Salomão, Beatriz de Cassia MartinsSantos, Josiane da Silva2025-01-212025-01-212024-12-18SANTOS, Josiane da Silva. DESENVOLVIMENTO TEÓRICO DE UM PRODUTO VEGANO À BASE DE EXTRATO DE CASTANHA DE CAJU (Anacardium occidentale L.) ADICIONADO DE RESÍDUO DE ACEROLA (Malpighia emarginata DC.) PARA OBTENÇÃO DE UM PRODUTO SIMILAR AO QUEIJO TIPO PETIT SUISSE. 2024. 83 f. TCC (Graduação) - Curso de Engenharia de Alimentos, Universidade Federal do Rio Grande do Norte, Natal, 2024.https://repositorio.ufrn.br/handle/123456789/61457The dairy market faces increasing demand for alternative products due to veganism, which focuses on animal welfare, nutritional quality, and food safety, as well as dietary restrictions caused by lactose intolerance and cow's milk protein allergy. Children, especially those with Down syndrome, have a higher incidence of this allergy, affecting their diet and health. This research proposed the theoretical development of a vegan petit suisse made with cashew nut almond extract and acerola residue, aimed at children with milk protein allergies and vegans. The project adds value to underutilized regional by-products, such as broken almonds and acerola residues, which are rich in nutrients. Flowcharts and descriptions of the interlinked production processes of the plant-based extract and the vegan petit suisse were developed, including mass balances in stages like grinding, centrifugation, whey separation, formulation, homogenization, and packaging. The estimated daily production is 34.2 kg of plant-based extract in six batches, enabling the production of 615 units of vegan petit suisse (50 g each) or 102 trays of 300 g (6 units) in three daily batches. The energy balance during pasteurization identified two heat transfer stages: heating (0.16142 kJ) and cooling (-0.11838 kJ). Additionally, a label with a nutritional table, economic analysis (indicating average prices of R$2.89 per unit and R$17.39 per tray), and an evaluation for the proper disposal of solid and liquid waste were developed. The analyzed products are viable and sustainable alternatives to traditional cow’s milk and petit suisse, with potential to stand out in the vegan market due to their nutritional similarities, healthy formulations, lower sugar content, absence of artificial additives, affordable cost, and ease of production. However, sensory analyses and further studies are needed to assess their acceptability.Attribution 3.0 Brazilhttp://creativecommons.org/licenses/by/3.0/br/Petit suisse veganoVegan petit suisseAlergia à proteína do leiteCow's milk protein allergyExtrato hidrossolúvelWater-soluble extractAmêndoa de castanha de cajuCashew nut almondProcessamentoProcessingbachelorThesis