DEVELOPMENT OF A FUNCTIONAL FOOD OF AREQUIPE FORTIFIED WITH MORINGA AND STEVIA. Beisy L. Maya*, Karen P. Martínez ** * Faculty of Bacteriology and Clinical Laboratory. University of Santander UDES. ** Microbiologist with emphasis on food, University of Pamplona. beis_luce@hotmail.com ABSTRACT The arequipe is a very consumed food for all kinds of population from the infant to the elderly, for its versatility, pleasant taste and presentation. The objective of this study was to develop a functional food based on arequipe fortified with moringa and Stevia. For this purpose, different tests were carried out using 6 proposed formulations. Subsequently, the optimal formula was chosen according to its organoleptic characteristics and then microbiological analyzes were performed for the determination of mesophilic aerobes, total coliforms, fecal coliforms by NMP, molds and yeasts and Staphylococcus aureus. In the same way, the bromatological analysis was carried out as: moisture, ash, total carbohydrates, fat, protein, crude fiber, iron and caloric intake in the Enzipan S.A laboratory, in the city of Bogotá. The microbiological analysis showed that the analytes are within the permissible levels by the norm 2310 of 1986, for this type of product corresponding to aerobic mesophiles> 1600, total coliforms 2 -20 cfu / g and in the case of fecal coliforms, fungi and yeasts and Staphylococcus aureus growth was not observed. On the other hand, the results obtained in the bromatological analysis are within the parameters established for this type of product. It is concluded that the arequipe made with stevia and fortified with moringa contributes 0.40 mg of iron and 227.9Kcal in 100g of arequipe, compared with a conventional arequipe that contains 0.17 mg of iron and contributes 320kcal, which indicates that the product developed in this research can be included as a nutritious and low calorie food. Key words: functional food, arequipe, moringa, Stevia