Development of functional milkshake beverage from unripe banana and white sweet potato with acceptable quality.

Abstract

This study aimed to produce a functional beverage with acceptable quality and low energy. Milkshakes were prepared using ice cream with 14% sugar (control), then ice cream was partially replaced by adding unripe banana (green) and white sweet potato at 15%, 20% and 25%. The prepared beverages were stored for 21 days and analyzed for chemical, physical and sensory evaluation, energy properties, color and foam stability. The results showed that the total soluble solids of the milkshake decreased with the addition of unripe banana but increased with the increase of white potato from 15 to 25% in the milkshake. Similarly, ash, fiber, carbohydrates, acidity and viscosity also increased with the increase of the percentage of unripe banana and white potato. While the pH of the unripe banana and white potato milkshake decreased with the increase of the percentage of unripe banana and white potato in the milkshake. The control sample outperformed the experimental beverages in foam volume. The highest energy value was in the control sample, while the lowest energy value was for the beverages containing 25% unripe banana. The white potato beverages with 20% addition had the highest overall acceptability score, followed by the unripe banana beverages with 25% addition. The control sample outperformed the experimental beverages in color brightness L*. The white potato beverages were more stable than the unripe banana beverages.