Nutricionista, M. Sc. RESUMOEste estudo avaliou a aceitabilidade do biscoito tipo cookie de castanha de caju sem glúten a base da farinha de amaranto com indivíduos saudáveis. Após análise, foi observado que as notas obtidas para os parâmetros, impressão global (7,86 ± 0,95), textura (7,04 ± 1,65), cor (7,73 ± 1,22), odor (7,68 ± 1,31) e sabor (8,11 ± 0,95), receberam boa aceitação. Em relação à intenção de compra 70% das pessoas mostraram interesse. Portanto, concluiu-se que o cookie de castanha de caju teve boa aceitação, demonstrando que suas características organolépticas são agradáveis, fato que pode conduzir ao consumo e comercialização do produto. Palavras-Chave:Glúten, Amaranto, Cookie, Castanha de Caju. ABSTRACTThe standy evaluated the acceptability of cookie cashew nuts gluten free based amaranth flour with healthy people. After analysis, it was observed that the grades obtained for the parameters, overall (7,86 ± 0,95), texture (7,04 ± 1,65), color (7,73 ± 1,22), smell (7,68 ± 1,31) and taste (8,11 ± 0,95), received good acceptance. Regarding the purchase intention, 70% of the people showed interest. Therefore, it was concluded that the of cookie cashew nuts had been accepted, demonstrating that its organoleptc features are nice, which may lead to the consumption and marketing of the product.
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