DEVELOPMENT OF FRUIT BASED SYNBIOTIC SMOOTHIE

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dc.contributor.authorSarany Ambiga, D
dc.contributor.authorRita, Narayanan
dc.contributor.authorPugazhenthi, TR
dc.contributor.authorVadivoo, VS
dc.contributor.authorTANUVAS
dc.date.accessioned2019-10-11T08:49:40Z
dc.date.available2019-10-11T08:49:40Z
dc.date.issued2016
dc.descriptionTNV_TH_2016_MTM14009en_US
dc.description.abstractIn 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).en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810130739
dc.keywordsSynbiotic Smoothie, functional smoothie, pomegranate, jamun, probiotic, microencapsulation, fruit based smoothies.en_US
dc.language.isoenen_US
dc.pages1-5en_US
dc.publisherTANUVASen_US
dc.subFood Technologyen_US
dc.subjectVeterinary Scienceen_US
dc.themeFood Technologyen_US
dc.these.typeM.V.Sc.en_US
dc.titleDEVELOPMENT OF FRUIT BASED SYNBIOTIC SMOOTHIEen_US
dc.typeThesisen_US
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