CONTRIBUTION TO BROMATOLOGICAL AND TECHNOLOGICAL CHARACTERISTICS STUDY OF HANDMADE “CAJUINA” (Anacardiurn occidentale,L) FROM THE STATE OF PIAUI (BRAZIL)

Authors

  • ZEOMAR NITÃO DINIZ Universidade Federal do Piauí
  • RAIMUNDO ALVARES ROCHA Universidade Federal do Piauí

DOI:

https://doi.org/10.5380/cep.v6i1.15110

Keywords:

CAJUÍNA - CARACTERISTÍCAS BROMATOLÓGICAS, CAJUÍNA - CARACTERÍSTICAS TECNOLÓGICAS. CASHEW JUICE - BROMATOLOGICAL CHARACTERISTICS, CASHEW JUICE - TECHNOLOGICAL CHARACTERISTICS.

Abstract

Determination of bromatological and technological characteristics of handrrade "cajuina" produce in the State of Piaui, for domestic and ccmnercial use. Physico-chemical analysis were realized such as pH, total solids, sugar, acidity, "C" Vitamin and density. Sensory evaluation presented strong of odor.

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How to Cite

DINIZ, Z. N., & ROCHA, R. A. (1988). CONTRIBUTION TO BROMATOLOGICAL AND TECHNOLOGICAL CHARACTERISTICS STUDY OF HANDMADE “CAJUINA” (Anacardiurn occidentale,L) FROM THE STATE OF PIAUI (BRAZIL). Boletim Do Centro De Pesquisa De Processamento De Alimentos, 6(1). https://doi.org/10.5380/cep.v6i1.15110

Issue

Vol. 6 No. 1 (1988)

Section

Artigos

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