DEVELOPMENT AND TECHNOLOGICAL CHARACTERIZATION OF POWDER FORMULATIONS BASED ON COCOA AND FREEZE-DRIED CUPUAÇU FOR INSTANT DRINKS OF SPECIAL DIETS.

The present study aimed to develop and characterize functional powder formulations for the preparation of cocoa-based beverages, with partial replacement by freeze-dried cupuaçu, aimed at special diets and groups with dietary restrictions, such as dysphagic individuals, vegans and the elderly. 11 formulations (X1 to X11) containing bioactive ingredients were elaborated and evaluated for water activity, moisture, mixing time, particle size, wettability, angle of repose, solubility and compaction index, essential parameters for the stability and processability of the products. The water activity values ranged from 0.474 to 0.498 and the moisture contents from 4.7% to 6.0%, both below the critical limit of 0.6, indicating excellent microbiological and physicochemical stability, with low susceptibility to oxidative degradation. The optimal mixing time, determined at 9 minutes, was sufficient to ensure homogeneity without segregation. The particles showed an ideal average diameter, ranging from 0.231 to 0.316 mm. This particle size, crucial for instant drinks, not only ensured good fluidity and solubility, but also provided a remarkably fast wettability, from only 2.66 to 3.85 seconds, a performance that attests to the superior dispersion capacity of the powder in water, while the resting angle (28.7°–35.3°) and the compaction index (9.41%–13.39%) confirmed good fluidity and flow, suitable for industrial filling and replenishment operations. The integration of the results showed a positive correlation between granulometry, wettability and fluidity, demonstrating physical and technological balance between the formulations