Submitted by Gabriela Lopes (gmachadolopesufpel@gmail.com) on 2018-07-27T18:52:58Z No. of bitstreams: 1 DISSERTAÇÃO ESTEFANIA_JULIA_DIERINGS_SOUZA_FINAL.pdf: 1787909 bytes, checksum: 80c02458a0ad77d346a0b43ad9d441e1 (MD5) / Approved for entry into archive by Aline Batista (alinehb.ufpel@gmail.com) on 2018-07-31T18:55:04Z (GMT) No. of bitstreams: 1 DISSERTAÇÃO ESTEFANIA_JULIA_DIERINGS_SOUZA_FINAL.pdf: 1787909 bytes, checksum: 80c02458a0ad77d346a0b43ad9d441e1 (MD5) / Made available in DSpace on 2018-07-31T18:55:04Z (GMT). No. of bitstreams: 1 DISSERTAÇÃO ESTEFANIA_JULIA_DIERINGS_SOUZA_FINAL.pdf: 1787909 bytes, checksum: 80c02458a0ad77d346a0b43ad9d441e1 (MD5) Previous issue date: 2018-06-14 / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES / O uso de farinha de arroz é uma alternativa muito utilizada em produtos de panificação sem glúten, contudo a composição e características dos produtos depende das particularidades das farinhas utilizadas em sua elaboração. Objetivou-se com o estudo avaliar os efeitos de farinhas mistas de arroz, com diferentes teores de amilose, e feijão-caupi sobre propriedades tecnológicas, nutricionais e sensoriais de biscoitos tipo cookie. Para tanto, foram analisadas as propriedades das farinhas, como composição proximal, solubilidade e absorção de água, atividade de água, proteína solúvel e digestibilidade proteica. Os parâmetros de qualidade de biscoito tipo cookie como composição proximal, atividade de água, proteína solúvel, digestibilidade proteica, espessura, diâmetro, fator de dispersão, textura, cor, perfil de aminoácidos e análise sensorial com os testes de preferência, aceitação e intenção de compra foram avaliados. Os biscoitos tipo cookies preparados com a formulação contendo farinha de arroz de alto (BRS Catiana) e médio teor de amilose (EEA 406) apresentaram, respectivamente os menores valores de dureza enquanto que os elaborados com farinhas de arroz baixo teor de amilose (Cateto) apresentaram maior fraturabilidade. Os biscoitos tipo cookies elaborados com farinha de arroz de baixo teor de amilose (cateto) apresentaram sensorialmente maior dureza e mais escuros. Os biscoitos tipo cookies elaborados com farinha de arroz de alto teor de amilose (BRS Catiana) apresentaram coloração mais clara, menor dureza e maior preferência. Os atributos odor e sabor não apresentam diferença entre as formulações. / The use of rice flour is a widely used alternative in gluten-free baking products, however the composition and characteristics of the products depends on the particularities of the flour used in its preparation. The objective of this study was to evaluate the effects of mixed rice flour with different levels of amylose and cowpea on technological, nutritional and sensory properties of cookie. The properties of flours, such as proximal composition, solubility and water absorption, water activity, soluble protein and protein digestibility were analyzed. Cookie quality parameters such as proximal composition, water activity, soluble protein, protein digestibility, thickness, diameter, dispersion factor, texture, color, amino acid profile and sensory analysis with the tests of preference, acceptance and intention of were evaluated. Cookies prepared with the formulation containing high (BRS Catiana) and medium amylose (EEA 406) rice flour had the lowest values of hardness, respectively, while those made with low amylose (Cateto) rice flour, presented greater fracture. Cookies made with rice flour with low amylose content (Cateto) were sensorially harder and darker. Cookies made with high amylose (BRS Catiana) rice flour showed lighter color, less hardness and higher preference. The odor and taste attributes do not present differences between the formulations.

