Damasceno, Karla Suzanne Florentino da Silva ChavesCorrêa, Bianca Batista Motta2019-12-112021-09-292019-12-112019-11-29Corrêa, Bianca Batista Motta. Análise sensorial de bolo elaborado a partir da farinha do resíduo obtido por prensagem da semente de faveleira (cnidoscolus quercifolius). 2019. 57 f. Trabalho de Conclusão de Curso (Graduação em Nutrição) – Curso de Nutrição, Universidade Federal do Rio Grande do Norte, Natal, 2019.https://repositorio.ufrn.br/handle/123456789/40141Food processing generates large amounts of waste that is routinely discarded worldwide. These residues can be used as raw material for nutritional enrichment of new foods, such as bakery products, adding fiber, vitamins and minerals. A poorly applied residue that holds great potential for introduction into bakery products is proven by slum seed (Cnidoscolus quercifolius). This seed is endowed with potent antioxidant activities, significant amounts of lipids and proteins and predominance of unsaturated fatty acids. The objective of this work was to elaborate cakes from the residue flour proven by the faveleira seed pressing (FRPSF) and evaluate their sensory characteristics. slum seed (Cnidoscolus quercifolius or Cnidoscolus phyllacanthus) has an album in edible oil, which can go through the oil extraction process, generating a residue. This residue, in turn, is little applied and has great potential for introduction in bakery products, presenting a good source of phenolics, especially flavonoids. Thus, this work aimed at preparing cakes from the residue flour coming from the slum seed pressing (FRPSF) and to evaluate its sensory characteristics. Three formulations were used in the development of the cakes: A (control - 0% FRPSF addition and 100% wheat flour), B (25% FRPSF and 75% wheat flour) and C (50% FRPSF and 50% wheat flour). Then, the formulations were sensorially evaluated using affective tests of global acceptance, purchase intention and Just About Right (JAR). The formulations tested showed no significant difference (p> 0.05), showing positive scores for all affective tests performed. Thus, the use of FRPSF in bakery products allowed the use of a food residue, allowed the elaboration of a new product and allowed a possible nutritional increase, with market potential for commercialization.Attribution-NonCommercial-NoDerivs 3.0 Brazilhttp://creativecommons.org/licenses/by-nc-nd/3.0/br/Subprodutos; Oleaginosas; Produtos de panificação; Teste afetivo.By-products; Oilseeds; Bakery products; Affective tests.bachelorThesis