Analysis of the Effects of Pasteurization on Proximate, Atwater Factor and Acceptability of Smoothie from Banana, Carrot and Soymilk Blends

Abstract

Background: Single fruit consumption results in loss of appetite and consumption due to monotony of flavor thereby results in lack of functional nutrient inherent in fruits and vegetables. These functional nutrients prevent such chronic diseases like cancer, stroke among others alongside same health benefits. Conversely, combination of different fruits improves flavour and consumption thereby enhances phytonutrient consumption with reduced risk of chronic disease.
Objective: As smoothies are pasteurized before short time storage in fridge by some people, this research understudied the effect of pasteurization on the proximate, Atwater factor and acceptability of smoothie from the blend of ripe banana, carrot and soymilk.
Methods: Banana, carrot slices and soymilk were blended with variable speed kitchen blender in varying proportions to produce four samples of pasteurized and unpasteurized smoothie samples. The smoothie samples were subjected to proximate and acceptability using standard analytical methods. Energy values were by calculation using the Atwater factor.
Results: Proximate composition of both pasteurized and unpasteurized smoothie samples showed that moisture ranged from 88.33 to 90.42%, ash 0.75 to 0.88%, crude protein 3.74 to 3.91%, crude fibre 0.14 to1.17%, fat 2.65 to 3.15% and, carbohydrate 2.82 to 3.90%. Energy values ranged from 154.02 to 211.470 Kj/100g.Sensory scores for taste ranged from 4 to 7, appearance 5 to 7, consistency 5 to 6 and general acceptability 5 to 7.
Conclusion: The study revealed that pasteurization affected the proximate composition, energy values and acceptability of all the smoothie blends and therefore should be a matter of choice.