Problem: Vid accepterandet av användarvillkor och cookies på Facebook får företag information om respektive användare och kan därmed skapa individanpassad reklam, något som kan uppfattas som integritetskränkande. Syfte: Analysera och beskriva användarens beteende och vidare kunskap om individanpassad reklam, via cookies, på Facebook. Teori: Den teoretiska referensramen omfattar bakgrundsinformation om Facebook, cookies och individanpassad reklam. Grundläggande teori baseras på hur företag använder sig av Facebook, cookies och individanpassad reklam för att marknadsföra sina produkter och tjänster. Metod: Studien har tillämpat en deduktiv ansats med en webbenkät som datainsamlingsverktyg. Enkäten sändes ut till 3318 programstudenter på Högskolan Dalarna, med svenska som undervisningsspråk. Resultat: Studiens resultat redovisas utifrån insamlad data från enkätundersökningen. Data sammanställdes i stapeldiagram, histogram och i tabeller med beskrivande statistik och medelvärde. Slutsats: Användaren besitter inte kunskap om vad de accepterar när de godkänner Facebooks användarvillkor och anser sig inte vara orolig över den personliga information Facebook tar del av i kommersiellt syfte. / Problem: Accepting the term of use for cookies and Facebook, gives companies information about each user of Facebook so they can create personalized advertising. Purpose: The purpose of the paper is to analyze and describe the user´s behavior and further knowledge of personalized advertising, through cookies, on Facebook. Theory: The theoretical frame includes information about Facebook, cookies and personalized advertisements. The theory is based on how companies use Facebook, cookies and personalized advertisements to promote their products and services. Method: The study has used a deductive approach with a web questionnaire as a data collection tool. The questionnaire was sent to 3318 students at Högskolan Dalarna, with Swedish as the language of instruction. Results: The results of the study is based on collected data from the survey. The data was compiled in bar charts, histograms and a table with descriptive statistics and mean. Conclusion: The user does not have knowledge of what they accept when they approve Facebook's Terms of Service and do not feel worried about the personal information Facebook delivers for commercial purposes.

This Master’s thesis focuses on selection and implementation of information system for company Jungla, s.r.o. The company builds and sells real estate built with wood. The first part of the thesis explores theoretical fundaments, needed to understand the topic. The second part contains previous analyses of the company, results of these analyses lead to decision to implement commission information system. The last part summarizes the requirements, selection, implementation of commission information system, and financial burden and benefits of the project.

<div>In this thesis we study two different types of self-interacting random walks. First, we study excited random walk in a deterministic, identically-piled cookie environment under the constraint that the total drift contained in the cookies at each site is finite. We show that the walk is recurrent when this parameter is between -1 and 1 and transient when it is less than -1 or greater than 1. In the critical case, we show that the walk is recurrent under a mild assumption on the environment. We also construct an environment where the total drift per site is 1 but in which the walk is transient. This behavior was not present in previously-studied excited random walk models.</div><div><br></div><div>Second, we study the "have your cookie and eat it'' random walk proposed by Pinsky, who already proved criteria for determining when the walk is recurrent or transient and when it is ballistic. We establish limiting distributions for both the hitting times and position of the walk in the transient regime which, depending on the environment, can be either stable or Gaussian.</div>

<p>Sporedni proizvodi industrijske prerade voća, trop borovnice i maline, postupcima su&scaron;enja i mlevenja prevedeni su u oblik pogodan za aplikaciju u prehrambene proizvode. Ovako dobijeni sastojci imaju visok sadržaj prehrambenih vlakana, esencijalnih masnih kiselina poput linolne i &alpha;-linolenske, a karakteri&scaron;e ih i izbalansiran odnos PUFA/SFA. Od makronutrijenata, u najvećoj koncentraciji prisutni su K, Mg i Ca. Imajući u vidu da su glavne fitohemikalije bobičastog voća polifenolna jediinjenja, u proizvedenim funkcionalnim sastojcima određen je sadržaj ukupnih rastvorljivih polifenola, antocijana i flavonoida, kao i sastav i sadržaj odabranih polifenolnih jedinjenja primenom LC/MS-MS tehnike.<br />Primena osu&scaron;enih i samlevenih tropova kao sastojaka prehrambenih proizvoda ispitana je u formulaciji bezglutenskog keksa, sa ciljem njegovog funkcionalnog obogaćivanja. Za optimizaciju formulacije keksa kori&scaron;ćen je postupak odzivne povr&scaron;ine (RSM), a formulacija u kojoj je bezglutenska sme&scaron;a zamenjena sa 28,2% tropa borovnice i 1,8% tropa maline dobijena je kao optimalna, uzimajući u obzir sve zadate kriterijume. Dodatkom ova dva funkcionalana sastojka u gorenavedenom odnosu, postignuto je značajno pobolj&scaron;anje nutritivnih svojstava bezglutenskog keksa, a dobijeni proizvod po kvalitetu može da parira komercijalno dostupnim funkcionalno obogaćenim keksovima, namenjenim zdravoj populaciji.<br />Rezultati dijetetske interventne studije sprovedene na 20 zdravih, normalno uhranjenih ispitanika ženskog pola, ukazuju da se konzumiranjem kreiranog bezglutenskog keksa u količini od 32 g dnevno, postiže značajna redukcije LDL holesterola, i povećanje nivoa adiponektina u krvi, a budući da se ovaj adipocitni-sekretorni protein dovodi u vezu sa antiinflamatornim i antiaterogenim potencijalom u tretmanu metaboličkog sindroma i dijabetesa tipa 2, može se očekivati protektivno dejstvo kreiranog bezgutenskog keksa.