Fruit processing generate huge amounts of waste, being mainly peels and seeds. These residues are generally poorly used, although they exhibit high concentrations of some active compounds. The processing of the camu-camu (Myrciaria dubia) also generates large amounts of waste, however, this residue can present large amounts of active compounds such as ascorbic acid and carotenoids, being able to arrive in quantities greater than the pulp. The objective of this study was to product and evaluates the functional properties camu-camu residue flour produced at different drying temperatures. Flours were obtained by drying the residue at 40 and 60° C, ground and the standardized granulometry (35 mesh). Flours were evaluated in relation to moisture content, water absorption capacity, oil absorption capacity, foamability and emulsifying capacity. Flour dried at 60° C presented lower moisture (7.26 ± 0.06 %) compared to flour dried at 40° C (10.55 ± 0.15%). There was no difference in water absorption capacity between flours (dried at 40°C: 408.62 ± 15.39 %; dried at 60°C: 406.35 ± 12.54 %). In relation to oil absorption capacity, flour dried at 40° C (255,72 ± 1,22 %) had higher capacity, than flour dried at 60° C (243.99 ± 3.16 %), demonstrating the influence of drying temperature on oil retention related to nonpolar residues of proteins (although in reduced concentration) and other compounds present in the residue. Both flours didn't showed significant values for foamability, emulsifying capacity and emulsion stability. Therefore, it could be concluded that drying temperatures of the residue of the camu-camu influenced on the oil absorption capacity. However, by having a good water and oil absorption capacity, it could be concluded that this residue can be used for the improvement of new products in food industries, like soups, bakery and meat.