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Vol. 13, Issue 8 (2024)

Effect of storage on quality of HPP treated vegan smoothie

Author(s):
Harsh Bhayani and Hridyesh Pandey
Abstract:
The present research study entitled “Development of Vegan Smoothie Adopting High Pressure Processing Technology” was conducted with an idea to produce technology for vegan smoothie by high pressure processing (HPP) treatment. The objectives of the study were to develop the formulation for the vegan smoothie and standardize the HPP parameters for it. The formulation of HPP treated vegan smoothie consisted of different proportion of custard apple pulp (40-60%) and different proportion of coconut milk (40-60 %) which was further treated at different pressure levels between (350-550 MPa) for different time intervals (5-20 min). The optimized formulation for HPP treated vegan smoothie formulation was obtained as 53 percent custard apple pulp and 47 percent coconut milk subjected to high pressure of 537 MPa for 5 min. The HPP treated optimized product had a viscosity of 329.04 mPa.s, TSS of 21.54 (°Brix), pH of 5.50, color value ΔE* of 0.20 and overall acceptability score of 8.37. The shelf life of smoothie on the basis of FSSAI standards for aerobic plate count of pasteurized juice. The HPP treated smoothie had a shelf life of 8 days.
Pages: 186-190  |  157 Views  78 Downloads


The Pharma Innovation Journal
How to cite this article:
Harsh Bhayani, Hridyesh Pandey. Effect of storage on quality of HPP treated vegan smoothie. Pharma Innovation 2024;13(8):186-190.

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