Processamento industrial de kombucha com resíduo do pseudofruto do cajueiro (Anacardium occidentale)

Abstract

The present work discusses of succes of the development of a kombucha drink flavored with cashew pseudofruit residue (Anacardium occidentale). At first, the study discusses the theoretical framework, presenting the flowchart of the production process, as well as the details of each step necessary for the elaboration of the product. Then the mass and energy balances are demonstrated, as well as the development of an economic feasibility study of the food with emphasis on the unit cost. Subsequently, the nutritional table is presented in accordance with current legislation. This work presents a healthy appeal in view of the numerous benefits in the consumption of the kombucha drink as well as environmental benefits due to the use of the residues of the cashew pseudofruit that are treated as industrial waste. The mentioned facts indicate that the production of this food is viable, presenting profit potential and competitive price, in view of similar products commercialized in the market.