Salomão, Beatriz de Cássia MartinsCosta, Karine Silva2024-07-222024-07-222024-07-07COSTA, Karine Silva. Elaboração de pão doce com adição do resíduo industrial de polpa de goiaba. Orientador: Beatriz Salomão. 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/123456789/58839The generation of waste in the food industry is a factor that negatively impacts food production. However, several materials discarded in the environment could become potential by-products in the preparation of other foods. The present work aimed to develop a sweet bread formulation with guava residue flour and carry out studies on the bread production stages, mass and energy balances, and economic viability of the product aimed at an industrial structure. Initially, the introduction and bibliographical review were addressed with the main topics of the project: residue from fruit processing, flours from the residue, guava and breadmaking. Next, a description of the processes and mass and energy balances was presented, based on the developed formulation. Subsequently, an economic feasibility analysis was carried out with an estimate of the costs required for production and the sales price, in addition to exposing the waste treatment system. Given the development, the product is a great opportunity for innovation and sustainable appealPãoResíduo de goiabaAproveitamentoBreadGuava residueUsebachelorThesis