Composição centesimal e segurança microbiológica de bolo produzido com a farinha do resíduo de prensagem da semente de faveleira (Cnidoscolus Quercifolius)

Abstract

The “faveleira” plant (Cnidoscolus quercifolius) is classed as oilseed by seeds rich in edible oil, in addition to containing bioactive compounds and proteins. After the process of extraction of edible oil present in oilseeds, a partially defatted residue is generated, which has potential for use in food products. Oilseed meal are used in bakery products, increasing your nutritional content, but still are not found studies that explore the use of pie flour faveleira seed for this purpose. Therefore the objective of the study was to prepare cakes with flour from the faveleira seed residue and to evaluate the nutritional and microbiological characteristics of these products. Three cake formulations containing 0, 25, and 50% replacement of wheat flour by flour residue from seed to faveleira were produced. The centesimal composition of the cakes and the microbiological analysis of coliforms to 45° C, coagulase positive staphylococci, Bacillus cereus, yeasts and molds and Salmonella sp were performed. Cakes containing increased amounts of faveleira flour showed levels of proteins, lipids, moisture and ash higher and lower carbohydrate compared to the standard formulation. None of the samples presented microbiological results above the values established by current legislation. It was concluded that the application of faveleira flour in cakes is microbiologically safe and adds nutritional value to the product, being a good alternative to use of the residue from the pressing of the seed.