PHYSICO-CHEMICAL CHARACTERIZATION OF BREAD ENRICHED WITH CASHEW NUT (Anacardium occidentale L.) FLOUR

In Brazil bread is inserted in various menus, which can be enriched with other products to provide nutrients and special compounds. This work had as goal check changes caused on bread from the introduction of Flour of cashew nuts (FCC), and characterize the physicochemical properties. Breads were prepared with and without introduction of FCC and held if physical-chemical analysis for determination of pH, moisture content, fixed mineral residue (gray), lipids and proteins. The results without and with introduction of the FCC were: pH, 5.14 and 5.04%; moisture, 28.05 and 26.65%; ash, 0.96 and 1.34%; lipids, 2.51 and 9.73%; protein, 5.32 and 9.96%; carbohydrates, 63.16 and 52.32%. The high content of proteins and the significant amount of carbohydrates indicate that the bread of FCC should be consumed in moderation by those who want to lose body weight. However, the consumption of bread of FCC can be of great value if it is coupled with a balanced diet and the practice of physical exercises.