SMOOTHIES: INGREDIENTS, MANUFACTURING TECHNIQUES, AND QUALITY EVALUATION
Abstract
Smoothies are popular non-alcoholic beverages prepared at home or produced in enterprises from a variety of types of raw materials. The technique for smoothie production depends on the ingredients used, particularly on their preparation methods. To ensure a uniform consistency, the mixture of ingredients is homogenized. To extend shelf life, smoothies are pasteurized or subjected to alternative processing methods, such as high-pressure treatment. The primary ingredients in smoothies are fresh or processed fruits, vegetables, and berries. Additionally, smoothies may contain milk, yogurt, plant-based milk, mineral water, and various functional and technological additives. The aim of this study was to categorize smoothie ingredients by origin, degree of processing, and functional characteristics, analyze the manufacturing techniques, and develop a comprehensive index for evaluating smoothie quality. All raw ingredients can be grouped into the following categories: plant-based ingredients, liquid ingredients, concentrated and dry ingredients, sources of fat and protein, flavour and aromatic ingredients, and functional and technological additives. Such categorization enables the identification of the functional role of each ingredient in the beverage. The scientific novelty of this research lies in the systematic grouping of smoothie ingredients according to origin, processing level, and functional purpose. The proposed equation for determining the comprehensive quality index of a smoothie also holds theoretical significance. Practically, the comprehensive quality index facilitates an objective evaluation and comparison of smoothies prepared from different raw materials and processed using various techniques, while accounting for the relative importance of their properties for consumers. The weighting coefficients of smoothie properties may vary depending on the functional purpose of the beverage. More important properties are assigned higher weighting coefficients, determined through expert surveys. The quality index is also based on how closely the actual values of the smoothie’s properties correspond to their optimal levels. The smoothie quality index is particularly useful during the development of new smoothies, supporting their evaluation and comparison with products already available on the market.
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