Effect of thermal treatment on multifruit smoothie

Abstract

The research is aimed to standardize the thermal treatment and nutrient profiling of multifruit smoothie. The smoothie was produced by blending 29% custard apple pulp, 31% mango pulp, 40% pineapple juice and 0.3% xanthan gum. The Complete Random Design was used for thermal treatment with a temperature of 75, 85 and 95 ° for 5, 10 and 15 minutes. Dependent variables for the standardization of thermal treatment were TSS, pH, ascorbic acid, β-carotene, and sensory and microbial quality attributes. The thermal standardized smoothie had TSS of 25.40 °Brix, pH of 3.78, titrable acidity of 0.510%, ascorbic acid of 37.98 mg/100 g, β-carotene content of 489.72 µg/100 g, total plate count of 1.09 log CFU/ml, yeast and mold count of 1.17 log CFU/ml, no coliform count and sensory attributes with colour and appearance score of 8.68, taste of 8.54, aroma of 8.64, consistency of 8.69 and overall acceptability of 8.63. Further, the smoothie had a viscosity of 3749.57 cP, 12.77% reducing sugar, and 20.46% total sugar and iron content of 2.16 mg/100 g). This study gives an insight into the impact of thermal processing on the nutrient, microbial and sensory quality of multifruit smoothie.