Originating in the Caucasian mountains, kefir grains produce a viscous drink from lactic acid fermentation, this fermentation occurs when the microbiological mass of kefir grains uses lactose present in milk as a nutrient. As the total sugar breaks down, yogurt becomes very acidic, thus causing the need to add components such as sugar and sweetener to consume it, but the food will become more caloric. There is therefore a need to seek new methodologies for flavoring this product. Thus the current study aimed to use Amazonian fruits with strong and characteristic jelly-like flavors to produce a biotechnological innovation in the area of natural product chemistry, since Amazonian fruits are still little known in relation to their chemical and chemical compositions. health benefits. For this purpose, laboratory procedures were used to obtain the passion fruit pulp, camu camu and cocoa pulp, to evaluate their chemical characterization, to prepare jam from the pulp, to obtain and to prepare kefir yogurt, to perform an experiment to determine shelf life, make sensory and physicochemical analysis of the final product and analyze the statistics of the data to be obtained.
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