Storage stability, nutritional profiling and consumer acceptability of a milk-sorghum-based breakfast smoothie

Abstract

This study was conducted to estimate the storage stability of a milk-sorghum-based functional breakfast smoothie (MSBS). The product was packed in 200 mL glass bottles and stored at 4 °C and 30 °C. The milk-sorghum-based smoothie was suitable for consumption for up to 75 days and 60 days at 4 °C and 30 °C, respectively; afterwards, the product lost its aroma and flavour. This product is nutritionally rich in dietary fibre (1.68%), calcium (560.46 ppm), iron (28.12 ppm), and vitamin A (679.3 IU/L); low in fat (0.65%) with a low calorific value (89.09 kcal per 100 g) and free of any synthetic preservatives and colour. The consumer acceptance study revealed that ∼88% consumers liked this product, 33% were willing to consume it daily and 89% were ready to purchase it at a price of Rs. 20 per 200 mL bottle. It is a convenient grab-and-go option for all age groups.