Combining fruit pulp and rice protein agglomerated with collagen to potencialize it as a functional food: particle characterization, pulp formulation and sensory analysis.

In this study, agglomeration process was applied in concentrated rice protein (RP) powder using hydrolyzed collagen (HC) as binder to improve wetting time and flowability, aiming at its application in the food industry, namely for fruit pulp supplementation. Fruit pulps from acerola (), cashew (), guava (), soursop (), passion fruit () and mandarin () replaced in 1-5% (w/w) by RP or RP agglomerated with collagen were evaluated in terms of viscosity/color and sensory attributes. The addition of RP led to changes in the color of the pulps analyzed, resulting in a red and yellowish color.

Acceptability of tropical fruit pulps enriched with vegetal/microbial protein sources: viscosity, importance of nutritional information and changes on sensory analysis for different age groups.

The combination of products traditionally consumed with other components with the alleged classification of functional food has become a continuous reality, if not a necessity. This article investigated the supplementation of tropical fruit pulps (acerola-, guava-, passion fruit- and mandarin-), with 5-10% (m/V) on vegetal/microbial protein sources (soy protein, beer yeast and bee pollen). Viscosity and colour analysis were carried out and differences between fruit pulp with no addition and those supplemented were verified, with a specific importance to soy protein, which increased 5-10 times pulps viscosity, while the remaining supplemented formulations, 1.