Selection of optimum levels of ingredients for preparation of breakfast smoothie

Abstract

Formulation options for four variants of breakfast smoothie were developed by combining different proportions of milk, mango pulp and four types of flour (green gram, finger millet, chickpea and sorghum), along with pectin and sugar. The raw materials optimized on the basis of sensory evaluation (colour and appearance, flavour, consistency, sweetness and overall acceptability) were mango pulp (10, 15 and 20%), flour (range: 2-6%), sugar (range: 9-11%) and pectin (0.2-0.4%). Milk beyond 30% resulted in separation of water layer. Below and above 15% level of mango pulp led respectively, to thin and thick consistency in the smoothie.