2024-09-062024-09-062023-12-07ANDRADE, Karina Mano; ALMEIDA, Marcela da Silva. Obtenção e caracterização físico-química da polpa, óleo e farinhas do resíduo do fruto Inajá (Maximiliana Marina). 2023. Trabalho de Conclusão de Curso (Graduação em Tecnologia em Alimentos) – Universidade do Estado do Pará, Belém, 2023.https://bibliotecadigitaldetcc.uepa.br/handle/riuepa/484The inajá (Maximiliana Maripa) is a native species, mainly found in the North and Northeast regions of Brazil. It is a small fruit, measuring about 2 to 4 cm in diameter, with a flavor profile that combines sweetness and tartness with bitter notes. When ripe, it has a brownish or yellowish color. In addition to its unique taste, inajá is rich in nutrients such as vitamin A, vitamin C, calcium, and iron. The oil extracted from inajá, which can be obtained from both the pulp and the almonds, contains essential fatty acids. The objectives of this study were to analyze the physicochemical characteristics of the fresh pulp and oil from the fruit's mesocarp and to characterize the physical and chemical properties. The study also aimed to develop and characterize flour using the fruit residue. The research included a focus on the nutritional properties of inajá pulp, pulp oil, peel flour, and cake flour, with the goal of assessing the economic and sustainable potential of the fruit.Results for the fruit pulp showed the following indices: Moisture (53.23±0.9), Ash (1.44±0.01), Lipids (43.45±1.00), Carbohydrates (6.57±0.0), Proteins (1.77±0.07), Reducing sugars (1.66±0.13), as well as pH (6.04), Vitamin C (24.62mg/100g), and Caloric value (24.62 kcal/100g). Peel and cake flour analyses included proximate composition and caloric value (451.98±3.67 and 401.74±0.96, respectively). Both flours were rich in carbohydrates, and their nutritional characteristics indicated potential for commercialization.For inajá pulp oil, results included acidity index (3.58±0.07% oleic acid), refractive index (1.4665), Peroxide Index (24.20 meq/kg), saponification index (180.70 mg KOH/g), Iodine Index (76.80%), moisture (0.10%), and density (0.9720 g/cm3). Fatty acid profile analysis revealed oleic acid as the predominant component, followed by palmitic and linolenic acids. The oil also contained nutritionally relevant fatty acids in significant quantities, indicating quality and potential benefits for application in the food industry.Regarding peel and cake flour, they demonstrated nutritional potential.Língua PortuguesaAbertoFlourOilTrabalho de Conclusão de Curso (TCC)