Abstract To meet the market demand for fine, artisanal, and agroecological chocolates, companies called bean-to-bar have emerged, with full control over the production chain. They establish strict criteria for cocoa bean sourcing and chocolate production. One of the key stages in flavor development is fermentation, which occurs spontaneously through the microorganisms in the environment, fruit, fermentation boxes, and utensils. In the cocoa market, cocoa beans are classified into two types: bulk and flavor. Beans categorized as bulk are derived from commodity cocoa, a result of incorrect or incomplete fermentation, which does not lead to the development of aroma and flavor. Bulk cocoa is widely used in industrial chocolate production because, besides being cost-effective, it does not require fine flavors since other ingredients will be added. On the other hand, 'flavor' cocoa beans are well-fermented, thus developing their flavor and aroma compounds, and these are used in bean-to-bar processing. This present article is a review concerning the general aspect of cocoa microbiology, biochemistry, processing, and their effects on bean-to-bar chocolate production. artisanal chocolates beantobar bar emerged chain environment fruit boxes utensils types because costeffective, costeffective cost effective, effective cost-effective added hand 'flavor wellfermented, wellfermented well fermented, fermented well-fermented compounds processing microbiology biochemistry

Abstract The implementation of effective cleaning and disinfection procedures is crucial to ensure quality control and food safety in food services. This study aimed to evaluate the hygienic conditions in the gastronomy laboratories of a university in Colombia. The study conducted ATP bioluminescence detection and microbiological analysis on various surfaces and food handler's hands. The results indicated the presence of aerobic mesophilic bacteria and total coliforms on the surfaces, but no Escherichia coli, Staphylococcus aureus, Listeria monocytogenes, or Salmonella spp. The cutting-board had the highest microbial counts, while the countertop and serving dish had the lowest. Total coliform counts exceeded the acceptable limits on most surfaces. Correlations between ATP levels and microbial counts were not significant. ATP measurements indicated organic contamination, but not necessarily high microbial loads. The findings emphasize the importance of proper cleaning, disinfection protocols, and personal hygiene practices to prevent cross-contamination and ensure food safety. services Colombia handlers handler s hands coli aureus monocytogenes spp cuttingboard cutting board lowest significant contamination loads protocols crosscontamination cross

Abstract The use of mango peel, an agro-industrial byproduct rich in bioactive compounds, was the subject of this study, seeking an innovative application in the manufacture of sliced bread. This process is proposed as a way to create a nutritious and healthy food, rich in dietary fiber and total polyphenols. Mango peel flour of the Kent variety was obtained by drying, grinding, and sieving. An experimental design through the Response Surface Methodology (RSM) with a central composite rotatable design, was used to evaluate the impact of mango peel flour (5% to15%) and ascorbic acid (20 to100 ppm) in the bread formulation. Technological, sensory evaluations, and determinations of polyphenols and dietary fiber were carried out, using standard methods. The results showed that mango peel flour and ascorbic acid influence the texture of the bread, with formulations of 10% mango peel flour and 60 ppm ascorbic acid obtaining the best sensory ratings in color, appearance, aroma, and texture. The mango peel flour increased the fiber up to 13.25 g/100 g and polyphenols up to 1.187 g AGE/g dry weight (DW) in the sliced bread. These findings suggest that the inclusion of mango peel flour improves the nutritional and sensory quality of bread, showing its potential as a functional ingredient in the food industry. agroindustrial agro industrial compounds study drying grinding sieving RSM (RSM 5% 5 (5 to15% to15 20 (2 to10 formulation Technological evaluations out methods 10 6 color appearance aroma 1325 13 25 13.2 g100 100 g/10 1187 1 187 1.18 AGEg AGE DW (DW industry ( to1 2 132 13. g10 g/1 118 18 1.1 g1 g/ 11 1.

