Utilization of ripe coconut water in the development of probiotic gelatin.
Beatriz Patricio RochaPedro Luan de Brito LopesMiqueas Oliveira Morais da SilvaAna Catarina Guimarães GomesFlávia Carolina Alonso BuritiIsanna Menezes FlorêncioEliane Rolim FlorentinoPublished in: PeerJ (2024)
of carbohydrates. The development of the gelatin made it possible to obtain a differentiated product, contributing to diversification in the food sector, providing a viable alternative for maintaining consumer health and reducing costs compared to desserts already available on the market.