Salomão, Beatriz de Cássia MartinsAlfredo, Marcelo dos Santos2024-07-222024-07-222024-06-28ALFREDO, Marcelo dos Santos. Produção de barra de cereal de banana com resíduo do pseudofruto do cajueiro (Anacardium occidentale l.). 2024. 65 f. Trabalho de Conclusão de Curso (Graduação em Engenharia de Alimentos) - Departamento de Engenharia Química, Universidade Federal do Rio Grande do Norte, Natal, 2024.https://repositorio.ufrn.br/handle/123456789/58840The cereal bar segment currently uses different ingredients and serves a varied audience of consumers who are interested in healthy eating and practical consumption. Therefore, to add nutritional value to the cereal bar, the inclusion of typical fruits from the Brazilian northeast can be a good option, as it combines flavor and nutrition in the palm of one hand. In search of alternatives that enable the conscious consumption of food, technologies are used to create new dishes or products, aiming to offer the market sustainable possibilities that can be applied in industry or in Brazilian homes. It is very important that the processes and methods used to fully utilize food are carried out by qualified professionals and with appropriate awareness programs to ensure food safety. To achieve this, the study followed what the market already offers on the shelf and in an artisanal way, demonstrating the process of producing banana cereal bars from cashew pseudofruit waste, presenting sustainability as a healthy and nutritious option, with high value. economical and suitable for the Brazilian diet, ensuring a balance in the diet and nutritional needs of each individual. Thus, the study evaluated each stage of processing to determine the mass and energy balance of the main stages of the process, carrying out cost analysis, as well as preparing a simplified layout of the production unit and also providing the possibility of implementing the treatment of waste generatedBarra de cerealSustentabilidadePedúnculo do cajueiroResíduosInovaçãobachelorThesisCNPQ::ENGENHARIAS