Forest conservation and food production: cookies based on jatoba flour

The tropical forests in Brazil are going through a deforestation cut every year due to its replacement for activities mainly linked livestock and modern agriculture, so forest conservation it is necessary the valorization valuation of products. In this way, research was based on utilization jatoba (Hymenaea courbaril L.) flour produce "cookie-like" cookies. After chemical characterization flour, cookies were elaborated with fortified wheat flours. evaluated their physical, chemical, sensorial characteristics. moisture content all (traditional, chocolate, coconut, coffee) not below 5%. protein values coconut chocolate obtained highest contents (5.9%), followed by coffee (5.8%) (5.5%) thetraditional flour. pH flours ranged from 6.48% coconutflour, 7.23% traditional presented differences among themselves, lowest value. Concluding that elaboration products allowed prove level addition up 5% which well accepted evaluators, obtaining acceptance. Thus, results show an innovative product using foods rich fiber protein, species natural environments.