The aim of this work was to evaluate the feasibility of use of flavored pineapple waste flour in cookies. Flours were produced at different temperatures and a sensory test was performed to choose which of them most retained the natural flavor. After choosing the ideal drying temperature, a physicochemical characterization was done with analysis of moisture, ash, soluble solids, pH, water activity and color, all in triplicate. Pineapple flavor was then added at concentrations of 0.5% and 1% and one remained as a control (no added flavor). Three cookie biscuit formulations were made, one with each batch of flour. Sensory analysis was performed by preference ordering and ideal scale tests. There was no statistically significant difference regarding natural flavor intensity of dried flours at 60°C, 70°C and 80°C, with the choice of 70°C. Results of flours physicochemical analysis presented following values: for soluble solids 56 ° Brix; pH 4.73; water activity 0.24; moisture 17.52%; ashes 2.10%. Color analysis showed positive values for b * coordinate (yellow). Results of sensorial tests show that there was a significant difference regarding the intensity of the pineapple aroma and flavor between samples with incorporation of 0.5% and 1% of flavor, differing from the control sample. Flavored samples were the most preferred ones and the one with 0.5% of addition was found to be ideal. Results show that the use of pineapple residue flour has good acceptance and great technological potential in the development of new functional food products, adding nutritional value to the preparation.

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Neste trabalho estudou-se a extração sólido-liquido do flavonoide quercetina a partir da cebola roxa. Estudos experimentais de solvente, temperatura, massa de matéria-prima por volume de solvente e tempo de extração mostraram a melhor condição para a lixiviação: etanol 60% (v/v); 40°C; massa de matéria prima (g)/volume de solvente (mL) 1:10; 2 horas e rotação de 200 rpm; obtendo-se uma recuperação de quercetina de 209,83 mgquercetina/gmatéria-prima e 335,19 mgquercetina/gSST (Sólido Solúvel Total). Com esses valores simulou-se o processo completo de extração com auxílio do software Aspen Plus®. Partindo-se de uma base de cálculo de 1000 kg/dia de matéria-prima obteve-se uma produção de 21,7 kg/dia de quercetina, na forma de extrato alcoólico 40°BRIX. Estimou-se um reciclo do etanol de 788,2 kg/dia, sendo necessário repor 17,8 kg/dia de etanol anidro e 94,3 kg/dia de água no processo.The present work studied the solid-liquid extraction of the flavonoid quercetin from purple onion. Experimental studies of solvent, temperature, raw material mass per solvent volume and extraction time showed the best condition for leaching: ethanol 60% (v/v); 40°C; raw material mass (g)/solvent volume (ml) 1:10; 2 hours and 200 rpm shaking; with a quercetin recovery of 209.83 mgquercetin/graw material and 335.19 mgquercetin/gSST (Total Solid Soluble). With these values the complete extraction process was simulated with the aid of Aspen Plus® software. Starting from a base of calculation of 1000 kg/day of raw material it was obtained a production of 21.7 kg/day of quercetin, in the form of alcoholic extract 40 °BRIX. An ethanol recycle of 788.2 kg/day was estimated, requiring 17.8 kg/day of anhydrous ethanol and 94.3 kg/day of water in the process.