eng Science and Education Publishing Journal of Food and Nutrition Research 2333-1240 2023-05-07 11 5 333 344 10.12691/jfnr-11-5-1 JFNR20231151 article Giselle Duarte giselle.oliveira@ifrj.edu.br, marco.miguel@micro.ufrj.br, afarah 1 2 Ilana Felberg 3 Veronica Calado 4 Juliana DePaula 4 Monalisa S. C. de Jesus 4 Rosires Deliza 4 Marco Antonio L. Miguel giselle.oliveira@ifrj.edu.br, marco.miguel@micro.ufrj.br, afarah 5 Adriana Farah giselle.oliveira@ifrj.edu.br, marco.miguel@micro.ufrj.br, afarah 5 Universidade Federal do Rio de Janeiro, Instituto de Nutri??o Josu¨¦ de Castro, Av. Carlos Chagas Filho, 373, CCS, bloco J, Cidade Universit¨¢ria - Ilha do Fund?o, CEP 21941-902, Rio de Janeiro, Brasil Embrapa Agroind¨²stria de Alimentos, Rio de Janeiro, Brasil Universidade Federal do Rio de Janeiro, Escola de Qu¨ªmica, Centro de Tecnologia, bloco E, Cidade Universit¨¢ria - Ilha do Fund?o, CEP 21941-909, Rio de Janeiro, Brasil Universidade Federal do Rio de Janeiro, Instituto de Microbiologia Paulo de G¨®es, Av. Carlos Chagas Filho, 373, CCS, bloco I, Cidade Universit¨¢ria - Ilha do Fund?o, CEP 21941-902, Rio de Janeiro, Brasil This study aimed at developing a probiotic fermented soymilk-based dessert containing coffee and soybean hull. Nine fermented formulations were elaborated with 10% powdered soymilk (w/v), varying percentages of sugar, arabica soluble coffee, and soy hull. They were fermented with probiotic strains of Lactobacilli and Bifidobacteria (106 CFU/mL). One hundred and twenty-nine adults from Rio de Janeiro/RJ and Curitiba/PR, Brazil, evaluated the acceptance of the formulated products. The final formulation was physicochemically characterized. During 6h fermentation, the probiotics count increased from 106 to 108 in both strains. The well-accepted formulation contained 15% sucrose, 1% soy hull, and 0.5 or 1.5 % soluble coffee (score: 6.6±1.5 on a 9-point-scale). Alternatively, sucrose can be replaced by other types of sweeteners. Young people (n=45) who drank 2-4 cups of coffee per day liked the product the most (score: 7.1±1.4). While fermentation did not affect the total soy isoflavones content, it decreased the content of coffee chlorogenic acids by 32.6% but produced bioavailable phenolic acids as metabolites. A decrease in the content of flatus-producing oligosaccharides was also observed. In conclusion, probiotics fermentation and the addition of arabica soluble coffee made possible the development of a well-accepted and potentially healthy beany-flavor-free, dairy-free, pudding-like dessert. http://pubs.sciepub.com/jfnr/11/5/1/jfnr-11-5-1.pdf dairy-free probiotic phenolic compounds soymilk soy hull vegan