Resumo O aproveitamento da casca da manga, subproduto agroindustrial rico em compostos bioativos, foi objeto deste estudo, buscando uma aplicação inovadora na fabricação de pães de forma. Este processo é proposto como forma de criar um alimento nutritivo e saudável, rico em fibras alimentares e polifenóis totais. A farinha de casca de manga da variedade Kent foi obtida por secagem, moagem e peneiramento. Um desenho experimental por meio da Metodologia de Superfície de Resposta (MSR) com um projeto rotativo composto central, foi utilizado para avaliar o impacto da farinha de casca de manga (5% a15%) e do ácido ascórbico (20 a 100 ppm) na formulação do pão. Foram realizadas avaliações tecnológicas, sensoriais e determinações de polifenóis e fibras alimentares, utilizando métodos padronizados. Os resultados mostraram que farinha de casca de manga e ácido ascórbico influenciam na textura do pão, com formulações de 10% de farinha de casca de manga e 60 ppm de ácido ascórbico, assim obtendo as melhores notas sensoriais em cor, aparência, aroma e textura. A farinha de casca de manga aumentou a quantidade de fibra até 13,25 g/100 g e de polifenóis até 1,187 g AGE/g (peso seco) no pão de forma. Esses achados sugerem que a inclusão de farinha de casca de manga melhora a qualidade nutricional e sensorial do pão, mostrando seu potencial como ingrediente funcional na indústria alimentícia. bioativos estudo saudável totais secagem peneiramento MSR (MSR central 5% 5 (5 a15% a15 20 (2 10 tecnológicas padronizados 6 cor aparência 1325 13 25 13,2 g100 g/10 1187 1 187 1,18 AGEg AGE peso seco alimentícia ( a1 2 132 13, g10 g/1 118 18 1,1 g1 g/ 11 1,

Abstract Chocolate is a delectable sweet enjoyed all over the world. Made from dried cocoa beans, through the process of roasting, grinding, and conching, chocolate is known for its taste and flavor. Although the sugar content of chocolate is limiting its reach to the health-conscious population, chocolate is endowed with immense medicinal benefits. The major ingredient of chocolate, cocoa, Theobroma cacao L., is a plant known as the “Food of the Gods” due to the abundance of polyphenols present in it. Processing conditions and parameters affect the polyphenol stability. Roasting process conditions affect the polyphenols of cocoa beans, especially the epicatechin and procyanidin. The variety of cocoa beans, quality and presence of fat, sugar, emulsifiers, drying time, and temperature are the important influencing factors affecting the polyphenol content of chocolate. Chocolate possesses antioxidant, antidiabetic, anticancer, anti–inflammatory, and good mood food properties but it is also shown to be prebiotic and helps in alleviating the symptoms of Alzheimer’s and heart disease. The functional properties of chocolate can be enhanced by the addition of certain foods/ functional ingredients. This paper reviews the role of chocolate as a functional food, the effect of processing on polyphenols, and the recent developments in improving the functional properties of chocolates through fortification. world beans roasting grinding conching flavor healthconscious health conscious population benefits L L. Food Gods stability procyanidin fat emulsifiers time antioxidant antidiabetic anticancer antiinflammatory anti inflammatory anti–inflammatory Alzheimers Alzheimer s disease foods ingredients fortification

Abstract The Cerrado biome has tremendous social, heritage, and income-generating importance for traditional communities from this Brazilian region. Although the exotic fruits of Brazilian Cerrado are a subsistence source for communities that cultivate them and contribute to regional tourism promotion, they are not systematically studied. This study explores the potential of the biodiversity of exotic fruits from the Brazilian Cerrado biome as a promoter of food tourism. Exploring tourism and local production chains can enhance the development of Cerrado. Articulating this ‘new’ type of interaction between national public policies, local productive arrangements (LPA), traditional communities, and tourist activity actors can also help promote the exotic fruits from Cerrado. Thus, this is the first time the tourism experience emphasizing fruits has been explored as a promising alternative to regional development. social heritage incomegenerating income generating region promotion studied ‘new new policies LPA, LPA , (LPA) Thus (LPA

