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The aim of this work was to evaluate the feasibility of use of flavored pineapple waste flour in cookies. Flours were produced at different temperatures and a sensory test was performed to choose which of them most retained the natural flavor. After choosing the ideal drying temperature, a physicochemical characterization was done with analysis of moisture, ash, soluble solids, pH, water activity and color, all in triplicate. Pineapple flavor was then added at concentrations of 0.5% and 1% and one remained as a control (no added flavor). Three cookie biscuit formulations were made, one with each batch of flour. Sensory analysis was performed by preference ordering and ideal scale tests. There was no statistically significant difference regarding natural flavor intensity of dried flours at 60°C, 70°C and 80°C, with the choice of 70°C. Results of flours physicochemical analysis presented following values: for soluble solids 56 ° Brix; pH 4.73; water activity 0.24; moisture 17.52%; ashes 2.10%. Color analysis showed positive values for b * coordinate (yellow). Results of sensorial tests show that there was a significant difference regarding the intensity of the pineapple aroma and flavor between samples with incorporation of 0.5% and 1% of flavor, differing from the control sample. Flavored samples were the most preferred ones and the one with 0.5% of addition was found to be ideal. Results show that the use of pineapple residue flour has good acceptance and great technological potential in the development of new functional food products, adding nutritional value to the preparation.

Utilização de farinha de resíduo de abacaxi aromatizada na produção de cookies