Título :	Elaboração e caracterização de bebida à base de extratos hidrossolúveis de quinoa (chenopodium quinoa willd.) e castanha-do-brasil (bertholletia excelsa), com polpa de bacuri (platonia insignis mart.)
Autor :	Silva, Maria Clara Aguiar
Orientador(es)::	Mendonça, Marcio Antonio
Assunto::	Bebida vegetal Extrato vegetal Quinoa Castanha-do-brasil
Fecha de publicación :	27-may-2026
Data de defesa::	31-jul-2025
Citación :	SILVA, Maria Clara Aguiar. Elaboração e caracterização de bebida à base de extratos hidrossolúveis de quinoa (chenopodium quinoa willd.) e castanha-do-brasil (bertholletia excelsa), com polpa de bacuri (platonia insignis mart.). 2025. 76 f. Dissertação (Mestrado em Chenopodium Quinoa Willd.) — Universidade de Brasília, Brasília, 2025.
Abstract:	In recent years, there has been growing interest in foods that promote health benefits beyond their basic nutritional function. Among these, plant-based beverages, which are water-soluble extracts derived from cereals, oilseeds, legumes, and pseudocereals, represent a promising alternative. Quinoa is a pseudocereal rich in proteins, fibers, and minerals. Brazil nut is a native almond rich in selenium, minerals, vitamins, and bioactive compounds. Bacuri is an Amazonian fruit with a characteristic flavor, also rich in bioactive compounds, vitamins, and fibers. Considering the versatility and nutritional composition of quinoa, Brazil nut, and bacuri, this study aimed to develop a plant-based beverage formulated with quinoa and Brazil nut, flavored with bacuri pulp, with good acceptability and significant nutritional value compared to other commercial plant-based beverages. Five formulations (F1, F2, F3, F4, and F5) were prepared with respective proportions of 0:100, 25:75, 50:50, 75:25, and 100:0 Brazil nut to quinoa, combined with 15% bacuri pulp and 3% sucrose in each treatment. Chemical characterization analyses were carried out in triplicate according to the methods recommended by the Instituto Adolfo Lutz (2008), AOAC (2005), and AOCS (2005). The analyses included: % moisture, % total lipids, % crude protein, % ash, % carbohydrates by difference; and concentrations of calcium, phosphorus, iron, potassium, magnesium, zinc, copper, sodium, manganese, and sulfur. In addition, physicochemical analyses were performed, including pH, titratable acidity, total soluble solids, color, and visual stability. Sensory evaluation was also conducted for the five treatments through an affective method, using acceptability tests with a 9-point hedonic scale. The extracts showed variable levels of moisture (88.16–93.48 g/100g), lipids (10.34–1.00 g/100g), proteins (1.46–0.36 g/100g), ash (0.19–0.10 g/100g), and carbohydrates by difference (0.00–5.07 g/100g), with treatment T1 (100% Brazil nut) presenting the highest protein and lipid contents. Regarding minerals, treatment T1 showed higher values of calcium (11.1 mg/100g), phosphorus (38.5 mg/100g), iron (0.28 mg/100g), potassium (40.4 mg/100g), magnesium (25.4 mg/100g), zinc (0.34 mg/100g), copper (0.33 mg/100g), manganese (0.09 mg/100g), and sulfur (31.20 mg/100g), while treatment T5 (100% quinoa) presented the highest sodium content (3.83 mg/100g). Physicochemical analysis showed that increasing quinoa proportions in the extracts led to a progressive reduction in pH and luminosity (L), as well as higher titratable acidity. In terms of color, a decrease in saturation (C) and an increase in hue angle (hº) were observed, indicating changes in coloration with quinoa addition. Sensory analysis was divided into a specific panel, composed of plant-based beverage consumers, and a general panel, composed of non-consumers. In the general evaluation, none of the formulations achieved an acceptability index above 70%, while in the specific evaluation, all formulations were accepted, with T5 standing out. Overall, treatment T3 (50% Brazil nut; 50% quinoa) showed the most balanced results across all analyses.
metadata.dc.description.unidade:	Faculdade de Agronomia e Medicina Veterinária (FAV)
Descripción :	Dissertação (mestrado) — Universidade de Brasília, Faculdade de Agronomia e Medicina Veterinária, Programa de Pós-Graduação em Agronomia, 2025.
metadata.dc.description.ppg:	Programa de Pós-Graduação em Agronomia
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