Development of a Functional Yogurt-Smoothie Beverage Using Ripe Banana and Orange-Fleshed Sweet Potato as Natural Fat and Sugar Replacers | ||
| Assiut Journal of Agricultural Sciences | ||
| Articles in Press, Accepted Manuscript, Available Online from 09 September 2025 PDF (778.32 K) | ||
| Document Type: Research papers | ||
| DOI: 10.21608/ajas.2025.399919.1510 | ||
| Authors | ||
| Abd El-Aal A. A. Abd El-Khair; Ateteallah H. Ateteallah; Noha A. A. Hassan* ; Ateteallah A. Ateteallah | ||
| Department of Dairy Sciences, Faculty of Agriculture, Sohag University, Sohag, Egypt. | ||
| Abstract | ||
| This study developed yogurt-based functional smoothies by replacing plain yogurt with 15%, 20%, and 25% of ripe banana (RB) or orange-fleshed sweet potato (OFSP). The aim was to create beverages with low fat, sugar, and calories, while offering improved nutritional value and acceptable sensory and storage properties. Both RB and OFSP significantly increased dietary fiber, viscosity, and stability, while reducing fat and energy content. OFSP smoothies exhibited higher viscosity and stability (up to 21 days), whereas RB smoothies recorded higher in flavor and acceptability. Fat decreased by up to 24.23% in OFSP samples and 23.77% in RB samples. Sensory evaluation favored RB at 20% and 25% levels. The study concluded that RB and OFSP smoothies are effective functional beverages with improved nutritional and physical properties. | ||
| Keywords | ||
| Functional cold beverages; Gums (guar and xanthan); Orange-fleshed sweet potato; Ripe banana; Smoothies | ||
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