2024-09-062024-09-062023-12-07RABELO, Gabriel Luz; NOGUEIRA, Vanessa Kedma Machado. Elaboração de iogurte vegetal à base de leite de castanha-do-pará (Bertholletia excelsa): caracterização físico-química e microbiológica. 2023. Trabalho de Conclusão de Curso (Graduação em Tecnologia em Alimentos) – Universidade do Estado do Pará, Belém, 2023.https://bibliotecadigitaldetcc.uepa.br/handle/riuepa/483This work aimed to develop a yogurt based on Brazil nut milk, with the aim of creating a product with high nutritional value and enabling the replacement of animal milk with vegetable milk, in addition to promoting a diet rich in nutrients and suitable for the public. adherent to a vegetarian diet. In order to check the quality of the yogurt, physical-chemical and microbiological analyzes were carried out: The results of the physical-chemical analyzes showed that the yogurt had pH levels (4,76±0,005); acidity (0,65±0,01), humidity (68,71±0,104); ash (0,69±0,015); lipids (10,13±0,395); fiber (0,375±0,106); Proteins (3,75±0,069); glucose-reducing carbohydrates (2,76±0,301); lactose-reducing carbohydrates (1,92±0,208); soluble solids (21 ºBrix); carbohydrates (16,345%) and calories (171,55 Kcal/100g). The microbiological analysis showed that the yogurt meets the standards established by legislation. It is concluded that the results the results of the analyzes demonstrated that the yogurt produced had a high nutritional value, satisfactory hygienic-sanitary standards, in addition to being a practical product for consumption, making it suitable for inclusion in the population's diet.Língua PortuguesaAbertoYogurtBrazilNutsMilkTrabalho de Conclusão de Curso (TCC)