Vol. 12, Issue 2 (2023)

Author(s):
Srejan Upadhyay, Dr. Manmath Sontakke, Aashi Chikara, Samridhi Jain, Keshav Jindal and Harshita

Abstract:
Smoothies are healthy blends of fresh or frozen fruits and puréed with yogurt, milk, or fortified plant milks and perhaps some nut butter or flax seeds. The present study focused on the formulation of protein rich smoothie using amaranth seeds and dates in various proportions enriched with milk. The high lysine content of amaranth grain protein makes it an ideal nutritional supplement for traditional cereals to prepare a protein-rich, milk-based, amaranth and date smoothie. The preliminary trials were conducted by preparing smoothie with addition of amaranth seeds at different levels i.e. at the rate of 5, 10, 25, 30 and 40 percentages. Based on sensory evaluation the 25 percentage of amaranth seed addition was selected and optimized. Sensory evaluation of the products was done by using a Nine point Hedonic scales on the basis of flavour, colour and appearance, body and texture and overall acceptability. The product 25% amaranth seed smoothie can be prepared by incorporation of 50 gm amaranth seed, 50 gm dates, 100 ml milk, 2 ml vanilla essence The proximate analysis of selected product i.e. 25% of amaranth seed smoothie is analyzed It was observed that it had 80% moisture, 10% fat, 6.7% protein, 2.2% ash.