Sensory and Nutrient Composition of ‘Smoothie’ Prepared by Vegetable and Fruits

Abstract

Smoothies are fruit- and/or vegetable-based products in form of beverages that are typically semi-liquid, thick in consistency, and mainly consist of purees and juices. Other ingredients, such as yogurt, milk, ice cream, sugar, honey, or simply water may also be added. The present study aimed to examine the effect on sensory properties, nutrient and antioxidant content of Smoothie elaborate smoothie products based on bananas, pumpkins, and purple carrots. prepared by incorporation of  Papaya, Orange and Carrot in different proportion. Three different types of treatments were prepared by incorporating Vegetable (Carrot) and Fruits (Papaya and Orange)  ranging from 35g, 40g and 45g and 5ml, 10ml and 15ml respectively, Carrots ranging from 15g, 10g, 5g, and 10g of Jaggery was also incorporated which remained constant in all three treatments. The products were evaluated for sensory attributes based on 9 Point Hedonic Score. The results suggested that Smoothie incorporated in the ratio of (20:10:40:10:20:10) T2 was liked very much. Whereas, Smoothie incorporated in the ratio of (20:15:45:5:25:10) T3 was liked moderately and Smoothie incorporated in the ratio of (20:5:35:15:15:10) T1 was liked the least and resulted in decreased mean score of Overall Acceptability. The data obtained for Proximate Analysis, Mineral and Antioxidant content was done by using AOAC methods. Differences among the Sensory Score and nutrient content of the developed food product was done by using various Statistical Analysis methods like ANOVA, CD and ‘t’ test.  The nutritional composition of the the best treatment (T2 ) resulted to be higher than that of control (T0 ). The best treatment of Smoothie had the Moisture content of 71.8%, and Ash content of 2.0g per 100 g and Protein content of 0.84g per 100g. Fat content was 0.22g per 100g,  Fiber  content was 1.14g per 100g, Carbohydrate content as 17.0g per 100g and the Energy content was 73.34 Kcal. Smoothie  also contained 31mg of Calcium per 100g and 1.22mg of Iron per 100g. The cost of the dry ingredients for preparing Smoothie per 100g were Rs.22.76 for T0,   Rs.8.53 for T1, Rs.9.98 for T2  and Rs.11.43 for T3 . This leads to the conclusion that the addition of papaya, orange, and carrot can be used to prepare a variety of foods that have higher nutritional content and better sensory acceptability.