FORMULATION AND TECHNOLOGICAL CHARACTERIZATION OF FUNCTIONAL CAPPUCCINO POWDER WITH FREEZE-DRIED COFFEE, OATS AND PREBIOTIC FIBERS.

Development and technological characterization of functional cappuccino powder based on freeze-dried coffee, oat milk, fibers and sweetener. The present study aimed to develop and characterize a functional cappuccino powder made with freeze-dried coffee, oat extract, polydextrose, psyllium, cinnamon and sucralose, aiming to obtain a stable product, easy to reconstitute and with physical-technological properties suitable for industrial application. The results showed water activity ranging between 0.271 and 0.298 and moisture content between 2.8 % and 3.3 %, values considered ideal for powder products with a long shelf life, ensuring physicochemical and microbiological stability. The predominant particle size between 150 and 500 μm indicated adequate particle distribution, promoting homogeneous dispersion and efficient solubility. The bulk density (0.41 g·cm⁻³) and compacted density (0.55 g·cm⁻³) resulted in a Carr index of 20.7 % and a Hausner ratio of 1.26, classifying the powder with moderate fluidity, but compatible with industrial packaging and transport processes. The mean angle of repose of 31.2° confirmed good stability and yield capacity. The wettability of 42 s and the reconstitution time of 67 s indicated moderate to slow dispersion, a result attributed to the high hydrophilic nature of the soluble fibers (psyllium and polydextrose) and the consequent gel formation, which, however, did not compromise the final homogeneity of the reconstituted beverage. The solubility index of 89.4 % reflected excellent dissolution performance, ensuring visual homogeneity and creamy texture after reconstitution