Desenvolvimento de geleia de maracujá (passiflora edulis) com a adição de chá de camomila (Matricaria chamomilla) e chá de capimcidreira (Cymbopogon citratus)

Abstract

This Final Graduation Project is aimed to develop a formulation of passionfruit (Passiflora edulis) jelly, enriched with chamomile (Matricaria chamomilla) and lemongrass (Cymbopogon citratus) teas, seeking to optimize the full use of the fruit by incorporating the peel as a source of pectin. The study included the detailed development of the production flowchart, mass and energy balance, as well as an economic analysis to assess the financial viability of the project. Additionally, methods for the treatment and valorization of the waste generated were investigated and proposed. It is concluded that the development of passion fruit jelly with the addition of chamomile and lemongrass teas represents a promising product with market potential, combining innovation and sustainability, positioning it as a viable and valued alternative in the food sector.