2025-03-132025-03-132023-01-10PACHECO, Isadora Blanc Pantoja; ROCHA, Vanessa Almeida da. Elaboração de sorvete saborizado com o fruto buriti (Mauritia flexuosa L. F.), utilizando amido de batata-doce (Ipomoea batatas (L.) como emulsificante. 2024. Trabalho de Conclusão de Curso (Tecnologia em Alimentos) – Universidade do Estado do Pará, Belém, 2024.https://bibliotecadigitaldetcc.uepa.br/handle/riuepa/534The buriti fruit, also known as mirití or carandaí (Mauiritia Flexuosa L.f.), is part of the Arecaceae family group, a fruit that belongs to the cerrado biome and surrounding areas, such as in the Pará and Maranhão regions. The fruit has a sweet and slightly acidic flavor, with a characteristic taste and unique color and smell, in addition to being rich in nutrients such as vitamins C and A, and bioactive compounds present in the pulp and skin. This work aims to present the physical-chemical composition, bioactives and antioxidant capacity of the Maranhão buriti fruit, in addition to the elaboration of a milk ice cream with the pulp and rind, and the replacement of the traditional emulsifier for the starch produced from sweet potato tuber (Ipomeas Batata). According to Adolfo Lutz's methodology, the fruit and ice cream analyzes were carried out in the UEPA chemistry laboratory. The buriti fruit presented bioactive compounds and antioxidant capacity. In the antioxidant capacity analysis, the pulp obtained a result of 25.58 µM ET/g, while for the fruit peel the result was 20.19 µM ET/g, in the ice cream formulation made with sweet potato starch, the antioxidant capacity result was 2.07 µM ET/g. For phenolic compounds, the buriti pulp presented 355.66 mg EAG/100g, while the peel presented 227.62 mg EAF/100g, while the ice cream with pulp and shell presented 35.97 mg EAG/100g. In the analysis of carotenoid content, the fruit pulp presented 237.02 µg/g in α-carotene, the fruit peel resulted in a value of 159.95 µg/g, while the ice cream presented a value of 15.09 µg/g g. The ice cream was within the physical chemical and microbiological parameters of the legislation. The ice cream presented a content of bioactive compounds and antioxidant content, promoting new studies for technology and beneficial for health.Língua PortuguesaAbertoBuritiMauiritia Flexuosa L.fIce creamAntioxidant capacityBioactive compoundsTrabalho de Conclusão de Curso (TCC)