The purpose of the work was to obtain the technological parameters for the production of an instant soft drink from Euterpe oleracea (huasaí) and Myrciaria dubia (camu camu), with nutritional value and antioxidant capacity; with a completely experimental design for both the drying and formulation process of the instant soft drink. The results obtained in the atomization process were; 160 °C temperature at 6% gum arabic concentration, using a feed flow rate of 16.5mL/min, for the two pulps Euterpe oleracea and Myrciaria dubia; obtaining a yield of 62.18% for huasaí and 59.20% for camu camu. Corresponding to the sensory analysis, no significant difference in acceptance was found between the two formulations of the instant soft drink. The physicochemical results of formulation A of the instant soft drink containing (huasaí 10g, camu camu 2g, chancaca 14), showed that it has fatty acids ...