Kricelle Mosquera Deamici

Development of cookies from agroindustrial by-products

1PhD student Food Science and Engineering,Universidade Federal do Rio Grande do Sul-Porto Alegre-RS. E-mail: kricelledeamici@gmail.com 2PhD student Food Engineering, Universidade Federal do ParanáCuritiba-PR. E-mail: lucas_carvalho33@yahoo.com.br 3PhD in Chemical Engineering, Adjunct Professor,Universidade Federal do Pampa, Bagé-RS . E-mail: gabrielarosa@unipampa.edu.br 4PhD in Food Science and Engineering, Adjunct Professor,Universidade Federal de Pelotas,Pelotas-RS. E-mail: elessandrad@yahoo.com.br 5PhD in in Food Science and Engineering, Adjunct Professor, Universidade Federal do Pampa, Bagé-RS. E-mail: elizangelagoliveira1@gmail.com Abstract – The aim of this study was to evaluate the potential use of dry grape marc obtained of drying and milling operations with parboiled rice bran for cookies production. By-products were characterized with respect to moisture content, proteins, lipids, carbohydrates, fiber, and ashes, besides the analysis of absorption index, solubility in water and acidity. The proposed formulations were prepared by varying the amount of by-products to replace wheat flour. Elaborate cookies were subjected to microbiological and sensory analysis. The formulation with greater acceptance contained 5% of flour grape marc and 10% of parboiled rice bran. The physicochemical characterization of the cookies with greater acceptance was highlighted by the protein and fiber that presented 5.15% and 28.42%, respectively. The result obtained from this study shows a suitable product for consumption for microbiological as well as nutritional point of view.