Vol. 1, Issue 9, Part E (2015)

Abstract
In the millennium we are witnessing the upward trend in nutritional and health awereness which has increased the consumer demands. The present investigation wads made with an attampt to development of smoothies from banana pulp and orange juice by adding of different level yoghurt, For contror smoothies was mixed standard 100% banana pulp, 30% yoghurt, 0.1% fruit pectin, 20% sugar (T) was standard to 90% banana pulp, 10% orange juice, 30% yoghurt, 0.1% fruit pectin, 20% sugar, (T2) was standard to 80% banana pulp 20% orangr juice, 0.1% fruit pectin, 20% sugar, (T3) was standard to 70% banana pulp, 30% orange juice, 30% yoghurt, 0.1% fruit pectin, 20% sugar.In the smoothies sample of different treatment and control the chemical analysis(moisture, total solid, protein, fat, pH, titrable acidity, reducing sugarand total sugar, ascorbic acid) was done for estimating its nutritional contents and also the organoleptic charactricts like(flavor and taste, colour and apperance, body and texture, consistency) was evaluated by trained panelist using 9 point headonic scale. The highest value was observed in treatment (T2).