</p> / <p>Blueberry and raspberry pomace, by-products from fruit juice industry, were processed into the new food ingredients by drying and grinding. The obtained functional ingredients are characterized by high content of dietary fibres and essential fatty acids (linoleic and &alpha;-linolenic acid), as well as by optimal ratio of PUFA/SFA. The main macronutrients in dried and ground pomace are K, Mg and Ca. The content of total phenolic compounds, anthocyanins and flavonoids were determined, as well as composition and content of individual phenolic compounds using LC/MS-MS in order to evaluate their antioxidant potential.<br />In the form of dried powder, blueberry and raspberry pomace were used as ingredients in formulation of gluten-free cookies. Response surface methodology (RSM) approach was applied to obtain optimal ingredients proportion. Formulation in which gluten-free flour mixture is substituted with 28.2% of the blueberry and 1.8% of the raspberry pomace was found to be optimal following the used optimization criteria. Addition of blueberry and raspberry pomace has led to a remarkable improvement in nutritional properties, and resulted in a product with similar nutritional profile with commercially available gluten containing cookies.<br />Dietary intervention study on a group of 20 healthy, normal weight female subjects was conducted to investigate the health effect of the created gluten-free cookies. The results showed a significant reduction in levels of LDL cholesterol, and an increase in plasma concentrations of adiponectin, suggesting a potential positive effect of the created product on human health.</p>

The present study aimed at characterizing pineapple, apple and melon by-products and evaluating their potential as an ingredient for the partial substitution of wheat flour in cookie formulations. The addition of fruit by-products contributed to rise the cookies fiber content. Melon by-product was prominent for its mineral content, whereas apple by-product presented more relevant results for phenolic compounds and antioxidant capacity (DPPH and ABTS). Such behaviors reflected in the cookie formulations. Eight phenolic compounds (vanillic acid, gallic acid, sinapic acid, salicylic acid, p-coumaric acid, catechin, epicatechin and rutin) were identified and quantified by HPLC in both the by-products and cookies. Regarding the antinutritional factors and mineral bioavailability, it was observed that the addition of fruit by-products in cookies reduced the contents of phytate and oxalate and promoted changes in calcium, iron and zinc bioavailability. Facing the technological aspects, it was observed that the use of by-products interfered in the color of the cookies, making them slightly darker and also weakened the gluten formed, promoting variations in diameter and expansion factor. On the other hand, it was observed that increasing concentrations of by-products led to higher values of hardness, making the cookies firmer and crunchier. In the sensory point of view, it was verified that the cookie with 15% of pineapple by-product demonstrated the highest acceptance, followed by cookies with 15% of apple by-product, control and 15% of melon by-product. By quantitative descriptive analysis (QDA), it was found that the addition of fruit by-products altered the sensory profile of the cookies. From the results obtained, it can be concluded that the fruit by-products are potential ingredients for cookie formulation, attributing to them specific physicochemical, technological, nutritional and sensory properties which can vary according to the by-products employed. / O presente estudo visou caracterizar subprodutos de abacaxi, maçã e melão e avaliar seu potencial como ingrediente para substituição parcial de farinha de trigo em formulações de biscoitos. A adição de subprodutos de frutas contribuiu para elevar o teor de fibras dos biscoitos. O subproduto de melão se destacou por seu conteúdo mineral, enquanto que o subproduto de maçã apresentou resultados mais relevantes para compostos fenólicos e capacidade antioxidante (DPPH e ABTS). Tais comportamentos se refletiram nas formulações de biscoitos. Oito compostos fenólicos (ácido vanílico, ácido gálico, ácido sinápico, ácido salicílico, ácido p-cumárico, catequina, epicatequina e rutina) foram identificados e quantificados por HPLC tanto nos subprodutos como nos biscoitos. Com relação aos fatores antinutricionais e biodisponibilidade mineral, observou-se que a adição de subprodutos de frutas em biscoitos diminuiu os teores de fitato e oxalato e promoveu mudanças na biodisponibilidade de cálcio, ferro e zinco. Frente aos aspectos tecnológicos, observou-se que o uso de subprodutos interferiu na cor dos biscoitos, tornando-os levemente mais escuros e também enfraqueceu a rede de glúten formada, promovendo variações do diâmetro e fator de expansão. Por outro lado, observou-se que quanto maior a concentração de subprodutos, maiores foram os valores de dureza (textura), sendo as amostras consideradas mais firmes e crocantes. Do ponto de vista sensorial, verificou-se que o biscoito com 15% de subproduto de abacaxi foi o que demonstrou maior aceitação, seguido pelos cookies com 15% de subproduto de maçã, controle e 15% de subproduto de melão. Por meio de análise descritiva quantitativa (ADQ), observou-se que a adição de subprodutos de frutas alterou o perfil sensorial dos biscoitos. A partir dos resultados obtidos, concluiu-se que os subprodutos de frutas se apresentam como potenciais ingredientes para formulações de cookies, atribuindo-lhes propriedades físico-químicas, tecnológicas, nutricionais e sensoriais específicas as quais podem variar de acordo com o subproduto empregado.

