Vol. 13, Issue 3 (2024)

Author(s):
Abdhija S Das, Dr. Harinivenugopal, Arunkumar H and Veni Ramakrishnan

Abstract:
Currently, there is a significant emphasis on promoting nutrition and raising health awareness. Consumers are progressively in pursuit of top-notch functional items that possess agreeable sensory qualities. This study aimed to scrutinize the impact of varying concentrations of jaggery (5%, 10%, 15%) and basil seeds (1.5%, 2%, and 2.5%) on the sensory attributes of a ready-to-serve (RTS) yogurt smoothie. The data collected underwent thorough statistical analysis, leading to the enhancement of the RTS yogurt smoothie, which was accomplished by utilizing 10% jaggery and 2% basil seeds, as determined through the analysis.