Process optimisation for a ready‐to‐serve breakfast smoothie from a composite milk–sorghum base |
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| Authors: | Rekha Rani Malladevanahalli Huchegowda Sathish Kumar Latha Sabikhi |
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| Affiliation: | Department of Dairy Technology, National Dairy Research Institute, Karnal, Haryana, India |
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| Abstract: | A composite milk and sorghum‐based smoothie containing varying levels of sorghum flour (2–4% w/w), sugar (9–11% w/w) and pectin (0.2–0.4% w/w) was optimised by response surface methodology on the basis of sensory (colour and appearance, flavour, consistency, sweetness and overall preference) and physical (viscosity, sedimentation and wheying off) attributes. Flour and pectin levels influenced the flavour, consistency, viscosity and sedimentation significantly. Sugar helped to increase the overall preference and had a positive correlation with sedimentation. An optimised smoothie composition of acceptable quality was obtained with 2.79% (w/w) germinated sorghum flour (GSF), 10.30% (w/w) sugar and 0.35% (w/w) pectin. |
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| Keywords: | Breakfast Sorghum‐based smoothie Response surface methodology Sensory profile Directly acidified beverage |
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