel flour as a partial substitute for wheat flour and as a total oil and fat substitute yield more nutritious, aromatic and technologically viable bread, which may contribute to increase the range of bakery ingredients for medium to large companies.