Resumo

SINDONI, María; MARCANO, Luzmeri  e  PARRA, Reinaldo. Studies of acceptance of harinas from merey for  the preparation of rolls. Agronomía Trop. [online]. 2008, vol.58, n.1, pp.11-16. ISSN 0002-192X.

With the purpose to look for alternatives of use for cashew apples, a study was carried out in the INIA-Anzoátegui for the flour obtaining to bread preparation. The cashew apple is cut longitudinally in placed laminate of 3 mm of thickness and in trays of stainless and taken steel to 60 stove to °C by 48 hours. Once dehydrated, it was divided in two parts, first was ground until reducing the size of particle so that mesh happened through sieve of 40 mm, the other half was passed through a mill having left the size of the greatest particles to obtain a flour integral type. Previous to its use determinations of protein, crude fat, crude fiber, content of Fe, Ca, Mg and K, besides vitamin C and % tannins were made. This flour was used as ingredient in the elaboration of two types of breads (basic and integral bread) that traditionally are prepared with 100% flour of wheat, to the aims to replace it partially (10% flour of merey, 90% wheat flour). A third type of bread was elaborated as reference using t100% of wheat flour. To determine the acceptance sensorial evaluations were carried out to level in two educative units: Kalil Gibran y José Gil Fortuol in El Tigre involving basic, secondary and diversified cycle students, and professors. A hedonic scale of six points was used. The data obtained variance analysis of and test of comparison of average were analyzed by Tukey. The cashew apple flour was superior in protein (15%), fat (3,7), fiber (8 g), Fe content (9,2 mg 100 g) and vitamin C (189 mg 100 g), to exception of Ca, Mg y K content that that flour wheat. The high acceptation of bread products was demonstrated replacing  the flour of wheat by flour derived from cashew apple.

Palavras-chave : Anacardium occidentale; flour; bread; sensory test; acceptation.