Luz, Anna Beatriz SantanaDantas, Cínthia Katielly de medeiros2018-07-122021-09-202018-06-14DANTAS, Cínthia Katielly de Medeiros. Elaboração e caracterização de produto isento de lactose a partir da semente de jaca (Artocarpus heterophyllus). 2018. 25f. Trabalho de Conclusão de Curso (Graduação em Nutrição) - Faculdade de Ciências da Saúde do Trairi, Universidade Federal do Rio Grande do Norte, Santa Cruz, 2018.https://repositorio.ufrn.br/handle/123456789/34691Abstract: The objective of the study was to elaborate a creamy product free of lactose from the jackfruit seed. The seeds of hard type jackfruit came from the fair of the city of Carnaúba dos Dantas-RN. For the elaboration of the product, tests were carried out with different concentrations of the ingredients in the Laboratory of Dietetic Technique of the Faculty of Health Sciences of Trairi and physical-chemical analyzes were performed in the Laboratory of Analysis and Biochemistry of Food of the same university, with subsequent determination of the Total Caloric Value of the seeds and the product . We performed mean and standard deviation using Microsoft Excel. Seeds had a moisture content (51.21%), protein (7.10%), ash (1.76%) and carbohydrate (37.20). The product showed values of 40.41%, respectively, 1.92%, 1.37% and 37.53%. The product contained lipid content (8.33%), fibers (10.44%) and, consequently, higher energy value (233 kcal / 100g), the seeds presented, respectively 0.63%, 2.10% and 180 kcal / 100g. Through the analyzes, it was possible to perceive that the seeds of jackfruit have a reasonable content of proteins and that these are at very low levels in the product. It should be highlighted that it was elaborated without addition of milk and/or derivatives, characterizing itself as a great option for the complementary feeding of the population in general and for the portion that is intolerant to lactose, besides being a good source of monounsaturated fatty acids and fibers. The product presented light color, beige in tone and smooth and soft consistency. Other studies are necessary to evaluate the microbiological and sensorial characteristics, aiming to characterize the whole product.embargoedAccessArtocarpusAnálise Físico-QuímicaIntolerância à LactosebachelorThesisCNPQ::CIENCIAS DA SAUDE