2025-03-062025-03-062023-11-30CRUZ, Joyce Mikaelly Ferreira; MIYAKE, Priscila Naomi de Oliveira. Elaboração de balas comestíveis de frutas cítricas (citrus sinensis, citrus limon) com amido modificado de mandioca (manihot esculenta). 2023. Trabalho de Conclusão de Curso (Tecnologia em Alimentos) – Universidade do Estado do Pará, Belém, 2023.https://bibliotecadigitaldetcc.uepa.br/handle/riuepa/529The growing demand for healthier products may drive the search for candies with a better nutritional profile, considering that conventional gummy candies are characterized by high sugar content and chemical additives. In this context, the present study aimed to develop edible citrus fruit candies (Citrus sinensis, Citrus limon) with modified cassava starch (Manihot esculenta) to enhance nutritional value and provide a distinctive texture to the product. Cassava starch was modified with citric acid, followed by the quantification of carbonyl and carboxyl groups. Subsequently, three formulations of gummy candies were developed, varying only the content of pear orange and Sicilian lemon juice, labeled as FA (27.1%; 4.5%), FB (22.6%; 9.0%), and FC (15.8%; 15.8%). Physical-chemical analyses followed the methodologies of the Adolf Lutz Institute, except for phenolic compounds, whose data were subjected to ANOVA, and means were ompared by the Tukey test at 5%. Modified cassava starch showed an increase in carbonyl and carboxyl content (0.028 CO/100 UG and 0.068 COOH/100g UC) compared to native starch (0.012 CO/100 UG and 0.01 COOH/100g UC), confirming its modification and suggesting a potential influence on the texture of the developed candies. The candies differed statistically (p<0.05) in moisture, carbohydrates, energy value, and acidity. Formulation FA presented the lowest amount of carbohydrates (65.22 g/100g), the lowest energy density (275.01 kcal/100g), and the lowest acidity (1.29 g citric acid/100g) compared to FB and FC, directly influenced by the composition of orange juice. Although there were no significant differences (p<0.05) in phenolic compounds, these were higher compared to other candies, with FA having the highest quantity of 78.14 mg GAE/100g. This is attributed to the presence of Italian bee honey, which is rich in this component. The FA formulation stands out for its superior nutritional value, positioning itself as a potential innovation in the confectionery market, effectively combining sensory and nutritional aspects.Língua PortuguesaAbertoGummy candyModified starchCitrus fruitsHoneyTrabalho de Conclusão de Curso (TCC)