## 3 Results and Discussion  
### Bocaiiva Powder-Pulp Characterization  
Table 2 shows the chemical composition of the bocaiiva pulp. The pulp had low moisture (6.22 g/100 g) and protein (2.94 g/100 g) contents and high lipid (9.15 g/100 g) and ash (3.15 g/100 g) contents, similar to that previously described (3.26 g/100 g) [48]. Furthermore, the bocaiiva powder-pulp had a low soluble solid content (3.10 \({}^{\circ}\)Brix) and a pH close to that reported by [PERSON] et al. [49] (5.48), which corroborates the low titratable acidity (0.24 mg/mL) found in the present study. Bocaiiva powder-pulp showed high values for a* and b*, indicating the presence of yellow and red colors, respectively. In addition, the hue value was between 0\({}^{\circ}\) and 90\({}^{\circ}\), which indicates a red to yellow color, indicating that the color of the bocaiiva powder-pulp is orange, with low saturation (a Chroma value close to 0). The vitamin C content of the fruit can decrease following pulp processing, depending on the method used. This was observed in our study, as the fresh pulp contained \(\sim\)34 mg of vitamin C per 100 g (results not shown), while the dehydrated pulp contained \(\sim\)13 mg/100 g. A 72% reduction in vitamin C between fresh and dehydrated apples was also reported by [PERSON] et al. [50]. In contrast, dehydration via water evaporation can concentrate other compounds in the pulp, such as carotenoids and phenolic compounds. This was observed in this study, as the unprocessed pulp contained \(\sim\)1 mg and \(\sim\)81 mg of carotenoids and phenolic compounds per 100 g, respectively (results not shown), and the processed bocaiiva powder-pulp contained 6.34 mg and 216.58 mg per 100 g, respectively. The carotenoid content in the pulp was close to that reported for dehydrated acerola residue (\(\sim\)8 mg/100 g) [51], which is considered to be a good source of these compounds. Antioxidant activity, as measured using the ABTS method, was also higher (557 uM TROLOX/g) than previously reported in another study by our group in which we analyzed fresh pulp (2.6 uM TROLOX/g) expressed on a dry basis [52]. This difference may be because the ABTS method measures the antioxidant activity of both hydrophilic and lipophilic compounds [53], which may be more available after the water has evaporated after dehydration. Chemical and Technological Characterization and Microbiological Viability of the Fermented Beverages during Storage  
Figure 1 shows the pH (1A), acidity (1B), soluble solids (1C), and osmolality (1D) of the kefir-fermented soymilk beverages supplemented with inulin and/or bocaiiva powder-pulp at 1, 6, 11, and 16 d. The pH of the CONT beverage (Figure 1A) showed no significant difference during storage, unlike what occurred with the other treatments where the values decreased from 4.22 to 3.75 for IN3.5, from 4.34 to 4.12 for BO3.5, from 4.43 to 4.07 for BO7.0, and from 4.19 to 3.93 for BO + IN, from day 1 to day 16. These values were lower than the values previously reported for kefir-fermented soy beverages containing inulin [25; 27]. A pH < 4.5 guarantees the microbiological safety of food products due to it decreasing the development of pathogenic and spoilage microorganisms [54]. Similarly, we did not observe a significant difference for the titratable acidity during storage (Figure 1B), but we observed an increase in acidity in the other evaluated treatments ranging of 1.50 and 3.70% for IN3.5, 1.54 and 2.56% for BO3.5, 1.81 and 2.73% for BO7.0, and 2.87 and 3.76% for BO + IN from day 1 to day 16. A decrease in pH was observed over the 16 d of storage, which, together with the increase in acidity, demonstrated that these beverages became more acidic, probably due to the metabolism of the kefir microorganisms present in the beverage [20].