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The aim of this presented study was to develop and cluster cookies made with cocoa shell, a by-product of the chocolate industry, and nutritionally rich raw materials, soy and green banana flours, according to their nutritional characteristics and to evaluate them sensorially, through exploratory methods. The results of proximate composition, phenolic compounds, antioxidant activity, hardness and color were submitted to Kohonen's self-organizing maps (KSOMs) and the samples trend to form three groups. All treatments showed functional properties due to their high protein content, dietary fiber, phenolic compounds, and antioxidants. All formulations had good sensory acceptance (grades between 6.71 and 7.11) and the simplex-centroid design used to optimize the acceptance was effective. The Check-All-That-Apply (CATA) analysis indicated sensory differences between the treatments. It is concluded that the KSOMs is effective to nutritionally describe and classify samples and cocoa shell, soy, and green banana flours provided nutritional and sensory characteristics acceptable to consumers, making them viable for inclusion in human nutrition.

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Arrowroot is a plant abundant in starch content, and because it does not possess gluten proteins in its composition, its utilization is of great interest in the production of food for people who are intolerant to these proteins. The substitution of gluten involves the use of thickening agents, such as pre-gelatinized starches or flours, which can be obtained by physical processes. In this context, the aim of this study was to evaluate the physicochemical and technological characteristics of arrowroot flour (AFU) modified by ultrasound, in the functioning of intensity and time, and modified by low humidity heat treatment (LHHT) as a function of temperature and time. Besides characterizing AFU and AFLHHT, we aimed their future application in products without gluten. All independent variables affected (P<0.05) water absorption index (WAI) and water solubility index (WSI) at 28 °C; WSI was at 80 °C, peak viscosity, final viscosity, setback and enthalpy of gelatinization (ΔH). The selected AFU was processed in 15 min at an ultrasound intensity of 43.5%, while AFLHHT was at 105 °C for 15 min. Neither of them presented significant differences in relation to their proximal composition. It is concluded that the modification of AF by both methods is feasible, and it is possible to predict its use in the formulation of foods without gluten, due to their physicochemical and technological characteristics which are more appropriate than those of AF.