_____________________________________________________________________________________________________ *Corresponding author: Email: joanadarcpma@hotmail.com; International Journal of Plant & Soil Science 28(4): 1-7, 2019; Article no.IJPSS.49617 ISSN: 2320-7035 Physico-chemical Characterization of Blends Based on Milk and Catole Coconut Pulp Joana D’arc P. Matos 1* , Rossana Maria F. Figueirêdo 1 , Luis Paulo F. R. Silva 1 , Maria Suiane de Moraes 1 , Semirames do N. Silva 1 , Zanelli Russeley T. da Costa 1 , José Alexandre de M. Queiroz 1 , Larissa Monique de S. Rodrigues 1 and Agdylannah F. Vieira 1 1 Federal University of Campina Grande, R. Aprígio Veloso, 882 - Universitário, 58429-900, Campina Grande, Brazil. Authors’ contributions This work was carried out in collaboration with all authors. Author JDPM designed the study, performed the physical-chemical and statistical analyzes, wrote the protocol and wrote the first draft of the manuscript. Authors RMFF and JAMQ conducted the study and managed the corrections of the manuscript. Authors LPFRS and MSM performed physicochemical analysis of the research. Authors ZRTC and SNS managed the statistical analyzes. Authors AFV and LMSR coordinated bibliographical research. All authors have read and approved the final manuscript. Article Information DOI: 10.9734/IJPSS/2019/v28i430117 Editor(s): (1) Dr. Ho Lee Hoon, Department of Food Industry, Faculty of Bioresources and Food Industry, Universiti Sultan Zainal Abidin (UniSZA), 22200 Besut, Terengganu, Malaysia. Reviewers: (1) Phyu Phyu Myint, University of Yangon, Myanmar. (2) Jayath P. Kirthisinghe, University of Peradeniya, Sri Lanka. Complete Peer review History: http://www.sdiarticle3.com/review-history/49617 Received 20 March 2019 Accepted 14 June 2019 Published 01 July 2019 ABSTRACT Aims: Coconut catole is the fruit of the Syagrus cearenses palm tree, whose pulp is usually eaten in its natural form. The formulation of blends is intended to improve the acceptance of fruit with potential to be exploited. The objective of this work was to evaluate the physico-chemical characteristics of the whole coconut pulp and the blends formulated with the pulp and milk. Place and Duration of Study: The coconut catole (Syagrus cearensis) were collected in the surroundings of location 551'30 "S, 35º21'13 "O, in Rio Grande do Norte. The work was carried out from January to February 2019. Methodology: The formulations were elaborated by mixing the proportions of 30 and 50% of standardized commercial milk with the whole catole coconut pulp. The products were submitted to Original Research Article