Elaboração de diferentes tipos cookies utilizando o reaproveitamento integral dos alimentos

The aim of the study was to develop cookies and test acceptability in an academic community. This is a quantitative, cross-sectional and descriptive study, conducted in March 2018, at a private college in Montes Claros, Minas Gerais, with 200 untrained academics. Cookies were developed using orange peel, cabbage stalks, pumpkin peel and seed and banana peel. Acceptability and purchase intention tests were performed. It turns out that the acceptability of cookie 2 - cabbage stalks with 42% (n=84) with I liked it extremely, cookie 1 – orange peel with 35% (n=70), while cookie 3 – pumpkin peel and seed presented 25% (n=50) and cookie 4 - banana peel with 15.5% (n=31). It is observed that the cookies developed comply with the current legislation regarding fiber content, ranging from 0.7 to 1.91g/20g. The intention to purchase cookies showed satisfactory results, and cookie 2 – cabbage stalks showed 47.5% (n=95) of tasters who would always buy being the most accepted by the participants. The cookies elaborated proved to be a satisfactory product for consumption, besides presenting high fiber content.