РОЗРОБЛЕННЯ КОМБІНОВАНИХ СМУЗІ ТА ДОСЛІДЖЕННЯ ЇХНІХ ВЛАСТИВОСТЕЙ

I. M. Dudarev; I. A. Moroz; O. V. Karakulko

doi:10.32782/2522-1221-2026-46-07

I. M. Dudarev Lutsk National Technical University https://orcid.org/0000-0002-2016-5342
I. A. Moroz Lutsk National Technical University https://orcid.org/0000-0001-9167-4876
O. V. Karakulko Lutsk National Technical University https://orcid.org/0009-0001-9983-8967

DOI: https://doi.org/10.32782/2522-1221-2026-46-07

Keywords: smoothie, soy beverage, oat flakes, buckwheat flakes, smoothie formulation, smoothie properties, nutritional value of smoothie

Abstract

The growing consumer demand for healthy foods and the increasing popularity of the functional nutrition concept have intensified the need to develop innovative beverages with enhanced nutritional and biological value. Plant-based smoothies have attracted considerable attention owing to their potential to combine fruits, vegetables, and cereal ingredients into balanced formulations rich in essential macro- and micronutrients while providing desirable sensory properties. The objective of this study was to develop formulations of combined plant-based smoothies using soy beverage as a liquid base and to evaluate their sensory and physicochemical characteristics. Several smoothie formulations containing vegetables, fruits, cereal ingredients, and soy beverage were developed and experimentally evaluated. The protein, total solids, ash, calcium, magnesium, pH, and titratable acidity of the samples were determined, and their sensory properties were assessed using an integrated quality index. The obtained results demonstrated that the formulations containing soy beverage, zucchini, beetroot, pumpkin, spinach, apple, oat flakes, and buckwheat flakes exhibited the most favorable quality characteristics. These samples contained 3.20–3.27 g/100 g of protein, 1282–1362 mg/L of calcium, 153–168 mg/L of magnesium, and 10.81–10.96% total solids, with pH values ranging from 6.68 to 6.68. The protein content of the developed smoothies exceeded that typically reported for conventional fruit and vegetable smoothies, indicating the nutritional advantages of incorporating soy beverage and cereal ingredients into the formulation. The integrated quality index of 0.830–0.831 confirmed the high sensory acceptability of the recommended smoothie formulations. The scientific novelty of the study lies in the development of original formulations of combined plant-based smoothies enriched with soy beverage and powdered oat and buckwheat flakes, as well as in the comprehensive evaluation of their physicochemical and sensory characteristics. The practical significance of the study is associated with the possibility of implementing the proposed formulations in the production of functional beverages with improved nutritional value, increased protein content, and enhanced mineral composition. The results confirm that the use of soy beverage as a liquid base in combination with cereal ingredients is an effective approach to improving both the nutritional quality and consumer properties of smoothies. The developed smoothie formulations can be recommended for the production of functional plant-based beverages intended for consumers seeking nutritionally balanced products. Future research should focus on evaluating the effects of different plant-based beverages used as liquid bases on smoothie quality parameters, storage stability, and consumer acceptance, as well as on optimizing formulations to obtain products with targeted nutritional and functional properties.

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DEVELOPMENT OF COMBINED SMOOTHIES AND EVALUATION OF THEIR PROPERTIES

Abstract

References