SNACK ENERGÉTICO DE AÇAÍ (Euterpe oleracea) COM ADIÇÃO DE FRUTAS: DESENVOLVIMENTO, POTENCIAL NUTRICIONAL E AVALIAÇÃO DE MERCADO.

Abstract

Açaí (Euterpe oleracea Mart.), a native fruit from the Amazon region, has gained global prominence due to its high antioxidant content and energetic profile, boosting the demand for functional and practical foods in the snack market. In view of this trend and the need to add value to regional fruits, this study aimed to develop and evaluate an energy snack based on açaí pulp combined with complementary fruits such as banana and apple, as well as natural ingredients, assessing its physicochemical characteristics and market acceptance potential. Three formulations were developed (pure açaí, açaí with apple, and açaí with banana), which were processed and subjected to laboratory analyses. The physicochemical parameters evaluated included moisture, pH, titratable acidity, ash, protein, lipid, and total sugar contents. In parallel, a market survey with 81 participants was conducted to characterize consumer profiles and assess product acceptance. The physicochemical results confirmed the product’s safety and compliance. The pH remained consistently below 4.0, an essential condition for microbiological stability. The average protein and lipid contents were low (1.19% and 2.74%, respectively), classifying the product as low in fat. Total sugar levels were high (ranging from 51.12 % to 62.49 %), consistent with the fruit-based composition and the nature of the developed snack. However, the açaí–apple formulation (AM) exhibited significant variability in moisture (±12.27%) and lipid (±5.07%) contents, suggesting methodological limitations related to sample homogenization or analytical error. The market research revealed a predominantly young and active target audience, with a concept acceptance rate of 92.6%, in which “quick energy” and “practicality” were the main purchase drivers. It is concluded that the developed energy snack presents nutritional attributes and strong market potential, standing out as a viable and functional alternative.