Salomão, Beatriz de Cássia MartinsHora, Andressa Luisa Dantas da2024-07-222024-07-222024-06-27Hora, Andressa Luisa Dantas da. Doce em calda produzido a partir do extrato do albedo de maracujá (Passiflora). 2024. 51 f. Orientadora: Beatriz de Cássia Martins Salomão. TCC (Graduação em Engenharia de Alimentos) - Centro de Tecnologia, Departamento de Engenharia Química, Universidade Federal do Rio Grande do Norte. Natal, 2024.https://repositorio.ufrn.br/handle/123456789/58841The passion fruit albedo syrup is a significant innovation in the food industry, standing out not only for its unique flavor but also for its nutritional value and health benefits. The albedo, the white part of the passion fruit peel, is rich in fiber, vitamins (particularly vitamin C), and minerals, which contribute to a balanced diet and promote digestive health. This product utilizes parts of the fruit that are traditionally discarded, promoting sustainability and reducing food waste. The use of passion fruit albedo represents an innovative approach that adds value to agro-industrial waste, transforming it into a high-value product. In today's market, the demand for innovative and functional products is growing rapidly. Consumers are increasingly seeking foods that offer nutritional benefits and are produced sustainably. This study aims to launch a new product in the market, showing that the passion fruit albedo syrup perfectly aligns with current and innovative trends, potentially earning a place on the shelves of supermarkets and natural product stores. The combination of flavor, nutrition, and innovation makes this syrup a remarkable example of how innovative products can dominate the market, meeting the demands of modern consumers and contributing to a more sustainable future in the food industryDoce em caldaAbedo de maracujáInovadorValor nutritivoSweet in syrupInnovativePassion fruit albedoNutritional valuebachelorThesisCNPQ::OUTROS