Development of RTR (ready to reconstitute) smoothie mix from agro processing waste
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Date
2023
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Punjab Agricultural University
Abstract
Apple and grape pomace, a potential agro processing waste, is a rich source of macro and micro nutrients. The present research investigation was carried out with the aim to develop RTR (ready to reconstitute) smoothie mix from apple and grape pomace followed by evaluation for physicochemical, phytochemical and sensory characteristics of developed RTR smoothie mix. The pomaces were dried and ground to various particle sizes followed by mixing with other ingredients. The chemical characteristics of fresh apple and grape pomace changed significantly when dried and ground to fine powder. Seven different formulations of RTR smoothie mix were prepared using apple and grape pomace powder, dairy whitener, powdered sugar, hydrocolloid, anticaking agent, cocoa powder and dried mint, ginger and cardamom powder. The temperature and time combination of 50 °C for 14 h was selected using color parameters and browning index as responses and particle size of 90-120 and 150- 180 micron was chosen for apple and grape pomace powder respectively using solubility index, rehydration ratio, flowability and cohesiveness as responses. Combination of acacia and xanthan gum in the ratio of 60 to 40 was optimized as hydrocolloid. Out of seven formulations four treatments i.e T1 containing no herbal powder, T2 added with cocoa powder, T3 added with ginger powder and T4 incorporated with cardamom powder were selected for storage studies on the basis of sensory evaluation and visual separation. FTIR spectra evaluation signifies that T3 and T6 contains more number of functional groups. The storage stability of RTR smoothie mixes was examined on the basis of physicochemical, phytochemical and sensory parameters at every month interval for three months period. A slight decrease was noticed in total phenols, ascorbic acid content and DPPH radical scavenging activity of RTR smoothie mixes with succession of storage period. In terms of
sensorial parameters the overall acceptability of T2 was the best. RTR smoothie mix formulations were stable in terms of physicochemical characteristics indicating long shelf life. The present study on development of RTR smoothie mix gives innovative scope for improving nutrition, reducing food waste and promoting healthy environment.
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Gurpinder Singh (2023). Development of RTR (ready to reconstitute) smoothie mix from agro processing waste (Unpublished M.Sc. thesis). Punjab Agricultural University, Ludhiana, Punjab, India.