Salomão, BeatrizFreitas, Dayvison Luan Ribeiro de2025-01-212025-01-212024-12-06FREITAS, Dayvison Luan Ribeiro de. POTENCIAL DE VALORIZAÇÃO NA INDÚSTRIA ALIMENTÍCIA: O APROVEITAMENTO DA CASTANHA DE CAJU CAJUÍ (Anacardium occidentale) E A CRIAÇÃO DE AMÊNDOAS CROCANTES. 2024. Orientadora: Beatriz Salomão. 2024. 60 f. Trabalho de Conclusão de Curso (Graduação em Engenharia de Alimentos)- Departamento de Engenharia química, Universidade Federal do Rio Grande do Norte, Natal, 2024.https://repositorio.ufrn.br/handle/123456789/61459Given the high production of cashew nuts, there was a need to find ways to process and reuse cashew nuts, a type of cashew generally discarded. It has been proposed to use cashew to create a crunchy almond coated with wheat flour, salt, sugar and saffron (or other seasoning). Production has low costs due to the use of waste and solar energy. The final product maintains its organoleptic properties, with an additional crunch from sodium bicarbonate and a light saffron flavor, offering an affordable price compared to traditional almonds. Processing waste, such as cashew nut liquid, shell and skin, has market value and can be used as animal feed, fuel or in boilers, depending on viscosity.Attribution 3.0 Brazilhttp://creativecommons.org/licenses/by/3.0/br/amêndoas de cajucastanha de caju cajuíbachelorThesisCNPQ::ENGENHARIASCNPQ::CIENCIAS AGRARIAS