Abstract This work aimed to assess the effectiveness of utilizing Rhizopus oryzae for starch hydrolysis from Porva corn (Zea mays) by evaluating different conditions during the fungus growth process in solid-state fermentation and enzymatic hydrolysis. The goal is to propose a potential methodology to produce commodities like beer, bypassing the traditional grain malting phase. Solid-state fermentation (SSF) was employed to analyze fungal growth on cereal cooked at distinct time intervals (0 min, 30 min, and 60 min) over 72 hours, maintaining an incubation temperature of 32 ºC. Subsequent enzymatic hydrolysis, conducted in the liquid phase at different temperatures (32 ºC, 44 ºC, and 56 ºC) for 5 hours, aimed to extract maximum fermentable sugars. Parameters such as cell concentration, reducing sugars, and dissolved solids (ºBrix) were measured. Furthermore, solid samples obtained at each stage underwent Fourier Transform Infrared Spectroscopy (FTIR) spectroscopy analysis to identify changes in the composition of maize that occurred in each phase. The results indicate that the growth phase exhibited a significantly higher cell concentration of R. oryzae when corn was subjected to a 60-minute cooking pre-treatment. Conversely, the most favorable conditions for glucose concentration were observed during the hydrolysis phase at a temperature of 56 ºC, reaching up to 307 mgglucose/gcorn (51.23% of hydrolyzed starch). Subsequently, the obtained hydrolysate underwent fermentation for 84 hours using commercial yeast (Saccharomyces cerevisiae), resulting in a corn-based ferment with an alcohol content of 12% ABV, demonstrating that the process has good application potential in the manufacture of alcoholic beverages. Zea mays solidstate state beer Solidstate Solid SSF (SSF 0 ( min 3 6 7 ºC (3 4 sugars ºBrix (ºBrix measured Furthermore FTIR (FTIR R 60minute minute pretreatment. pretreatment pre treatment. treatment pre-treatment Conversely mgglucosegcorn mgglucose gcorn 51.23% 5123 51 23 (51.23 starch. . starch) Subsequently 8 Saccharomyces cerevisiae, cerevisiae , cerevisiae) cornbased based 12 ABV beverages 51.23 512 2 (51.2 1 51.2 (51. 51. (51 (5

Abstract Osmotic dehydration (OD) is a widely used technique for lowering the moisture content and water activity of biological products. During OD, food is immersed in an aqueous hypertonic solution of salt and/or sugar. Food and the surrounding osmotic solution have different osmotic pressures which allows for the transportation of solute from the osmotic solution into the food product. OD could be utilized as a fortification method by addition of solutes of interest to the osmotic solution. Adding vitamins, dietary fibers, and minerals (such as calcium, iron, and zinc) to the osmotic solution can be used to create food with specific health-promoting qualities. Fortification of fruit and vegetable goods would effectively minimize and prevent diseases linked to nutritional inadequacies due to the high consumption rate of these products. OD could be a simple, affordable, and effective way to fortify food for social, economic, and health benefits. This study compiles data from existing studies dating back approximately two decades, focusing on the possibility of adding or impregnating bioactive compounds into fruits and vegetables through OD as well as the effects of combining OD with vacuum, ultrasound, and pulse electric field techniques on the incorporation of these bioactive compounds into solid food matrices. A brief overview of current OD trends is also provided, highlighting the use of lower-calorie sugar replacements to improve process efficiency and raise overall product quality. This study emphasizes the need for more research into OD to fortify, improve functionality, and incorporate nutraceutical characteristics in the food industry. (OD products andor vitamins fibers such calcium iron zinc healthpromoting promoting qualities simple affordable social economic benefits decades vacuum ultrasound matrices provided lowercalorie lower calorie quality functionality industry

