PRODUCTION OF FLOUR Pilosocereus pachycladus subsp. pernambucoensis (FACHEIRO) AND USE AS ADDITIVE IN CEREAL BARS

Abstract

Summary:. The cacti are an important element of the landscape, presenting succulent stems, covered with spines of various shapes, sizes and dimensions. The facheiro (Pilosocereus pachycladus subsp. pernambucoensis) is a xerophytic cactacea, rugged, sparsely branched, dark green color, armed with sharp thorns, with large flowers isolated and tall. In the present work flour was produced from the stem bark and facheiro, in order to be used as an additive in proportions of 5, 10, 15 and 20% replacing the traditional flour, in the production of cereal bars. Were made microbiological, physico-chemical and particle size of the flour, and the final product (cereal bar). In microbiological terms the flour presented negative results for coliforms, Salmonella and B. cereus, however, showed colonies of yeasts and molds, not compromising the quality of the samples. As to the physical-chemical they are in compliance. Thus, facheiro flour is a food that can be used in the manufacture and consumption of food to be ingested by the public.