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  The most amount of total oranges production in Brazil is for juice industry, creating subproducts that are rich in bioactive, that generally aren´t used.  In this context , this job had the goal of develop and evaluate formules of cakes fortificated with flours made from subproducts of orange. So two kind of flours were produced.  One of them was  made from orange´s husk and the other one was made from the husk and mark of the oranges. The raw material of both was previously dehydrated in an oven of circulation and then it was crushed until to get both kind of flours. Later there were developed three formules of cakes: F1: traditional orange cake; F2: oat cake fortified with flour made from husk and mark of the orange. The sensory analysis showed that F1 had a higher significant acceptance (p<0,05) for all the parameters evaluated, than F2 and F3 that  didn’t have statistical difference among them.  The oat and the husk of orange have functional features that could enrich nutritional preparations.  Although the palatability of preparations with traditional ingredients is seen in a better acceptation from consumers. Key words:  polyphenols; limonene; bioactives.

FORMULAÇÃO DE BOLOS ENRIQUECIDOS COM FARINHAS PRODUZIDAS COM SUBPRODUTOS DA LARANJA