Biscoito adicionado de farinha de casca de café.

Currently, ready foods consumption has increased significantly. However, consumers have observed that most of the market's food products do not contain fibers. Coffee is a fruit whose husk is a by-product of its processing, and the coffee husk is high on fiber. This research aimed to produce and verify the acceptability of the biscuit made with different percentages of the dried husk of Coffeea Arabica L. cv. Rubi, according to the following formulations of coffee husk flour: 0%; 11,44%; 20,53% and 27,93%. The biscuits might be a simple alternative for coffee fruit residue since its homemade production is low cost and sustainable, and with nutritional enrichment, mainly of fibers. The sensory analysis evaluated the parameters of appearance, aroma, color, global impression, flavor, and texture, using the Hedonic Scale. The biscuits manufactured with different percentages of coffee husk flour registered the following results in the acceptance test: regarding appearance, there was no significant variation of score between the coffee husk's different formulations. As to aroma, the formulations 0% and 11,44% registered higher scores. The parameter of color registered higher scores for formulations 0%, 11,44%, and 27,93%. For the global impression parameter, the biscuits with formulations 0% and 11,44% registered higher scores. The biscuits made with formulations 0%, 11,44%, and 27,93% registered higher scores about the parameter of texture. The conclusion is that it is possible to use up to 11,44% of coffee husk in butter biscuit formulations, meeting consumers' sensory requirements.