Abstract The study aimed to develop a mango ice cream (Mangifera indica L. cv. Bourbon) added with whey protein and evaluate its acceptability, using a 9 points hedonic scale. The participants were 157 tasters not affected by cancer and 75 patients undergoing chemotherapy at the Cancer Hospital in Cuiabá, in the state of Mato Grosso. The last group also evaluated the ice cream through sensory and well-being perceptions using the “Check all that apply” - CATA method. The ingredients for the ice cream formulation were mango, passion fruit, whey protein, and unflavored coconut oil. The attributes for the overall assessment established by tasters not affected by cancer were as follows: aroma, appearance, flavor, texture, and overall impression. The mango ice cream was free of contamination, with 4.6% of protein. In fact, 96.8% of participants reported liking the taste of ice cream. Even though the ice cream did not have added sugar, 87.26% of the participants rated the ideal sweetness level. Furthermore, more than 95% of them reported that they would buy the product. Regarding the tests carried out with patients undergoing chemotherapy treatment, 32% said the ice cream relieved their symptoms of nausea and 90% responded that they liked it in the affective test, validating the acceptability of the ice cream. The study proved the healthiness and sanity of consuming this ice cream, which is a well-accepted food, bringing benefits to patients undergoing the chemotherapy treatment. Still, above all, it used a fruit that has a regional and comfort food appeal, since for many patients, consuming mango ice cream brought back memories of their childhood. Mangifera L cv Bourbon scale 15 7 Cuiabá Grosso wellbeing well being Check apply method oil follows aroma appearance flavor texture impression contamination 46 4 6 4.6 fact 968 96 8 96.8 sugar 8726 87 26 87.26 level Furthermore 95 product treatment 32 90 test wellaccepted accepted Still appeal childhood 1 4. 96. 872 2 87.2 3 87.

Abstract Though obtained from vegetable ingredients, meat analogues are replacers of traditional meat products. They mimic the flavor, juiciness, and texture and look similar to their counterparts. The innovation relies on addressing nutrition, wellness, environmental, and social issues. Plant-based sources are seen as healthier and environmentally friendly for some people. Therefore, this review summarizes nutritious vegetable sources as alternative protein-based ingredients in meat analogues for sustainable development in the food production chain. A survey was conducted from January 2019 to December 2023 in three databases to find out the most used vegetable sources rich in protein, scientific journals, gaps, and legislation on this topic. The main protein-rich ingredients in the timeline publications were soybean, pea, chickpea, peanuts, oat, and isolates from these sources, besides microalgae extrudates. These raw materials add up the nutritional value and technological properties to meat analogues. Much was done in the later years concerning technology, although there are still gaps on specific legislations for plant-based products worldwide, investments in segregated plants within a meat industry and marketing, so people are more open and aware of the benefits. Concerning the outcomes of this research, it is possible to conclude that meat analogues will remain a focus, and more ingredients are prone to meet consumer demands of innovative and healthy products that go beyond the purpose of just nourishing but indeed offering extra benefits, and opening new possibilities of marketed products. flavor juiciness counterparts nutrition wellness environmental issues Plantbased Plant based Therefore proteinbased protein chain 201 202 journals topic proteinrich soybean pea chickpea peanuts oat extrudates technology plantbased plant worldwide marketing benefits research focus 20 2

Resumo Os análogos cárneos são substitutos dos produtos cárneos tradicionais, embora obtidos a partir de ingredientes vegetais. Eles imitam o sabor, a suculência, a textura e são semelhantes aos seus equivalentes. A inovação está em combinar nutrição, bem-estar, questões ambientais e sociais. Fontes vegetais são vistas como mais saudáveis e ecologicamente corretas por algumas pessoas. Portanto, esta revisão resume fontes vegetais nutritivas como ingredientes alternativos proteicos para análogos cárneos visando desenvolvimento sustentável na cadeia produtiva alimentícia. Foi realizada uma pesquisa de Janeiro de 2019 a Dezembro de 2023 em três bases de dados para se descobrir as principais fontes vegetais proteicas, periódicos científicos, lacunas e legislações sobre o tema. Os principais ingredientes proteicos encontrados na linha do tempo estipulada referem-se a soja, ervilha, grão de bico, amendoim, aveia e isolados dessas fontes, além de extrusados de microalgas. Essas matérias-primas agregam valor nutricional e propriedades tecnológicas aos análogos cárneos. Muito foi feito nos últimos anos em relação à tecnologia, embora ainda existam lacunas que dependem de legislações específicas para produtos vegetais mundialmente, investimentos em fábricas segregadas dentro de uma indústria de carne e marketing, para que as pessoas estejam mais abertas e conscientes dos benefícios. Como resultados desta pesquisa é possível concluir que os análogos cárneos continuarão em foco e mais ingredientes tendem a surgir para atender às demandas dos consumidores por produtos inovadores e saudáveis que vão além da nutrição, oferecendo benefícios extras e abrindo novas possibilidades de produtos comercializados. tradicionais sabor suculência equivalentes nutrição bemestar, bemestar bem estar, estar bem-estar sociais Portanto alimentícia 201 202 proteicas científicos tema referemse referem soja ervilha bico amendoim microalgas matériasprimas matérias primas tecnologia mundialmente marketing comercializados 20 2

