Development of Low Sugar High Protein Smoothie for Weight Management

Purpose: The growing demand for functional beverages that support weight management has increased the need for low-sugar, high-protein products with appealing sensory qualities and stability.This study aimed to develop plant-based smoothies using vegan milk substitutes optimized for nutritional value, sensory acceptance, and short-term storage stability.Methods: Four formulations (T1-T4) were prepared using varying proportions of almond milk and plantderived ingredients.Physicochemical parametersincluding viscosity, pH, titratable acidity, stability, and proximate composition-were assessed using AOAC methods.Functional properties such as total phenolic content (TPC), total flavonoid content (TFC), and DPPH radical scavenging activity were measured.Sensory evaluation was conducted by a trained panel using a 9-point hedonic scale.Results: T1 contained the highest carbohydrate (63.62%) but the lowest protein (15.8%) and fat (5.2%) levels, with notable functional properties (TPC: 55.77 mg GAE/100 mL; TFC: 11.45 mg QE/100 mL; DPPH: 60.23%).T2 showed superior protein (34.8%) and fat (32.5%) contents, while T3 demonstrated the highest fat (43.3%) and viscosity (116.4 cP).T4 presented a balanced composition with protein (29.9%), fat (34.9%), carbohydrates (19.04%), ash (1.8%), low acidity (0.045%), viscosity (94.4 cP), and strong antioxidant potential (TPC: 50.13;TFC: 10.93; DPPH: 58.97%).T3 achieved the highest sensory acceptability, while T4 exhibited the best physical stability.Conclusion: The T3 formulation, rich in protein, fiber, and healthy fats, was the most preferred for sensory quality, whereas T4 showed superior stability, making both promising low-sugar, plant-based functional beverages.