Orientador: Hilary Castle de MenezesTese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de AlimentosResumo: A castanha-do-brasil (Berlholletia excelsa, H.B.K.) enquadra-se entre os produtos extrativistas de elevado valor protéico e nutricional que não são processados no Brasil, motivo pelo qual foi selecionada junto com a mandioca (Manihot esculenta Crantz.), que se caracteriza pelo alto valor energético, expressiva produção e aceitação, para a realização deste estudo. O objetivo deste trabalho foi o estudo destas matérias-primas, formulações, processamento por extrusão, otimização, vida útil e aceitabilidade de um produto extrusado composto de castanha-do-brasil e mandioca, similar aos cereais matinais desidratados, rico em proteínas e carboidratos que podem suprir deficiências protéico-calóricas, proporcionando o aumento do consumo de proteína vegetal de alto valor biológico, fibras dietéticas e selênio. Este último é um oligoelemento essencial ao organismo que apresenta mecanismos de regulação fisiológica, com propriedades funcionais surpreendentes para a saúde humana. Este alimento poderia ser disponibilizado no mercado e usado como alimento institucional em creches, escolas públicas, hospitais, presídios, forças armadas e outras instituições, representando um produto conveniente que poderia ser incluído no grupo de alimentos funcionais. Os resultados das análises das matérias-primas mostraram a boa qualidade da castanha-do-brasil utilizada, com respostas negativas para as aflatoxinas B1, B2,G1e G2,assegurando que os produtos dela processados serão isentos destes metabólitos tóxicos, desde que sejam mantidas as boas práticas agrícolas, de fabricação e armazenagem. Os teores de selênio encontrados na amêndoa e torta de castanha-do-brasil foram 2,04 e 7,13 mg/kg. Os valores de fibras dietéticas em percentagens foram de 8,02 '+ ou -' na amêndoa, 15,72 '+ ou -' 0,02 na torta e 5,68 '+ ou -' 0,02 na farinha de mandioca. O teor de proteína na amêndoa foi 14,29 % e na torta 40,23 %, apresentando elevados conteúdos de aminoácidos sulfurados e isoleucina, superiores aos valores do padrão estabelecido pela FAO/WHO/UNO (1985), sugerindo a sua possível aplicação em misturas com outros alimentos para enriquecê-Ios. ... Observação: O resumo, na íntegra, poderá ser visualizado no texto completo da tese digital.Abstract: The Brazil nut (Bertholletia excelsa, H.B.K.) can be placed in the category of high protein, high nutritional value extractive products, which are not processed in Brazil. For this reason it was selected for this study, along with cassava (Manihot esculenta Crantz.), which is characterized by its high energy value, expressive production and acceptance. The objective of this research was to study the raw materiais, formulations, processing by extrusion, optimization, shelf life and acceptability of an extruded product composed of Brazil nuts mixed with cassava, similar to dry breakfast cereais, rich in proteins and carbohydrates, which could overcome protein/calorie deficiencies, allowing for an increase in the consumption of high biological value vegetable protein, dietary fibers and selenium. The latter is an oligo-element essential to the human organism, which presents mechanisms for physiological regulation and surprising functional properties for human health. This product could be made available on the open market and used in institutional catering such as nurseries, state schools, hospitais, prisons, the armed forces and other institutions, representing a convenient food of high nutritional value, which could be classified as a functional food. Analyses carried out on the raw materiais showed that the Brazil nuts used were of good quality, with absence of aflatoxins B1, B2, G1and G2, thus assuring the absence of these toxic metabolites in the final products, if good manufacturing and storage practices were followed. The selenium levels found in the nuts and meal were 2.04 and 7.13 mg/kg respectively. The values for dietary fiber were 8.02 '+ or - ' 0.02 in the nut, 15.72% . The Brazil nut (Bertholletia excelsa, H.B.K.) can be placed in the category of high protein, high nutritional value extractive products, which are not processed in Brazil. For this reason it was selected for this study, along with cassava (Manihot esculenta Crantz.), which is characterized by its high energy value, expressive production and acceptance. The objective of this research was to study the raw materiais, formulations, processing by extrusion, optimization, shelf life and acceptability of an extruded product composed of Brazil nuts mixed with cassava, similar to dry breakfast cereais, rich in proteins and carbohydrates, which could overcome protein/calorie deficiencies, allowing for an increase in the consumption of high biological value vegetable protein, dietary fibers and selenium. The latter is an oligo-element essential to the human organism, which presents mechanisms for physiological regulation and surprising functional properties for human health. This product could be made available on the open market and used in institutional catering such as nurseries, state schools, hospitais, prisons, the armed forces and other institutions, representing a convenient food of high nutritional value, which could be classified as a functional food. Analyses carried out on the raw materiais showed that the Brazil nuts used were of good quality, with absence of aflatoxins B1, B2, G1and G2, thus assuring the absence of these toxic metabolites in the final products, if good manufacturing and storage practices were followed. The selenium levels found in the nuts and meal were 2.04 and 7.13 mg/kg respectively. The values for dietary fiber were 8.02 '+ or -' 0.02 in the nut, 15.72 '+ or -' 0.02 in the meal and 5.68 '+ or -' 0.02 in the cassava flour. The protein levei in the nuts was 14.29% and in the meal 40.23%, showing high contents of sulfur amino acids and isoleucine, higher than the standard values of FAO/WHO/UNO (1985), suggesting its application for enriching other foods. A '2 POT. 3' complete compound experimental design was used to determine the proportions of cassava flour and semi-defatted Brazil nut meal. The mass was extruded in a single screw Brabender extruder at 175 rpm, feed rate of 80 g/min 3:1 screw and 2 mm diameter cylindrical matrix, obtaining breakfast cereal like products in the flavors natural, sweet and savory. ... Note: The complete abstract is available with the full electronic digital thesis or dissertations.DoutoradoDoutor em Tecnologia de Alimentos