2025-02-272025-02-272023-03-10AIRES, Ivan Mateus Quaresma; PANTOJA, Rose Elany Silva. Elaboração de cookies com amido de mandioca (Manihot esculenta crantz), farinha de casca de abacaxi (Ananas comosus) e castanha de caju (Anacardium occidentale). 2023. Trabalho de Conclusão de Curso (Tecnologia em Alimentos) – Universidade do Estado do Pará, Belém, 2023.https://bibliotecadigitaldetcc.uepa.br/handle/riuepa/526One of the great challenges of the food industry nowadays is the great waste of organic resi dues that can be used for the elaboration of new products. In addition, products aimed at the needs of a specific public are also essential, as people with dietary deficiencies are harmed by not having access to special products that meet their daily health needs. In view of this, the objective of the present work was to prepare cookies replacing wheat flour with cassava starch, taking advantage of the FCA (pineapple peel flour) and pieces of cashew nuts, and together with this, to evaluate their nutritional characteristics and carry out physicochemical analysis. Three formulations were made varying the levels of FCA, CP (Standard Cookie with 0 g of FCA), C20 (Cookie with 20g of FCA) and C25 (Cookie with 25 g of FCA). The bis cuits that were produced in this work obtained good values of fiber, ash, protein and carbohy drates, highlighting the formulation C25 with the highest contents 6.06%, 6.48%, 1.70% and 64.03% respectively. All cookies showed antioxidant activity, with emphasis on C25, which showed 6.44 μM trolox /g. In this way, it becomes feasible to prepare cookies with the use of FCA in different concentrations, enabling a product that is easy to formulate and good for the environment, in addition to meeting the nutritional needs of the celiac public.Língua PortuguesaAbertoPineapple peelCassava starchCashew nutTrabalho de Conclusão de Curso (TCC)