DEVELOPMENT OF FRUIT BASED SYNBIOTIC SMOOTHIE
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Date
2016
Journal Title
Journal ISSN
Volume Title
Publisher
TANUVAS
Abstract
In the present study smoothies were prepared using yoghurt and fruit juices
with the incorporation of microencapsulated probiotic beads to make it synbiotic. The
optimum inclusion level of pomegranate and jamun juice into yoghurt for the
preparation of respective smoothies was standardized by sensory evaluation using 9-
point hedonic scale. The sensory parameters showed an overall acceptability at 40:60
per cent of pomegranate:yoghurt ratio in the preparation of pomegranate synbiotic
smoothie (PS3) and 20:80 per cent of jamunzyoghurt ratio in the preparation of jamun
synbiotic smoothie (J S3).
Description
TNV_TH_2016_MTM14009
Keywords
Veterinary Science