Sarany Ambiga, DRita, NarayananPugazhenthi, TRVadivoo, VSTANUVAS2019-10-112019-10-112016http://krishikosh.egranth.ac.in/handle/1/5810130739TNV_TH_2016_MTM14009In 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).enVeterinary ScienceThesis