Technological use of kiwi (cv. hayward) shell for elaboration of cookie-type biscuits

The objective of this work was to elaborate cookie-type biscuits with the addition of kiwi shell flour (KPF), to characterize and evaluate the effect of the addition of kiwi bark flour on the physical-chemical characteristics, texture profile, physical properties and microbiological quality. Fresh and dehydrated kiwi shells (35 °C/72h) were physicochemically characterized. The biscuits were prepared in 5 formulations (0, 5, 10, 15 and 20%), using the kiwi shell meal (KPM), being determined their composition centesimal, water activity and energy value, as well as their profile texture, physical properties and microbiological quality. The drying process allowed the kiwi bark flour to be stored and used for a longer period of time; in addition, its use in the preparation of biscuits reduced the lipid content and its energetic value, and increased the protein content of the same. The formulation with 20% FCK presented greater firmness and greater fracturability. The physical parameters presented statistical differences before and after the cookie delivery. Microbiological analyzes showed that the biscuits were suitable for consumption and presented no health risks to the consumer. Therefore, the preparation of the biscuit becomes feasible to reduce expenses with food and minimize the country's environmental impacts, caused by the disposal of unconventional parts of food.