Abstract Gamma-aminobutyric acid (GABA) is a non-protein amino acid with numerous health benefits, such as reducing hypertension, treating diabetes, and providing neuroprotection. GABA can be produced by lactic acid bacteria (LAB), but not all LAB produce GABA. Therefore, it is necessary to screen LAB isolates with the potential to be GABA producers. GABA was analyzed qualitatively using thin-layer chromatography (TLC) and quantitatively by Ultraviolet-visible (UV-Vis) spectrophotometer. Ten LAB isolates were evaluated for their ability to produce GABA. Among these, Pediococcus acidilactici YKP4 produced the highest concentration of GABA. P. acidilactici YKP4 as the highest GABA producer and Lacticaseibacillus rhamnosus BD2 as a probiotic candidate were further studied to increase GABA production in de Man Rogosa Sharpe (MRS) broth by providing monosodium glutamate (MSG) as the precursor and applying different initial pH and incubation time. The highest production of GABA by P. acidilactici YKP4 (3.30±0.03 g/L) was obtained by the addition of 1% MSG while that of L. rhamnosus BD2 (2.67±0.07 g/L) by 2% MSG with initial pH of 5.0 and incubation time of 72 h. Application of both LAB as a starter culture for milk fermentation showed that GABA production in milk was lower than in MRS broth. Enrichment of milk with MSG increased GABA from 1.80±0.03 g/L to 1.94±0.02 g/L in P. acidilactici YKP4 with 1% MSG, and from 1.15±0.03 g/L to 1.33±0.04 g/L in L. rhamnosus BD2 with 2% MSG. Besides, P. acidilactici YKP4 and L. rhamnosus BD2 were considered as potential LAB for GABA production and can be applied to ferment milk as a functional food. Gammaaminobutyric Gamma aminobutyric (GABA nonprotein non protein benefits hypertension diabetes neuroprotection LAB, , (LAB) Therefore producers thinlayer thin layer TLC (TLC Ultravioletvisible Ultraviolet visible UVVis UV Vis (UV-Vis spectrophotometer these YKP P BD (MRS (MSG 3.30±0.03 330003 3 30 0 03 (3.30±0.0 gL g L 1 2.67±0.07 267007 2 67 07 (2.67±0.0 50 5 5. 7 h 180003 80 1.80±0.0 194002 94 02 1.94±0.0 115003 15 1.15±0.0 133004 33 04 1.33±0.0 Besides food (LAB 3.30±0.0 33000 (3.30±0. 2.67±0.0 26700 6 (2.67±0. 18000 8 1.80±0. 19400 9 1.94±0. 11500 1.15±0. 13300 1.33±0. 3.30±0. 3300 (3.30±0 2.67±0. 2670 (2.67±0 1800 1.80±0 1940 1.94±0 1150 1.15±0 1330 1.33±0 3.30±0 330 (3.30± 2.67±0 267 (2.67± 180 1.80± 194 1.94± 115 1.15± 133 1.33± 3.30± (3.30 2.67± 26 (2.67 18 1.80 19 1.94 11 1.15 13 1.33 3.30 (3.3 2.67 (2.6 1.8 1.9 1.1 1.3 3.3 (3. 2.6 (2. 1. 3. (3 2. (2 (

