Paper Key : IRJ************978
Author: Nirmal Raaj ,Nandkumar Nair
Date Published: 06 Apr 2025
Abstract
In order to improve nutritional content and give a prolonged energy release, this studyinvestigates the creation of a smoothie mix made with oat flour and banana flour. Because oftheir high fiber, protein, and vital nutrients, oat and banana flours are selected to provide agluten-free, functional food option. 30g of banana flour, 30g of oat flour, 20g of milk powder,15g of jaggery powder, and 5g of malt extract powder were combined to create the smoothiemix, which produced a nutrient-dense product with 7.42% protein, 11.89% dietary fiber,14.77% fat, and 22.42% carbohydrates. With 252.29 kcal per serving, the smoothie mixprovides a balanced dose of protein, carbs, and healthy fats for long-lasting energy release.The results of the proximate analysis showed a high dietary fiber content, an excellentmineral profile (2.42% ash content), and moderate moisture level (5.14%). With an overallacceptability score of 8.65, the sensory evaluation, which was conducting by using 9-pointhedonic scale, showed great acceptability and positive consumer response. Additionally, themixture had a pleasing odor, mouthfeel, and texture. To sum up, the smoothie mix wade withoats and banana flour shows promise as a functional food item that is both nourishing andwell-liked. For health-conscious people, it provides a quick, gluten-free, and energy-sustaining option. With additional optimization, it may find wider commercial use.
DOI Requested