2016-01-152015-04-23SANTOS, M. G. Avaliação de estabilidade do extrato hidrossolúvel de castanha-do-Brasil (Bertholletia excelsa). 2015. 78 f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) - Universidade Federal de Goiás, Goiânia, 2015.http://repositorio.bc.ufg.br/tede/handle/tede/5104The fresh almond is the main form of consumption of the Brazil nut, however, co-products such as water-soluble extract can be exploited commercially. Aqueous extracts are beverages from plant origin, which have nutritional commercial appeal in the health aspects, as no animal fats and high mineral contents. Thus, we aimed to determine water-soluble extract formulations, by technological processes in pilot scale, of the Brazil nut, to realize proximate, microbiological, sensory and rheological characterization, of the drinks obtained, and evaluate the physical and chemical stability, physical and microbiological of the extracts in the presence and absence of light. The Brazil nuts extracts had total solids, protein, fat and minerals, high, and can be considered products with high nutritional value. The Brazil nut extracts showed a pseudoplastic fluid non-Newtonian behavior. The extracts developed with preservatives had useful life of at least twenty-one days. Was unable to establish a relationship between the stability of the Brazil nut extract and the light incidence. The research of the water-soluble extract of Brazil nut can contribute with information to the use of this product in human meal.application/pdfAcesso AbertoEstabilidadeReologiaMineraisMicro-organismosExtrato de castanha-do- BrasilProcessingRheologyMineralsMicro-organismsExtract from Brazil nutsCIENCIA E TECNOLOGIA DE ALIMENTOS::CIENCIA DE ALIMENTOSDissertação