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This study aimed to analyze the usage of lemon peel flour for preparing biscuits with antioxidant properties. For the preparation of the biscuits, the wheat flour was replaced by 5% and 10% lemon peel flour. The flour and the cookies were evaluated for their centesimal composition, energy value, total polyphenol and antioxidant activity, technological quality and sensorial analysis. The lemon peel flour showed high levels of fiber, ash, total polyphenol and antioxidant activity. The addition of lemon peel flour to the cookies significantly increased the levels of polyphenol and antioxidant activity. It also significantly decreased the expansion factor and it did not alter the texture. During the sensorial analysis, no significant difference was found between 5% and the 10% sample of lemon peel flour, besides, the cookies showed good acceptability of the product and good buying intention. Therefore, the use of lemon peel flour for the production of cookies is an alternative to avoid the disposal of this waste by the producers of juice, as well as to nutritionally enhance various products.

BISCOITO COM ADIÇÃO DE FARINHA DE CASCA DE LIMÃO 1 BISCUIT MADE WITH ADDITION OF LEMON PEEL FLOUR