<div>This dissertation addresses two significant issues in the effective application of machine learning algorithms and models for the physical and engineering sciences. The first is the broad challenge of automated modeling of data across different processes in a physical system. The second is the dilemma of obtaining insightful interpretations on the relationships between the inputs and outcome of a system as inferred from complex, black box machine learning models.</div><div><br></div><div><b>Automated Geometric Shape Deviation Modeling for Additive Manufacturing Systems</b></div><div><b><br></b></div><div>Additive manufacturing systems possess an intrinsic capability for one-of-a-kind manufacturing of a vast variety of shapes across a wide spectrum of processes. One major issue in AM systems is geometric accuracy control for the inevitable shape deviations that arise in AM processes. Current effective approaches for shape deviation control in AM involve the specification of statistical or machine learning deviation models for additively manufactured products. However, this task is challenging due to the constraints on the number of test shapes that can be manufactured in practice, and limitations on user efforts that can be devoted for learning deviation models across different shape classes and processes in an AM system. We develop an automated, Bayesian neural network methodology for comprehensive shape deviation modeling in an AM system. A fundamental innovation in this machine learning method is our new and connectable neural network structures that facilitate the transfer of prior knowledge and models on deviations across different shape classes and AM processes. Several case studies on in-plane and out-of-plane deviations, regular and free-form shapes, and different settings of lurking variables serve to validate the power and broad scope of our methodology, and its potential to advance high-quality manufacturing in an AM system.</div><div><br></div><div><b>Interpretable Machine Learning</b></div><div><b><br></b></div><div>Machine learning algorithms and models constitute the dominant set of predictive methods for a wide range of complex, real-world processes. However, interpreting what such methods effectively infer from data is difficult in general. This is because their typical black box natures possess a limited ability to directly yield insights on the underlying relationships between inputs and the outcome for a process. We develop methodologies based on new predictive comparison estimands that effectively enable one to ``mine’’ machine learning models, in the sense of (a) interpreting their inferred associations between inputs and/or functional forms of inputs with the outcome, (b) identifying the inputs that they effectively consider relevant, and (c) interpreting the inferred conditional and two-way associations of the inputs with the outcome. We establish Fisher consistent estimators, and their corresponding standard errors, for our new estimands under a condition on the inputs' distributions. The significance of our predictive comparison methodology is demonstrated with a wide range of simulation and case studies that involve Bayesian additive regression trees, neural networks, and support vector machines. Our extended study of interpretable machine learning for AM systems demonstrates how our method can contribute to smarter advanced manufacturing systems, especially as current machine learning methods for AM are lacking in their ability to yield meaningful engineering knowledge on AM processes. <br></div>

The present study aimed at characterizing pineapple, apple and melon by-products and evaluating their potential as an ingredient for the partial substitution of wheat flour in cookie formulations. The addition of fruit by-products contributed to rise the cookies fiber content. Melon by-product was prominent for its mineral content, whereas apple by-product presented more relevant results for phenolic compounds and antioxidant capacity (DPPH and ABTS). Such behaviors reflected in the cookie formulations. Eight phenolic compounds (vanillic acid, gallic acid, sinapic acid, salicylic acid, p-coumaric acid, catechin, epicatechin and rutin) were identified and quantified by HPLC in both the by-products and cookies. Regarding the antinutritional factors and mineral bioavailability, it was observed that the addition of fruit by-products in cookies reduced the contents of phytate and oxalate and promoted changes in calcium, iron and zinc bioavailability. Facing the technological aspects, it was observed that the use of by-products interfered in the color of the cookies, making them slightly darker and also weakened the gluten formed, promoting variations in diameter and expansion factor. On the other hand, it