Smoothie formulation by retaining the bioactive compounds

Solution: At food research laboratory, our technologists formulated smoothies, which can be added to yoghurt. The product developed is a minimally processed and at a high organoleptic, nutritional quality. Since the stability of the product will get affected when it is exposed to different environmental conditions leading to its degradation. In specific, anthocyanin colour is unstable and susceptible to changes which may degrade. Our product could be able to retain total polyphenols and total anthocyanins. Overall, the formulation was acceptable and shelf-stable.

Benefits

• Customer Focussed – Ingredient (Enriched Raw material), Nutrients, Nutraceutical Formulation
• Evaluation of shelf stability, microbiology, nutrition Analyses, Sensory Testing Rheological properties, and more
• Customer-commissioned production – delivery in one batch with full shelf life