Physicochemical, microbiological and sensorial characteristics of flour and prepared cookies from the reject cashew (Anacardium occidentale L.) neglected

Nowadays, one of the main objectives biotechnological development new products is linked to processes and methods improvement. In this sense, aim work promote sustainable residue obtained from cashew´s organic reject material aiming at produce a target flour be applied as functional food. fact, nutritional composition cashew showed an important food profile related fibers carbohydrates. relation prepared simple possibility, cookies were produced, its sensorial characteristics carried out in individual booths, with 100 non trained evaluators. The results that demonstrated satisfactory acceptance several analyzed attributes. Concerning microbiological analysis, nonsignificant presence microorganisms was detected. So, processed nutritionally acceptable together good acceptance, can considered suitable biomass large amount bakery products.