Low calorie and fiber rich synobiotic frozen yogurt smoothies have been identified individually as indicators of healthy dietary patterns. Synobiotic frozen yogurt smoothies have gained popularity as healthy foods since they are low in calories and high in fibre. They stand out for their sour yogurt flavour and ice cream's cooling characteristics. In the present study efforts were made to prepare frozen yogurt smoothie using non-nutritive sweetener such as Fructooligosaccharides (FOS), Stevia, liquid jaggery. The frozen yogurt smoothie samples were analyzed for physico-chemical, nutrition and microbial load. The frozen yogurt smoothie was prepared using mango fruit pulp and yogurt in 1:2 ratio along with 1% of psyllium husk to which different non-nutritive sweeteners were added then standardized the process and product taste through sensory analysis by using commercial sample as control. The sample T-1 (Frozen yogurt smoothie containing FOS as sweetener) was rated as liked extremely than other samples of smooothies such as T-2 (Frozen yogurt smoothie containing Stevia as sweetener) and T-3 (Frozen yogurt smoothie containing liquid jaggery as sweetener). The smoothie with fructooligosaccharides as sweetener was found to have better organoleptic properties.

Smoothie, Probioic, Yogurt, Synbiotics, Stevia, Fructooligosaccharides, Psyllium husk

The present study focuses on standardization and quality evaluation of frozen yogurt smoothie containing non-nutritive sweeteners and development of minimally processed, convenient, protein rich and low calorie functional food. Proximate analysis table shows that the protein and dietary fibre of the smoothies ranges from7-9.62 % and 4.58- 6.7%, thus it can be concluded that the yogurt combined with fruits like mango has good nutritional profile when it is combined with non-nutritive sweetener it enhances the health benefits. The process of frozen yogurt smoothie preparation was standardized by varying the Skimmed milk powder content in the yogurt and quantity of non-nutritive sweeteners. On evaluation among 4 frozen yogurt smoothies containing sugar, FOS, stevia and liquid jaggery, the smoothie containing FOS had highest overall acceptance score followed by T-2 and control. The obtained results revealed that the formulated frozen yogurt smoothie was good source of protein, carbohydrates, crude fiber and minerals and is low in calorie. Hence it is concluded that developed method of preparation of frozen yogurt smoothie with non nutritive sweetener have good nutritional and health benefits with easy method of preparation. Incorporation of non-nutritive sweeteners into food products which can be consumed as breakfast and snacks provide rich nutrients without side effects like cardiovascular diseases, diabetes etc. Therefore, development of different functional foods incorporated with non-nutritive sweeteners will provide new opportunities for the entrepreneurs to strengthen their economy and food processing sector.

Raksha G.P., Deshpande H.W., Monishdeep V., Wanole P.D. and Poshadri A. (2022). Studies on Preparation of Frozen Yogurt Smoothie using Non-Nutritive Sweetener. Biological Forum – An International Journal, 14(4a): 499-504.