TABLE OF CONTENT

Sl no. Contents Page no.

1 Introduction

2 Review of literature

2.1 Smoothies as breakfast

2.2 Milk

2.3 Whey protein

2.4 Gum Arabic

2.5 Banana

3 Materials

3.1 Raw materials

3.2 Chemical requirements

4 Methods

4.1 Preparation of whey protein enriched banana-based smoothie

4.2 Sensory evaluation

4.3 Analysis of the smoothie

4.3.1 Moisture content

4.3.2 Ash content

4.3.3 Fat content

4.3.4 Protein content

4.3.5 Crude fibre

4.3.6 Carbohydrate

4.3.7 pH

4.4 Titratable acidity

4.5 Energy value

4.6 Viscosity

4.7 Microbial analysis

4.7.1 Total Plate Count

4.7.2 Coliform count

4.7.3 Yeast and mold count

4.8 Fourier Transform Infrared (FTIR) Spectroscopy

4.9 Differential Scanning Calorimetry (DSC)

4.10 Shelf-Life evaluation of thermally processed Smoothie

5 Results and Discussion

5.1 Optimization of the smoothie

5.2 Proximate analysis of smoothie

5.3 Titrable acidity

5.4 pH of smoothie

5.5 Energy value of smoothie

5.6 Viscosity of smoothie

5.7 FTIR

5.8 DSC

6 Conclusion