Abstract Gluten-free products and non-alcoholic beverages have become popular global trends. This study assessed strategies for producing low-alcoholic and low or gluten-free beers. Barley malts were fermented by Saccharomyces cerevisiae or Saccharomycodes ludwigii, and commercial endopeptidase was used to reduce gluten. S. cerevisiae is the most used yeast in alcoholic beer, so vacuum evaporation was used to reduce values of ethanol. S. ludwigii produces less alcohol, however, there was no data reported it would ferment on a semi-industrial scale. The physiochemical parameters in rice malt beers were similar to both yeasts. However, the parameters found differed for beer with barley malt mainly ethanol values, confirming the fermentative difference by tested strains. Volatile composition was evaluated and analyzed by multivariate analysis. The beers proposed by different methodologies: S. cerevisiae with barley malt, peptidase, and evaporation exhibited aromas of floral and featuring beer and spice notes, among others; S. ludwigii fermentation with barley malt and peptidase showcased aromas rich in floral and fresh accents, among others; and, S. cerevisiae with malted rice exhibited notes evoking fruity notes reminiscent of roses and S. ludwigii using malted rice was associated with aromas featuring fruity attributes and emitting rancid notes, among others. Among all the strategies tested, the one using barley malt, enzyme, and S. cerevisiae proved results in terms of aromatic parameters, even with the final boiling process to remove the alcohol. Glutenfree Gluten free nonalcoholic non trends lowalcoholic glutenfree gluten S alcohol however semiindustrial semi industrial scale yeasts However strains analysis methodologies others accents enzyme

Abstract Symbiotic fermented kinds of milk are products with probiotic microorganisms and a simultaneous prebiotic effect. The presence of fibers or oligosaccharides causes it. This work aimed to evaluate and model fermented milk beverage production with probiotic microorganisms and in situ Galactooligosaccharides (GOS) synthesis. GOS enzymatic production was maximized through the mathematical model, and finally, the mathematical prediction was experimentally validated. For this purpose, the enzymatic kinetics of GOS production from Aspergillus oryzae β-galactosidase enzyme was experimentally evaluated for different initial lactose concentrations (30%, 35%, and 40% w/v) and enzyme/lactose ratio (R: 0.2%, 0.4%, and 0.6%). In addition, the fermentative kinetics of lactic acid and biomass production were evaluated using the probiotic strain Lactobacillus acidophilus. The parameters correlation for both models was then performed. A unified model determined the process conditions that maximize GOS concentration in the fermented milk beverage. According to the model, the operating values that maximized the GOS production were 40% of initial lactose, R: 0.15%, 20 min of enzymatic reaction, and 17 h of fermentative reaction. The final fermented milk drink showed a GOS content of 2.9 g/portion of 200 g, guaranteeing the recommended daily values of the prebiotic with the consumption of two servings. effect it (GOS synthesis finally validated purpose βgalactosidase β galactosidase 30%, 30 (30% 35 35% 40 w/v wv w v enzymelactose R (R 02 0 2 0.2% 04 4 0.4% 0.6%. 06 0.6% . 6 0.6%) addition acidophilus performed 015 15 0.15% reaction 1 29 9 2. gportion g portion servings 30% 3 (30 0.2 0.4 0.6 01 0.15 (3 0. 0.1 (

