DAIRY-BASED PROTEIN DESSERT ENRICHED WITH EXTRACT FROM RAW AND ROASTED AÇAÍ SEEDS (Euterpe oleracea Mart.)

The growing demand for functional foods, combined with the need for sustainable use of agroindustrial byproducts, has driven the development of products with added nutritional value. In this context, açaí seeds (Euterpe oleracea Mart.) stand out as a byproduct with potential for technological applications and as a source of phenolic compounds. Processing conditions, such as roasting, can alter the physicochemical characteristics of the matrix and influence the stability and bioavailability of these compounds. Thus, the objective of this study was to develop and evaluate protein-rich dairy desserts enriched with açaí seed extract, in both raw and roasted forms, with the aim of adding value to this byproduct. Five formulations were developed: F0 (control), F3, F6, and F9, containing 3%, 6%, and 9% of roasted açaí seed extract, respectively; and Fin, containing 6% of raw açaí seed extract. The samples were evaluated for physicochemical characteristics (moisture, ash, protein, pH, color, texture, and syneresis), in addition to the determination of total phenolic compounds, condensed tannins, and antioxidant activity using the FRAP and ABTS methods. The results indicated that the addition of the extract did not cause significant changes in ash content, protein content, or pH, thereby maintaining the product’s stability. However, it did affect moisture content, color, and texture profile, resulting in softer desserts with greater elasticity. Changes in color parameters were more pronounced in formulations containing roasted extract, suggesting the influence of thermal reactions. Regarding bioactive compounds, an increase in total phenolic compounds and condensed tannins was observed as the extract concentration increased, reflecting greater antioxidant activity in the formulations, particularly in those with higher levels of addition. Thus, it is concluded that the use of açaí seed extract is a viable alternative for the development of protein-rich dairy desserts with functional potential, contributing to the utilization of agroindustrial byproducts and to the improvement of the products’ nutritional profile.