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Avaliou-se a influencia do tipo de oleo utilizado para fritura na estabilidade de amendoas de castanha de caju processadas. Foram empregados nos testes quatro tipos de oleos (soja, algodao, gordura vegetal hidrogenada e babacu) com temperatura e tempo de fritura fixos. As amendoas processadas foram avaliadas quanto as suas caracteristicas fisico-quimicas, logo apos o processamento e depois de quatro meses de armazenamento (embalagens de polietileno, temperatura ambiente), visando verificar o efeito do tipo de oleo no envelhecimento do produto. Foram realizados ainda testes sensoriais de ordenacao/preferencia, com o objetivo de determinar o tratamento (oleo utilizado) preferido. Os resultados indicaram que a gordura vegetal hidrogenada e mais adequada para a fritura de amendoas de castanha de caju. Abstract The influence of the frying oil type in the stability of processed cashew nut kernels were evaluated. Four types of oils (soybean, cotton seed, babassu and hydrogenated soybean oil) were employed with fixed temperature and frying time. Processed cashew nut kernels were evaluated in relation to its physical chemical characteristics just after processing and at four months of storage (polyethylene packages, room temperature), aiming to verify the oil type effect in the aging of the products. Sensory ranking/preference tests were also used with objective to verify which oil were preferred. Results indicated that hydrogenated soybean oil is more adequate for cashew nut kernels frying.

INFLUÊNCIA DO TIPO DE ÓLEO UTILIZADO PARA FRITURA NA ESTABILIDADE DE AMÊNDOAS DE CASTANHA DE CAJU