was observed that increasing concentrations of by-products led to higher values of hardness, making the cookies firmer and crunchier. In the sensory point of view, it was verified that the cookie with 15% of pineapple by-product demonstrated the highest acceptance, followed by cookies with 15% of apple by-product, control and 15% of melon by-product. By quantitative descriptive analysis (QDA), it was found that the addition of fruit by-products altered the sensory profile of the cookies. From the results obtained, it can be concluded that the fruit by-products are potential ingredients for cookie formulation, attributing to them specific physicochemical, technological, nutritional and sensory properties which can vary according to the by-products employed. / O presente estudo visou caracterizar subprodutos de abacaxi, maçã e melão e avaliar seu potencial como ingrediente para substituição parcial de farinha de trigo em formulações de biscoitos. A adição de subprodutos de frutas contribuiu para elevar o teor de fibras dos biscoitos. O subproduto de melão se destacou por seu conteúdo mineral, enquanto que o subproduto de maçã apresentou resultados mais relevantes para compostos fenólicos e capacidade antioxidante (DPPH e ABTS). Tais comportamentos se refletiram nas formulações de biscoitos. Oito compostos fenólicos (ácido vanílico, ácido gálico, ácido sinápico, ácido salicílico, ácido p-cumárico, catequina, epicatequina e rutina) foram identificados e quantificados por HPLC tanto nos subprodutos como nos biscoitos. Com relação aos fatores antinutricionais e biodisponibilidade mineral, observou-se que a adição de subprodutos de frutas em biscoitos diminuiu os teores de fitato e oxalato e promoveu mudanças na biodisponibilidade de cálcio, ferro e zinco. Frente aos aspectos tecnológicos, observou-se que o uso de subprodutos interferiu na cor dos biscoitos, tornando-os levemente mais escuros e também enfraqueceu a rede de glúten formada, promovendo variações do diâmetro e fator de expansão. Por outro lado, observou-se que quanto maior a concentração de subprodutos, maiores foram os valores de dureza (textura), sendo as amostras consideradas mais firmes e crocantes. Do ponto de vista sensorial, verificou-se que o biscoito com 15% de subproduto de abacaxi foi o que demonstrou maior aceitação, seguido pelos cookies com 15% de subproduto de maçã, controle e 15% de subproduto de melão. Por meio de análise descritiva quantitativa (ADQ), observou-se que a adição de subprodutos de frutas alterou o perfil sensorial dos biscoitos. A partir dos resultados obtidos, concluiu-se que os subprodutos de frutas se apresentam como potenciais ingredientes para formulações de cookies, atribuindo-lhes propriedades físico-químicas, tecnológicas, nutricionais e sensoriais específicas as quais podem variar de acordo com o subproduto empregado.

Zugl.: Köln, Univ., Diss., 2004

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior / During the change of fresh fruits for many manufactured products in industry, several coproducts are generated. In this context, studies have been carried on in order to investigate the nutritional value of these co-products, valuing them and suggesting new alternatives of use. Thus, the purpose of this study was to investigate the use of the seeds of guava (Psidium guajava L. var. Paluma) for the extraction of oil and also their potential use as flour in cookie formulation. Moreover, the phenolic content and antioxidant capacity of seeds were evaluated. After drying and grinding the guava seeds, they were used to determine the chemical composition and the characterization of both lipid and fatty acids profile present in the seeds. The analyses of phenolic content and antioxidant capacity by DPPH and FRAP methods were performed in nine extracts prepared with the seed. The guava seed flour was obtained by seed grinding and subsequent granulometric standardization, and then analyses of the physicochemical composition were performed. The viability of the use of seed as flour was verified through the production of cookies. Formulations with 10%, 30% and 50% of guava seed flour were developed, partially replacing the wheat flour. The cookies elaborated were evaluated regarding their chemical composition as well as physical, texturometric and color characteristics. The cookies sensory analysis, made with different guava seed flour concentrations, was performed by testing the ordering concerning the preference and acceptability. In addition, a review on the product purchase intention and the index calculation of acceptability were performed. The results showed the seed is a fiber-rich material, highlighting the high content of insoluble fiber. The highest oil yield was obtained for the cold extraction with a chloroform and methanol