Elaboração de sorvete de tamarindo(tamarindus indica) enriquecido com linhaça (linum usitatissimum).

Abstract

This work presents the development of a tamarind ice cream enriched with flaxseed. The study initially presents the theoretical framework and proposes all the necessary steps for the elaboration of the product, presenting the industrial production line for its elaboration through a simplified layout. Then, the mass and energy balances are developed, as well as the economic feasibility study with emphasis on the unit cost of the product, and finally a treatment for the waste generated by the industry using an Effluent Treatment Station (ETE) is proposed. ), as well as a UASB (Upflow Anaerobic Sludge Blanket) reactor. From a marketing point of view, this food has a healthy appeal, which is a positive factor given the current scenario caused by the COVID-19 pandemic. The numbered points indicate that the production of this ice cream is viable and with market potential, as it has a unit cost of only R$3.86 and strong functional appeal.