Câmara, Ana Paula CostaRibeiro, Luma Emmanuelly Da Silva2024-08-152024-08-152024-07-30RIBEIRO, Luma Emmanuelly Da Silva. Elaboração de biscoito tipo cookie adicionado da farinha de resíduo da polpa de cajá (Spondias mombin L.). 2024. 47f. Trabalho de Conclusão de Curso (Graduação em Engenharia de Alimentos) - Departamento de Engenharia Química. Universidade Federal do Rio Grande do Norte, Natal, 2024.https://repositorio.ufrn.br/handle/123456789/59243Fruits are highly valued by the food industry for enabling the creation of a wide variety of products. Cajá is a fruit predominantly found in tropical climates and can be found in the North and Northeast regions of Brazil. Besides its characteristic flavor and aroma, cajá has a high content of vitamins, minerals, and bioactive compounds. During the processing of cajá, a large amount of agro-industrial waste is generated, which is usually discarded improperly. However, this waste contains a high amount of fiber that can be included in the diet. Thus, the present work aimed to present an alternative use for the waste by developing a type of cookie with dark chocolate chips added with flour from the processing of cajá pulp. The work includes the study of process flowcharts for obtaining cajá pulp waste flour and product development, description of machinery, production layout, packaging design, mass and energy balance, and economic feasibility study. The results from the study showed that in addition to being rich in fiber, the product is affordable and a viable option for commercializationCookieResíduoCajáFibrabachelorThesis