The actions and priorities of the Strategic Action Plan to Combat Chronic Non-Communicable Diseases in Brazil include the consumption of vegetables and fruit, as they are sources of vitamins, minerals and fibers. Thus, also meeting the demand for foods with convenient consumption, together with microbiological and nutritional security, we

Aims: To produce a yogurt with the addition of beet and unripe banana flours in order to add nutritional value and make this drink a functional food, since the supply of vitamins, minerals, and fibers can help in the prevention of non-transmissible chronic diseases (NTCDs). Methods: Microbiological, physicochemical, and sensory analyses were performed to certify its innocuousness to health, nutritional improvement, and acceptance by consumers, respectively. Results: The yogurt containing 4% of each flour presented coliforms at 45ºC within the maximum values established by the current legislation, as well as increased nutritional value, with emphasis on a 21% increase in proteins and 133% in minerals. It also had a decrease in moisture content, resulting in a longer shelf-life product. Three yogurt formulations (4%, 3%, and 2%) were prepared for the sensory analysis, which showed a preference for the formulation with the lowest concentration of beet flour (p>0.05). Concerning the purchase intention, the results indicated the tasters might buy the product if it were available on the market. Conclusion: unripe banana and beet flours behaved as promising ingredients, from a functional point of view, as they enrich yogurt with antioxidant and bioactive compounds, demonstrating the potential of this new food product in preventing oxidative damage to health.

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