Development of functional cookies with Cerrado fruits and residues: sensory analysis, nutrients, and bioactive compounds

In this study, we determined the nutritional and functional characteristics of cookies supplemented with chichá almond, gurguéia nut, soursop residue using two developed cookie formulations one standard formulation. Acceptance purchase intention were evaluated. As almond 6 nut 2 sensorially viable, descriptive quantitative analysis, centesimal composition caloric value, mineral levels, microbiological quality, bioactive compound antioxidant capacity hedonic scale test cookie, almond-6 nut-2 obtained scores above 7 (“I liked it”) from 86.18%, 96.35%, 93% evaluators, 70.79%, 94.36%, 83.2% them said they would product, showing a statistically significant difference between formulations. The presented higher ash, protein, lipid, copper, phosphorus, magnesium, potassium, selenium, zinc lower carbohydrate levels total energy values, as well phenolic compound, flavonoid, condensed tannin levels. showed vitamin C activity. use Cerrado fruit flour proved to be viable in production, conveying desirable, nutritional, characteristics.