Salomão, Beatriz de Cássia MartinsFernandes, Natali Crocci de Souza2021-04-282021-09-202021-04-282021-09-202021-04-16FERNANDES, Natali Crocci de Souza. Iogurte integral com whey protein e geleia de açaí. 2021. 73f. Trabalho de Conclusão de Curso (Graduação em Engenharia de Alimentos) - Centro de Tecnologia, Universidade Federal do Rio Grande do Norte, Natal, 2021.https://repositorio.ufrn.br/handle/123456789/37186Considering the expansion of the protein supplementation market and the constant search for a healthy diet that benefits the health of consumers, this work intends the development of a yogurt, a dairy product widely spread and consumed, plus concentrated whey protein and açaí jam, in order to present itself as an alternative to traditional protein supplements. Therefor, the work consists of a bibliographic review about the subject, process flow diagram, mass and energy balances, which demonstrated the formulation of the yogurt with whey protein and açaí jam idealized and the viability of production, besides the simplified layout of the industry plant, which aims to optimize the production process time, prevent cross-contamination, avoid waste and meet the standards of good manufacturing practices. In order to verify the economic viability, the work also presents an economic analysis that allows to define the unit cost of the product and the sale price, stipulated at R$7.26, which makes a profit of 100% and still remains bellow the average practiced in similar products found in the market. The waste generated in the process are identified and their treatment is defined, which will occur through a flotation system with dissolved air and activated sludge. Lastly, the developed product label is presented with nutritional information and all requirements made in legislation.Attribution-NonCommercial-NoDerivs 3.0 Brazilhttp://creativecommons.org/licenses/by-nc-nd/3.0/br/IogurteWhey proteinDesenvolvimento de produtoCustos de produçãobachelorThesis