Desenvolvimento de pão funcional com a utilização da polpa e casca de tucumã (Astrocaryum aculeatum G. Mey.)

Abstract

Course Completion Work based on the scientific article “Development of functional bread using the pulp and peel of tucumã (Astrocaryum aculeatum G. Mey.)”, developed at the Institute of Health and Biotechnology (ISB/UFAM - Coari), as a requirement for completing the Nutrition course. The study addresses the full utilization of tucumã in the preparation of functional bread, evaluating physicochemical, sensory, and shelf-life aspects.