Abstract #T119

# T119
Effect of storage temperature on physico-chemical and sensory attributes of ready-to-drink breakfast smoothie.
Dipakkumar Mehta*1, Latha Sabikhi2, Sathish Kumar2, Hasmukh Patel1, 1South Dakota State University, Brookings, SD, 2National Dairy Research Institute, Karnal, Haryana, India.

Shelf-life is an important consideration for ready-to-drink (RTD), long-shelf-life beverages such as smoothie. For any new product, product developer would be interested to know the shelf-life of the products when stored at different temperature. The objective of the present study was to determine the physico-chemical and sensory stability of formulated smoothie at 3 different temperatures (4°C, 30°C and 40°C). Sensory analysis using trained panel as well as physico-chemical attributes such as expressible serum (ES), acidity, pH, viscosity were studied to determine the shelf-life. An expert panel consisting 10 member evaluated the products for its color and appearance (C&A), flavor, consistency, sweetness and overall acceptability (OA) based on 9-point hedonic scale at the interval of every 15 d. Effect of storage period on acceptability of smoothie at 3 different temperatures was analyzed using IBM SPSS 20 software and study was done in triplicate. ES and acidity values were increased significantly (P < 0.05) at all temperatures during storage and highest increment for both parameters were found at 40°C while lowest increment were at 4°C. Viscosity was increased during storage at 4°C but reduction was found at rest of 2 temperatures (P < 0.05). pH of product decreased at all temperatures significantly (P < 0.05). Sensory attributes; C & A, flavor, sweetness and OA scores were significantly (P < 0.05) reduced during storage at all temperatures. Highest reduction in scores was found at 40°C while lowest reduction was at 4°C. In case of consistency, score was increased during storage at 4°C while reduction in score was observed at 30°C and 40°C (P < 0.05). Shelf life studies revealed that the product remained an acceptable up to 90, 75 and 60 d at 4°C, 30°C and 40°C respectively.

Key Words: ready-to-drink, smoothie, storage study