Effect of Storage Temperature on Physico-Chemical and Sensory Attributes of Ready-To-Drink Breakfast Smoothie D.S. Mehta*,1, L. Sabikhi2, M.H. Sathishkumar2, H. Patel1 *dipakkumar.mehta@sdstate.edu 1 Midwest Dairy Foods Research Center, Dairy Science Department, South Dakota State University, Brookings, SD, USA 2 Dairy Technology Division, National Dairy Research Institute, Karnal, Haryana, India ID# T119 INTRODUCTION Changing lifestyles and busy schedules have prompted people to skip breakfast and rely on the go food and ready-to-drink (RTD) beverages. Keeping such a concern in mind, we formulated RTD in-bottled high heat treated, high protein and fiber enriched breakfast smoothie using milk as key source without added sugar. Shelf-life is the important consideration for any RTD long shelf life beverages and its study can provide useful information to any new product developer to ensure that the consumer will see a good quality of product for a significant period of time. Product is stored at either refrigerated temperature or ambient one but longer shelf life studies consume a lot effort, therefore accelerated studies have been developed and it can be achieved by accelerate the storage temperature and get the idea about product quality at the earlier stage. Sensory analysis using trained panel as well as physico-chemical attributes of any product during storage study are the key factors to determine the product quality and stability.   OBJECTIVE The objective was to determine the physico-chemical and sensory attributes of formulated breakfast smoothie at different temperatures and determine its quality and storage stability during storage. MATERIALS AND METHODS Results and DISCUSSION a b Sensory attributes; color and appearance, flavor, sweetness and overall acceptability scores were reduced during storage at all temperatures (Figure 1a, 1b, 1d, 1e). Highest reduction in sensory scores was found at 40°C while lowest reduction was at 4°C (Figure 1). In case of consistency, score was increased during storage at 4°C while reduction in score was observed at rest of two temperatures (Figure 1c). Milk Standardization (3% fat and 8.5 % SNF) Addition of hydrated soy protein isolate, sucralose, pectin, honey, tri-sodium citrate Addition of mango pulp, carrot juice and chick pea flour Mixing and filtration pH adjustment (4.2±0.02) Heat treatment (65°C/5 min) Homogenization (120 kg/cm2 and 35 Kg/cm2) Filling and capping In-bottle high heat treatment (90°C/5 min) Cooling Stored at 4°C, 30°C and 40°C and analyzed every 15 days d c Flavor addition a b e c d Figure 1: Effect of temperature on sensory attributes: a) color and appearance, b) flavor, c) consistency, d) sweetness and e) overall acceptability Sensory analysis based on 9-point hedonic scale using 10 number of sensory expert panel (Stone et al., 1974) Color and appearance Flavor Consistency Sweetness Overall acceptability Physico-chemical analysis Expressible serum: 50 ml of product was transferred in centrifugation tube and centrifuged at 2000 rpm for 10 min. Volume of serum obtained was measured and the result expressed as ml/50 ml. (Kumar, 2012) Viscosity: Rheometer (Anton-Paar, MCR 52, US) was used to measure viscosity (cP) at 15 s-1 with CP 75 (cone and plate type geometry) probe. pH and acidity Physico-chemical attributes; expressible serum and % acidity were increased at all temperatures and highest at 40°C while lowest at 4°C (Figure 2a, 2d). pH of product was decreased at all temperatures (Figure 2c). Viscosity was increased during storage at 4°C but reduction at rest of two temperatures (Figure 2b). Figure 2: Effect of temperature on physico-chemical attributes: a) expressible serum, b) viscosity, c) pH and d) % acidity CONCLUSION Shelf life study revealed that the product was remained an acceptable more than 90 days at 4°C, 75 days and 60 days at 30°C and 40°C respectively. Excellent quality and stability of breakfast smoothie was observed at 4°C. Essential source of natural antioxidants from the ingredients and In-bottle high heat treatment technique help to extend the shelf life of the product during storage. REFERENCES Kumar, S. 2012. Formulation of breakfast smoothie from dairy and plant food sources. M.Tech. Thesis submitted to National Dairy Research Institute, Deemed University, Karnal. Stone, H., J. Sidel,. S. Oliver., A. Woolsey., and R. C. Singleton.1974. Sensory evaluation by quantitative descriptive analysis. Food Technology 28(11):24-34. ACKNOWLEDGEMENT The authors would like to thank National Dairy Research Institute for providing research space and facilities.