The study aimed to evaluate the flour produced from the watermelon rind gluten free (CT), to develop and to study the use flour from the watermelon rind to formulations of the cookies source dietary fiber (F1) and with high content of dietary fiber (F2). The flour was obtained by convective drying (60°C; velocity 3m s-1, 240 min) and grinding in a yield of 1.84%. The formulations of the cookies with different concentrations of the flour from the watermelon rind considered RDC no54/2012. Matter in natura, flour and cookies were analyzed through physicochemical parameters, the latter two also analyzed by their physical attributes. Cookies were characterized by their microbiology and sensorial analysis. The results were evaluated by Tukey test with 5% of significance. The flour obtained significant amounts of dietary fiber (33.3%) and minerals (calcium 465.36mg 100g-1, potassium 3381mg 100g-1). The cookies presented significant amounts of ash into F1 and F2 with respect to CT. The formulations CT and F1 obtained indexes acceptability (>70%) and better responses to the aspects of hardness and brittleness. As it was added flour from the watermelon rind gluten free it was intensified the parameter a* (reddishr) in the cookies. The flour from watermelon rind can be considered alternative as an ingredient in baking goods for supplementation of fibers and mineral.
rice flour; gluten free flour; dietary fiber; cookies; sensorial analysis
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