## 3 Results and Discussion
### Bocaiiva Powder-Pulp Characterization
\begin{table}
\begin{tabular}{c c c c c c} \hline \hline
**Time (d)** & **CONT** & **IN3.5** & **BO3.5** & **BO7.0** & **BO + IN** \\ \hline \multicolumn{5}{c}{**L*} \\ \hline
**0** & 69.48 \(\pm\) 2.84 a & 66.22 \(\pm\) 4.27 a & 65.36 \(\pm\) 2.24 b & 67.22 \(\pm\) 0.89 b & 63.00 \(\pm\) 1.06 b \\
**6** & 68.36 \(\pm\) 1.79 a & 67.95 \(\pm\) 2.58 a & 68.50 \(\pm\) 1.31 a & 66.13 \(\pm\) 0.58 a & 64.85 \(\pm\) 1.79 a \\
**11** & 66.00 \(\pm\) 4.58 ab & 60.30 \(\pm\) 2.71 bc & 66.62 \(\pm\) 1.42 c & 67.64 \(\pm\) 1.33 d & 64.75 \(\pm\) 0.48 bc \\
**16** & 60.9 \(\pm\) 5.14 a & 59.93 \(\pm\) 3.48 a & 65.17 \(\pm\) 1.36 a & 67.66 \(\pm\) 0.91 c & 63.87 \(\pm\) 1.31 a \\ \hline \multicolumn{5}{c}{**Chroma**} \\ \hline
**0** & 17.27 \(\pm\) 1.22 a & 8.62 \(\pm\) 3.26 b & 14.60 \(\pm\) 3.16 cab & 18.96 \(\pm\) 1.69 d & 25.15 \(\pm\) 1.05 e \\
**6** & 9.03 \(\pm\) 1.84 a & 8.46 \(\pm\) 3.30 b & 14.07 \(\pm\) 1.99 c & 20.23 \(\pm\) 0.74 d & 24.55 \(\pm\) 1.06 e \\
**11** & 10.68 \(\pm\) 4.48 a & 6.75 \(\pm\) 2.33 ac & 12.95 \(\pm\) 2.16 ab & 16.07 \(\pm\) 1.59 c & 26.00 \(\pm\) 0.90 d \\
**16** & 6.52 \(\pm\) 3.35 a & 6.26 \(\pm\) 2.25 b & 15.05 \(\pm\) 2.22 c & 18.22 \(\pm\) 1.97 ad & 24.49 \(\pm\) 1.66 e \\ \hline \multicolumn{5}{c}{**hue**} \\ \hline
**0** & 77.55 \(\pm\) 3.82 a & 73.15 \(\pm\) 6.05 b & 83.00 \(\pm\) 3.14 c & 88.32 \(\pm\) 1.46 d & 85.64 \(\pm\) 1.08 e \\
**6** & 74.32 \(\pm\) 2.68 a & 73.32 \(\pm\) 3.30 b & 83.56 \(\pm\) 2.45 c & 89.07 \(\pm\) 0.58 d & 86.62 \(\pm\) 1.06 e \\
**11** & 75.85 \(\pm\) 7.01 a & 68.49 \(\pm\) 4.15 b & 81.28 \(\pm\) 2.45 c & 84.87 \(\pm\) 1.59 d & 85.93 \(\pm\) 0.90 e \\
**16** & 63.49 \(\pm\) 11.62 a & 64.42 \(\pm\) 8.02 b & 83.43 \(\pm\) 3.82 c & 87.20 \(\pm\) 1.97 d & 87.11 \(\pm\) 1.87 e \\ \hline \hline \multicolumn{5}{c}{CONT, without adding ingredients; IN3.5: with the addition of 3.5% inulin (\(m/v\)); BO3.5: with the addition of 3.5% bocaitva powder-pulp (\(m/v\)); BO7.0: with the addition of 7.0% bocaitva powder-pulp/p} and BO+IN: addition of 3.5% inulin + 3.5% bocaitva powder-pulp. Different letters indicate a statistical difference between the fermented beverages during the shelf life by the Tukey test (\(p<\) 0.05).} \\ \hline \end{tabular}
\end{table} 
Table 3: Chromatic analysis of kefir-fermented soymilk supplemented with inulin and/or bocaitva powder-pulp at 1, 6, 11, and 16 days of storage. ficial properties to the human organism can be attributed both to the presence of viable microorganisms and to the production of metabolites by these microorganisms from the substrate that is being fermented [20, 62]. Bioactive Compounds in Kefir-Fermented Beverages Supplemented with Inulin and/or Bocaiiva Powder-Pulp  
Table 5 shows the chemical composition of kefir-fermented soymilk supplemented with inulin and/or Bocaiiva powder-pulp. There was no significant difference between the values found for vitamin C for the different beverages developed in the present work. The vitamin C value found for kefir-fermented beverages supplemented with inulin and/or Bocaiiva powder-pulp was close to what had been reported for cranberry (25 mg/100 g) [63] and strawberry (17 mg/100 g) [64] juices. Higher content of carotenoids was found for the formulation containing the highest amount of Bocaiiva powder-pulp as this ingredient is the biggest contributor to this bioactive compound. [PERSON] et al.