02688nam a2200289 a 450000100080000000500110000800800410001902000220006010000150008224501380009726001520023530000160038750000170040352017580042065000240217865000110220265000130221365000290222665000120225565000120226765000220227965300140230170000220231570000160233770000230235370000220237621591572023-12-05       2023    bl uuuu     u00u1 u    #d  a978-65-89463-70-21 aFIEBIG, M.  aPotential use of almonds and shells pinhão for the development of açaí yogurts rich in bioactive compounds.h[electronic resource]  aIn: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS E NUTRIÇÃO, 15., 2023, Campinas. Caderno de resumos [...]. Campinas: Galoá Sciencec2023  ap. 606-607.  aSLACAN 2023.  aPinhão, a regional product from the southern states of Brazil, is the seed of the Paraná pinhão(Araucaria angustifolia) currently consumed in cooked or roasted form. However, taking advantage ofthis natural resource by developing products with claims of functional properties would be innovative.This way, yogurts were prepared from whole milk (3% fat) using the starter cultures Streptococcusthermophilus and Lactobacillus bulgaricus with açaí pulp. They added pinhão fl our (almonds and shellsor only almonds) and nanosuspension from pinhão failures (obtained from the female strobilus (pinecones) of Araucaria angustifolia trees). Eight yogurt samples were prepared, varying the addition offl ours and their mixtures and nanosuspension between 5 and 10%. Determinations of bioactivecompounds were carried out, such as total phenolic compounds and antioxidant activity, using theABTS+ and DPPH methods. The phenolic content of the yogurt sample containing 2.5% of each of thetwo pinhão fl ours showed an increase of 132.6% compared to the control sample (açaí yogurt). Usingthe ABTS+ method, the antioxidant activity increased for pinhão fl our containing almonds and shells, with an increase compared to the control sample of 47.2%. The same behavior was observed for theDPPH method, increasing by 130.4%. From the results obtained, it was confi rmed that all samplesadded from pinhão fl ours, as well as nanosuspension, showed the potential of use aiming the obtentionof a product with higher bioactive compound content compared to açaí yogurt, with highligt for the açaíyogurt with Concerning the presence of bioactive compounds, highlighted açaí yogurt containing amixture of pinhão fl our (almonds and shells, or only almonds).  aBioactive compounds  aYogurt  aAlimento  aAraucária Angustifólia  aIogurte  aPinhão  aProduto Florestal  aBioativos1 aANDRADE, D. R. M.1 aHELM, C. V.1 aMÍNDELO, L. J. O.1 aPRUDÊNCIO, E. S.