mixture. The fatty acids found in greater quantities for all the solvents used in the extraction were: the stearic, elaidic, linoleic and palmitic acids. However, the palmitic acid was absent in the extraction with petroleum ether. The hydromethanolic extract at a temperature of 50 °C exhibited both higher phenolic content and greater antioxidant capacity by the FRAP method. The guava seed flour presented humidity content according to the standard required by Brazilian law, and also high levels of protein, fat and dietary fiber, especially the insoluble fraction. The gradual addition of this flour to cookies increased lipid and dietary fiber content, and reduced humidity, carbohydrate and energy value. The weight and post-firing diameter, as well as cookies instrumental hardness increased according to the addition of guava seed flour, and their color became darker. The elaborated cookies presented acceptable sensory properties, and the percentage of substitution used in this study was accepted by the judges amongst all sensory attributes. In conclusion, the guava seed is an alternative ingredient for using a product that is usually discarded. The flour obtained from this co-product is an alternative to partially substitute wheat flour in cookies, in order to improve its nutritional value without interfering with the sensory characteristics. / Na indústria, durante a conversão das frutas in natura em produtos industrializados são gerados muitos coprodutos. Nesse contexto, estudos têm sido conduzidos com o intuito de investigar o valor nutricional desses coprodutos, valorizando-os e sugerindo novas alternativas de utilização. Assim, a proposta do presente trabalho foi estudar o aproveitamento das sementes de goiaba (Psidium guajava L. var. Paluma) para a extração de óleo e investigar o potencial de utilização das sementes como farinha na formulação de biscoitos. Avaliou-se ainda o teor de compostos fenólicos e a capacidade antioxidante das sementes. As sementes de goiaba, após serem secas em estufa e trituradas em micromoinho, foram utilizadas para a determinação da composição química, caracterização do teor de lipídios e do perfil dos ácidos graxos. As análises do teor de compostos fenólicos e da capacidade antioxidante pelos métodos de DPPH e FRAP foram realizadas em nove extratos elaborados com a semente de goiaba. A farinha de sementes de goiaba foi obtida pela moagem da semente e posterior padronização granulométrica, sendo então realizadas as análises da composição físico-químicas. A viabilidade de utilização das sementes como farinha foi verificada a partir da elaboração de biscoitos. Foram desenvolvidas formulações com 10%, 30% e 50% de farinha de sementes de goiaba em substituição parcial à farinha de trigo, os biscoitos elaborados foram avaliados quanto à sua composição química, características físicas, texturométricas e de cor. A análise sensorial dos biscoitos elaborados com diferentes concentrações de farinha de sementes de goiaba foi realizada por meio de testes de ordenação quanto à preferência e aceitabilidade. Realizou-se ainda a avaliação da intenção de compra do produto e o cálculo do índice de aceitabilidade. Os resultados mostraram a semente como material rico em fibras, destacando o alto teor de fibra insolúvel. O maior rendimento em óleo foi obtido para a extração a frio, com a mistura de clorofórmio e metanol. Os ácidos graxos encontrados em maior quantidade para todos os solventes empregados na extração foram o esteárico, o elaídico, o linoleico e o palmítico, porém este último ausente na extração com éter de petróleo. O extrato hidrometanólico à temperatura de 50 °C exibiu o maior teor de compostos fenólicos e a maior capacidade antioxidante pelo método FRAP. A farinha de sementes de goiaba apresentou teor de umidade em acordo com o padrão exigido pela legislação brasileira e valores elevados de proteína, lipídios e fibra alimentar, com destaque para a fração insolúvel. A adição gradual desta farinha aos biscoitos elevou os teores de lipídios e fibra alimentar e reduziu os de umidade, carboidrato e valor energético. O peso e o diâmetro póscocção e a dureza instrumental dos biscoitos aumentaram com o acréscimo de farinha de sementes de goiaba e sua coloração se tornou mais escura. Os biscoitos elaborados apresentaram propriedades sensoriais aceitáveis, sendo os percentuais de substituição utilizados neste estudo aceitos pelos julgadores, dentre todos os atributos avaliados. Conclui-se que, a semente de goiaba é um ingrediente alternativo para o aproveitamento de um produto normalmente descartado. A farinha obtida a partir deste coproduto é uma alternativa para a substituição parcial da farinha de trigo em biscoitos visando melhorar seu valor nutritivo sem interferir nas características sensoriais.