2023-01-132023-01-132018LIMA, Shidney Salatiel Batista de; MATOS, Yasmin Miranda de. Determinação da composição físico-química e nutricional dos principais ingredientes e pratos típicos da culinária paraense. Orientador: Johnatt Allan Rocha de Oliveira. 2018. 63 f. Trabalho de Curso (Bacharelado em Nutrição) - Faculdade de Nutrição, Instituto de Ciências da Saúde, Universidade Federal do Pará, Belém, 2018. Disponível em: https://bdm.ufpa.br:8443/jspui/handle/prefix/4967. Acesso em:.https://bdm.ufpa.br/handle/prefix/4967The cookery of the State of Pará is renowned by its unique and exotic typical foods and is being disseminated to other brazilian regions and to the world. The tables of food composition are fundamental for the knowledge of the nutritional composition of foods, mainly of regional foods. This study aimed to determine the physicochemical and nutrirional compositionof the main ingredientes and typical foods of the paraense cuisine. The ingredients (freshwater regional prawn, tucupi, maniva and jambu) and the typical foods (tacaca, maniçoba, vatapa and caruru) were obtained at fairs and restaurant in the city of Belém­PA. The samples were characterized by moisture, total acidy, pH, ashes, fiber, lipids, concentration of protein, carbohydrate and total energy value. The ingredients had high moisture values varied from 60.8 to 86.68 g/100 g and the ash contente varied from 0.45 to 3.08 g/100 g, while in the typical foods the values varied from 0.85 to 2.50 g/100 g. Among the ingredients, the freshwater regional prawn showed the highest protein contente, 22.98 g/100 g, followed by maniva with 5.44 g/100 g. For the typical foods, the ash values varied from 0.85 g/100 g (caruru) to2.50 g/10g (tacacá). The tacacá and maniçoba presented the lowest and the highest protein and lipid content with values of 1.66 g/100 g and 11.36 g/100 g and values of 0.39 g/100 g and 21.41 g/100 g, respectivily. The tacaca had the lowest energy value (45.23 Kcal/100 g) and the maniçoba showed the highest content (258.77 Kcal/100 g). Four menu suggestions were proposed for lunch and showed that ingredients and regional preparations can be part of a balanced and healthy diet.Acesso AbertoComposição de alimentosAnálise de alimentosAlimentos regionaisFood compositionFood analysisRegional foodsCNPQ::CIENCIAS DA SAUDE::NUTRICAOTrabalho de Curso - Graduação - Monografia