2025-02-272025-02-272023-12-07BESSA, Erica Nascimento. Análise do efeito da adição das polpa de açaí (Euterpe Oleracea) e pinha (Annona squamosa L.) no benefeiciamento das amêndoas de cupuaçu (theobrama grandiflorum) e na obtenção do cupulate. 2023. Trabalho de Conclusão de Curso (Tecnologia em Alimentos) – Universidade do Estado do Pará, Belém, 2023.https://bibliotecadigitaldetcc.uepa.br/handle/riuepa/527Cupuaçu (Theobroma grandiflorum) is the fruit, typical of the Northern Region of Brazil, originating from the pre-Columbian tree, which is known as cupuaçuzeiro, cupuaçueiro or cupu. (Vasconcelos et al, 1975; Smiderle et al., 2019). Due to the growing demand for cupuaçu (Theobroma grandiflorum) fruit pulp, the food industry has sought different ways to use its seeds, which are rich in fats and proteins (Cohen et al., 2005); Among the possibilities is cupulate, which is the processing of cupuaçu almonds. Açaí also has a large amount of various phenolic compounds in high concentration, as does custard apple, which in addition to these compounds has tocopherols and ascorbic acid (Yamaguchi et al., 2015; Vasco, Ruales, Kamal Eldin, 2008). Cupuaçu almond fermentation plays a fundamental role in the formation of cupulate flavor precursors, therefore, in this study, two fermentations were carried out with the aim of comparing the two with each other. The control fermentation (FC) consisted only of almonds and cupuaçu pulp and the other fermentation (FII) had the addition of açaí pulp and pine cones in its fermentation mass. In this present work, the fermentative parameters of both fermentations (FC and FII) were evaluated and compared; cupulates were made using milk and 50% of both fermentations; secondary metabolites were qualitatively analyzed, phenolic compounds were analyzed using the Folin-Ciocalteu method, antioxidant capacity through the ABTS.+ radical; the amount of hydroxymethylfurfural was determined; and microbiological analysis was also carried out on both the dry and roasted fermented almonds and the milk cupulates and 50% of the two fermentative processes. Where FII had its fermentation peak on the 4th day and ended on the 6th day, FC only had it on the 5th day and ended with 8 days of fermentation. In the analysis of phenolic compounds, the ALS sample, from FC, obtained the lowest result (531.47 mEq/100g sample) and SAF had the highest result (2512.95 mEq/100g sample), from FII. Regarding HMF, the maximum result obtained was 53.11 mg/Kg in the TS sample from FC and the minimum was 5.61 mg/Kg from the FII sample. Therefore, it can be concluded, through these results, it can be seen that fermentation with the addition of cupuaçu pulp, açaí and pine cone, obtained superior results, when compared to control fermentation, in the case of the almond processing process, quantity of bioactive compounds.Língua PortuguesaAbertoFermentationCupuaçuCupulatePhenolic compoundsAntioxidant capacityTrabalho de Conclusão de Curso (TCC)