Abstract
The present study was carried out to enhance the functional quality of milk smoothies. Experiments were conducted on various formulations of smoothies using banana (T1 without plum) and red plum in different proportions (75:25 (T2), 50:50 (T3), and 25:75 (T4)) along with Sahiwal cows milk. Results revealed that physico-chemical quality characteristics of control (T1 banana-based smoothie) and smoothie replaced with red plum differ significantly (P<0.05) for moisture, protein, fat, fiber, sugar, total solid, solid-not fat, pH, and vitamin-C. Smoothie prepared with 50 % banana and 50 % red plum (T3) rated higher sensory scores for all sensory attributes than other groups. Among all milk smoothies, T3 group was selected best on the basis of nutritional, physicochemical, and sensory qualities.
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