Pedrini, Márcia Regina da SilvaAlmino, Heulyson Arruda2019-06-112021-09-202019-06-112021-09-202017-11-01ALMINO, Heulyson Arruda. Aproveitamento tecnológico da casca da acerola na produção de néctar da acerola. 2017. 50f. Trabalho de Conclusão de Curso (Graduação em Engenharia de Alimentos) - Centro de Tecnologia, Departamento de Engenharia Química, Universidade Federal do Rio Grande do Norte, Natal, 2017.https://repositorio.ufrn.br/handle/123456789/37193Brazilian market for ready-to-drink juices is expanding, following the worldwide trend of consumption of healthy, convenient and tasty drinks. Acerola is a source of vitamin C (ascorbic acid) as well as being a source of pro-vitamin A. It also contains B-complex vitamins like thiamine (B1), riboflavin (B2) and niacin (B3), and (A), Riboflavin (B2) and niacin (B3), and minerals such as Ca, iron (Fe) and P, although the levels are low. The peel has in its chemical composition abundance of fibers and crude protein. It is estimated that 40% of the agroindustrial residue related to this production is due to the processing of the fruit to obtain the pulp. In addition the wastage, there is a growing concern with the disposal this kind of residue, which can lead to environmental problems. The aim this work is to present an acerola product enriched with fibers derived from the technological process of the peel, with no additive addition, through asseptic packagin and andequote transportation. It was observed that the final product is economically feasible when compared to the cost to similar products in addition presusting a strategy to minimize the environmental problems caused by inadequate disposal of by-products and waste from the juices and nectars industry.Attribution-NoDerivs 3.0 Brazilhttp://creativecommons.org/licenses/by-nd/3.0/br/Néctar de acerola.Nectar of acerola.FibrasProcessamentoCustosFibersCostsProcessingbachelorThesis