Elaboração de biscoito funcional do tipo cookies adicionado com o resíduo da polpa de caju

Abstract

Brazil is one of the largest cashew producers, and its production is concentrated in the Northeast region. The cashew stalk is a fruit rich in vitamins, fibers and minerals, and its processing generates a large amount of waste that is generally disposed of as industrial waste. This residue can be easily inserted in human food through its use for the elaboration of by-products. Therefore, this work aimed to present an alternative of utilization and added value for the residue of the cashew stalk, with the elaboration of cookies type cookies added from residues obtained from the production of the fruit pulp. In order to obtain a manufacturing project on a factory scale, a study of the production flowchart steps was carried out with necessary equipment, calculations for mass and energy balance, and finally, economic analysis for the calculation of possible costs and price determination. unitary end. The results demonstrate a satisfactory analysis to produce the suggested product, delivering to the market an alternative to a healthy cookie, at a competitive price.