PHYSICOCHEMICAL CHARACTERIZATION OF ANACARDIUM OCCIDENTALE L. FLOUR FOR BAKERY APPLICATIONS

Abstract

The use of agro-industrial co-products has established itself as a strategic alternative for the development of new ingredients, combining nutritional and sustainable aspects. This study aimed to characterize the flour obtained from Annacardium occidentale L. residues from two different harvests, evaluating its physical-chemical and technological parameters with a view to its application in baking. The samples were donated by an agro-industry in Cariri Cearense, processed at the Food Technology and Biocomposite Characterization Laboratory (LatecBio/CCAB-Campus Crato), and subjected to different conditions of oven drying, grinding, and sieving. Subsequently, analyses of moisture, pH, acidity, ash, protein, vitamin C, and particle size were performed according to the methodologies of the Adolfo Lutz Institute (2008). The results showed low moisture content, consistent with the limits established for vegetable flours, favoring product preservation. The pH values of 3.81 and 3.94 and acidity values of 27.59 and 27.37 mL of normal solution/100 g confirmed the acidic nature of the flour, a condition that helps inhibit the development of spoilage and pathogenic microorganisms. The ash content ranged from 1.06% to 1.44%, within the maximum limit of 6% defined by legislation, while the protein (8.86 g/100 g and 9.35 g/100 g) and vitamin C (79.77 mg/100 g and 73.28 mg/100 g) contents highlighted the product as ingredients of nutritional relevance. The granulometric characterization demonstrated suitability for baking formulations, allowing application in cookies and other derivatives without compromising texture or sensory acceptance. It was concluded that cashew flour has a favorable physicochemical profile, significant nutritional value, and technological potential, making it a promising ingredient for the food sector and contributing to sustainability through the use of agro-industrial waste.