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.