Journal of Advances in Food Science & Technology

Experiments to prepare smoothie from different fruit juices were conducted at Sparsh Himalaya University, Dehradun. The Physicochemical analysis of smoothies which were given antimicrobial treatment and stored at refrigerated conditions was carried out. The different smoothie blends produced were optimised on basis of colour and appearance. The optimised smoothie composition was B₂ with score of 7. The results obtained in this study suggest that the treatment of fruit smoothies with green tea extract (5.0 gram/lit) and citric acid (5.0 gram/lit) will lead to obtaining a stable product of great nutritional quality. The value of the density for control blend was the highest for 14^th day for green tea extract treatment and value of clarity was highest for 14^th day for green tea extract treatment for first blend. The value of colour for control blend, citric acid treatment and 19^th day was highest and for browning index it was highest for first blend, citric acid treatment and 19^th day. The value of transmittance was highest for optimized blend, citric acid treatment and 5^th day.