2025-03-262025-03-262019-10-29MIRANDA, Adriane Ferreira de. Otimização do beneficiamento das amêndoas de cacau Amazônico, da localidade de Icaruçaua, município de Igarapé-Miri, estado do Pará. 71 f. Trabalho de Conclusão de Curso (Graduação em Tecnologia de Alimentos) - Universidade do Estado do Pará, Centro de Ciências Naturais e Tecnologia, Belém, 2019.https://bibliotecadigitaldetcc.uepa.br/handle/riuepa/563South America, a region of which Brazil and other countries are part, is one of the biogeographic regions with the highest biodiversity index on the planet. The Amazon region, specifically the northeast of Pará, has a significant planting of cocoa (Theobroma cacao L.), which became the object of study in this work. Fruit fermentation is one of the important stages of cocoa cultivation because it provides a favorable environment for the activity and proliferation of fungi and enzymes that hydrolyze and oxidize cocoa pulp. oxidize cocoa pulp, which is extracted from the edible part of the fruit and contains nutrients needed to start fermentation activity, Therefore, it becomes the ideal setting for the development of precursors that provide interactions with the bonds between substrates and chemical compounds that affect sensory range, developing substantial flavor-driving force. Yeasts are unicellular organisms that inhabit the food habitats, where there are substrates with acidic pH, carbohydrates, lipids and etc. This work aimed to optimize the process of fermentation of cocoa beans using a Sustainable Fermenter by formulating alternative broth for multiplication in cell biomass start of the final cocktail obtained with the process of Initial Fermentation (f1) and Pallet for Drying, in order to achieve an optimized process of Nib processing. The results were analyzed with the R statistical program, to compare the average values of the physicochemical and microbiological analysis of the samples collected during monitoring of the steps: Initial (F0) and final (F1) fermentation; Initial (s0) and final (s1) drying; Roasting at 170 ° C; Temperature ° C, pH, ° Brix, Moisture (%), Ash (%), Protein (%), Lipids (%), Microbiology (CFU) from In-Place Fermentation, in Icaruçaua (f0), Assays without (f1) and with inoculum start (f3) in sustainable fermenter. The results were: reduction of fermentation time from 7 to 5 days, sustained with increase in pH 5.19 and decline of ºBrix on day 5, greater availability for phenolic compounds 331.5 mg.AG. g-1 and Antioxidant Activity 148.5 µmol.Trolox.g which allows us to conclude that the Optimization performed obtained Nibs with better biochemical availability than the conventional Beneficiation assay.Língua PortuguesaAbertoCocoaBiodiversityFermentationTrabalho de Conclusão de Curso (TCC)