Studies on Preparation of Banana Smoothie by using Acid Modified Psyllium Husk

Author: Hemanth M., Deshpande H.W., Katke S.D., Machewad G.M. and Gangakhedkar P.S.

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Abstract

In the present study efforts were made for preparing smoothie using acid modified psyllium husk. The prepared smoothie was analyzed for physiochemical, proximate, sensorial and microbial parameters. Smoothie was prepared with 400 ml of milk, 400 gm apple pulp, 80 gm sugar, 70 ml water and 50 ml honey. Acid modification of psyllium husk was done using HCL in ethanol as solvent. Acid modified psyllium husk of 0.75% HCL of ratio 1:6 in ethanol solvent had better functional properties, hence it was used in smoothie samples at different percentages of 0.4, 0.6 and 0.8. Blending of ingredients was done until fine mixture of smoothie was obtained and was stored at 2-10°C before addition of psyllium husk. Organoleptic evaluation of the smoothie with acid modified psyllium husk was performed and the results showed that 0.6% psyllium husk of 0.75% HCL in 1:6 ethanol solvent had maximum score among all the samples as per the hedonicscale.

Keywords

Psyllium husk, Acid Modified, Banana Smoothie, Isabgol, Fruit Smoothie.

Conclusion

Modified psyllium husk had better functional properties than the native psyllium without affecting the nutritional and sensory parameters, hence it was used in the preparation of sample. Smoothie prepared with 0.6% modified psyllium husk of 0.75% HCL of ratio 1:6 ethanol solvent was the best among all the other samples with the hedonic score of overall acceptability 8.0. Further the microbial quality results show that that it was stored under hygienic conditions and found to be safe for consumption.

References

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How to cite this article

Hemanth, M., Deshpande, H.W., Katke, S.D., Machewad, G.M. and Gangakhedkar P.S. (2021). Studies on Preparation of Banana Smoothie by using Acid Modified Psyllium Husk. Biological Forum – An International Journal, 13(3): 488-491