Abstract Spirulina (Arthrospira platensis) production dominates the global microalgae market due to its high nutritional value. Spirulina can be cultivated in ponds with quality control due to the possible growth of cyanotoxins like Microcystis sp. that produce microcystins. The Enzyme-Linked Immunosorbent Assay (ELISA) method was used and validated with linearity, precision, reproducibility, and accuracy parameters that met the criteria for microcystin analysis. The regression curve gave the linear regression, the value of the coefficient of correlation (r) 0.99 showed a very strong correlation, and coefficient determination (R2) was 0.988 (R2 > 0.90). The precision analysis in repeatability (RSDanalysis < 2/3RSD Horwitz) and reproducibility (RSDanalysis < RSD Horwitz) showed an acceptable value with a significance value of 0.191 (p-value <0.05) that showed no significance difference. The accuracy from spiking analysis with a recovery percentage of 79.90±17.97% was still within the range of 40% to 120%, with a LOD value of 0.1 µg/kg. Analysis completed on spirulina powder showed that the spirulina product has a good quality with microcystin levels of 1.39 ± 0.16 µg/kg (dry basis), 719 times below the predetermined limit of 1000 µg/kg based on the Oregon Health Division Regulation for blue-green algae (BGA). Arthrospira platensis sp microcystins EnzymeLinked Enzyme Linked ELISA (ELISA linearity r (r 099 0 99 0.9 R2 R 0988 988 0.98 (R 0.90. 090 0.90 . 90 0.90) RSDanalysis 23RSD 2 3RSD Horwitz 0191 191 0.19 pvalue p <0.05 005 05 difference 79901797 79 17 97 79.90±17.97 40 120 120% 01 1 0. µgkg µg kg 139 39 1.3 016 16 dry basis, basis , basis) 71 100 bluegreen blue green BGA. BGA (BGA) 09 9 098 98 019 19 <0.0 00 7990179 7 79.90±17.9 4 12 13 3 1. 10 (BGA <0. 799017 79.90±17. <0 79901 79.90±17 7990 79.90±1 799 79.90± 79.90 79.9 79.

Abstract Food supplements commonly present nutritional quality, especially in plant-origin foods, contributing to the population's quality of life. The use of babassu mesocarp flour in the preparation of food supplements contributes to human nutrition as it is a nutritionally balanced food concerning carbohydrates, proteins, lipids, and minerals. Babassu fruits were collected in five municipalities in the state of Maranhão/Brazil, and the mesocarp was extracted to develop four food supplement formulations per municipality. Firstly, babassu mesocarp flour was prepared in a drying and sterilization process and, subsequently, the manufacturing process of the babassu coconut flour food supplement was added with natural soy extract. The samples were subjected to proximate composition analysis to determine the percentages of carbohydrates, lipids, proteins, moisture, lignin, and energy values (kcal/100 g). The study presented a product rich in carbohydrates (86%), protein values above 10% in the composition, and an average of 19% lipids, presenting a nutritional balance suitable for daily use by the population and even high-performance athletes. plantorigin plant origin foods populations s life proteins lipids minerals MaranhãoBrazil Maranhão Brazil Maranhão/Brazil municipality Firstly subsequently extract moisture lignin kcal/100 kcal100 kcal 100 (kcal/10 g. g . g) 86%, 86 86% , (86%) 10 19 highperformance high performance athletes kcal/10 kcal10 (kcal/1 8 (86% 1 kcal/1 kcal1 (kcal/ (86 kcal/ (kcal (8 (

Abstract This study, a novel exploration into the interaction of zinc oxide (ZnO) and lactic acid bacteria (LAB) in yogurt, aims to analyse the morphology and consumer acceptance by organoleptic test effects through yogurt, yogurt probiotics, and yogurt mixtures containing zinc oxide (ZnO). The Scanning Electron Microscopy-Energy Dispersive X-Ray Spectroscopy (SEM-EDX) and Fourier Transform Infrared (FTIR) were used to analyse the morphology and functional group of the samples. Four samples were prepared: A) yogurt; B) yogurt + ZnO; C) yogurt + probiotics; D) yogurt + probiotics + ZnO. The addition of ZnO to the yogurt structure increased the compactness and homogeneity of the structure, according to microscopic visual inspection (yogurt B and D). The addition of ZnO did not affect the functional group of the yogurt. Importantly, the organoleptic testing, which includes hedonic and hedonic tests carried out by semi-trained panelists, resulted in overwhelmingly positive responses to the product, indicating its potential for consumer acceptance. study (ZnO LAB (LAB . MicroscopyEnergy Microscopy Energy XRay X Ray SEMEDX SEM EDX (SEM-EDX FTIR (FTIR prepared A C D D. Importantly testing semitrained semi trained panelists product