SECAGEM DA AMÊNDOA DE BOCAIUVA (Acrocomia aculeata) POR CAMADA DE ESPUMA E APLICAÇÃO NO DESENVOLVIMENTO DE MISTURA INSTANTÂNEA TIPO CAPPUCCINO

Abstract

The national market for plant-based products shows significant growth, driven by the demand for healthy, sustainable, and nutritionally adequate alternatives. Bocaiuva (Acrocomia aculeata), a native fruit from the Cerrado, has high potential for application in functional foods due to its nutritional profile. However, the direct use of ground kernels presents technological limitations, such as high granulometry and elevated lipid content, which hinder its incorporation into certain products. This study aimed to develop an instant cappuccino-type mix using bocaiuva kernel processed by foam-mat drying. The methodology involved optimizing the foam formulation by evaluating four experimental conditions with variations in emulsifier concentration and mixing time. Test 3 (5% Emustab® and 5 minutes of agitation) was selected for presenting the best performance: overrun of 68.62%, stability of 99.6%, density of 0.594 g/mL, and porosity of 0.407. Drying was performed at 70°C for 5 hours, resulting in final moisture content of 0.10 g/g. Physicochemical characterization of the dehydrated foam revealed 12.17% protein, 2.00% lipids, 2.15% ash, 3.12% moisture, and 80.56% carbohydrates, totaling 387.72 kcal/100g. Three cappuccino formulations (F1, F2, and F3) were tested, varying the proportions of ingredients. Formulation F3, characterized by higher sugar content and lower coffee concentration, was selected for presenting better sensory balance, with a sweeter and smoother profile, excellent solubility, and greater acceptance in exploratory evaluations. The results demonstrate that foam-mat drying is a viable technology to transform bocaiuva kernel into a functional ingredient for instant mixes, preserving nutritional characteristics and promoting the valorization of native Cerrado fruits. The developed product complies with current legislation as a cappuccino-type mix and contributes to diversifying the plant-based beverage market in Brazil, combining technological innovation, sustainability, and socioeconomic potential for extractive communities. Keywords: Cerrado fruits; dehydration; plant-based products; instant beverages; regional ingredients; sustainability.