Abstract
Objective: The aim of this research was to elaborate a cookie-type biscuit for autistic, verifying its acceptability and nutritional composition. Method: This is a descriptive experimental study with a qualitative and quantitative approach, carried out from September to October 2017. The data were collected through the sensory analysis of the biscuit, which was held with 52 autistic students from a teaching institution focused on the inclusion of disabled’s. The participants were informed about the formulation of the product and the technique of applying the hedonic scale of facial expressions. The biscuits were prepared without gluten and without casein and subsequently analyzed for the nutritional chemical composition, according to the parameters of Adolfo Lutz Institute. Results: Sensory analysis showed 52.1% of acceptance. Regarding the centesimal composition, the results were 7.88% moisture, 7.90% ash, 12.64% lipid, 9.41% protein and carbohydrate by difference 62.16%. Conclusion: The biscuit was pleasantly accepted by autistic children and adolescents and presented adequate nutritional quality, macro nutritionally speaking.