A Fruit Smoothie Is A Drink Biology Essay

A Fruit charmer Is A Drink Biology EssayFruit and veget satisfactorys ar non suck ind in the required quantities, throughout the world delinquent to a variety of reasons e.g. availability, cost and/or convenience. Even though there importance is clearly defined by the World Health organisation guide barriers (Keenan et al. 2011a), in the developed world convenience is perceived as cosmos the predominant cause for the destruction of harvest-tide and vegetable expenditure. This has directly led to the development of a new product set that enables the consumer to gain the recommended 5 portions a day, whilst master(prenominal)taining their busy life styles. beguilers present now entered into fashionable culture the (Oxford English Dictionary, 2013) defines it as Noun a thick, smooth drink of fresh yield pured with milk, yogurt, or ice creamA issue sweet talker is a drink that blends produce and fruit succus together to create a healthy snack. The Smoothie grocery to ingest reached $9.0 billion by 2015 (Global Industry Analysts, 2010) and that UK gross revenue reached 34 cardinal in 2006, which is 6.3 million up on 2001 according to Mintel who as well as expect Smoothie sales to duple by 2011 (BBC News, 2007). In the USA the sales reached $2 billion in 2012, which has grown 80% e very(prenominal)where the past 5 years (Smoothie Statistics, 2012). In the UK, the sales of smoothie increase to 80 million in 2007, but showed a reduction in sales gradually falling by 2009, however sales have increased again by 2011 to 55 million (British soft drinks, 2011).Mintel ar a alliance that provide feed and drink research to the UK. They have reported that m whatever fruit Smoothies have been chuck in to have a hidden sugar content to sweeten the Smoothie up many of the fruit Smoothies were found to have hidden sugars comprising of fruit succus slims and high fructose syrup (Courier mail, 2013). Most Smoothies have apple and banana as core ingr edients. Apples have a natural sweetness this instrument not as much, if any superfluous sugar invites to be attached to the drink, to sweeten the essay, banana is also added as it adds a natural thickness to the Smoothie, nothing artificial ineluctably to be added to the Smoothie ( gratis(p) drinks, 2013).One line of work that is faced is the texture of the drink, it mass be quite bitty or grainy, this is derived from tiny molecules that close to fruits contain, for pillow slip strawberries have small pips on the outside of the fruit, so blending the fruit al peerless will not get the particles to terminate up. however a way to diversity this has been found that passing echography waves into the fruit during its preparation makes the particles smaller. Ultrasound wave technology has been acquirable for many years, but in the last 10 years the food industry has developed a methodology to use the ultrasonic waves in food processing (Ultrasonic innovations, 2008). This paper presents an example of exploitation ultrasound waves in the Fruit Smoothie product to write out the particle size problem outlined earlier. There atomic spot 18 a number of advantages for using ultrasonic waves, they have a to a greater extent(prenominal) strengthive mixing and micro-mixing, faster energy and mass transfer, reduction in temperature the mixture give the axe rebriny at the uniform temperature throughout the process. Ultrasound wave technology also increases the production volumes of the Smoothies (Chemat et al., 2011).1.1 AimsTo investigate and reduce the particle size within the Fruit Smoothie mixture using ultrasound waves.To run the treat Smoothie for its- viscosity, strain and centrifuge for the acceptability of the particle size. examening the treated Smoothie on typers for the acceptability of the particle size, the food coloring and the appreciation in the mouth.1.2 ObjectivesEmploy ultrasound waves at variant power aims for the reducti on of particle size and for deuce different lengths of time.To use the Brookfield viscosity to test the flow rate of the different samples. To use the Hunter LAB to analyse the fervency of the colour change and the centrifuge machine to test the separation for the different samples.Test the finalised product on random, wild samplers to locate their thoughts about the product and compare the product to an untreated sample product.1.3 HypothesisThis paper will be an experimental hypothesis. Using ultrasound waves will reduce the particle size in the Smoothie product and create a smoother peck.2. Literature ReviewThe literature review consists of what a Smoothie is, the fibers of products available, the character of ingredients, the manufacturing process and arresting attributes.2.1 Smoothie DefinitionThe word Smoothie comes from the English word smooth sum tender and creamy. Smoothies are defined as a creamy cold drink which is made of unify fruit or berries together with som e fruit juice, only natural ingredients are added to the product. The texture of a Smoothie is of a thick consistency un comparable the slush drink and has a consistency much like a milkshake (Smith et al., 2013).2.2 Types of Smoothies AvailableThe main Smoothie manufacture that is available in the UK, is Innocent Smoothies, they have a wide roll of Smoothies already available on the market, from Strawberry and Banana to Kiwis, Apples and Limes to Pomegranates, to Blueberries and Acai (Innocent Drinks, 2013). These Smoothies are available in four different sized bottles, they vary from handy grab and go bottles, to bottles that grass be stored in the fridge and apply many times all over. Innocent dominate with 80% of the market in 2010 (Mintel, 2010). inscribe 1 Innocent Smoothie Drinks (Innocent drinks, 2013)Innocent Smoothie also offers other products in this range, five kids Smoothies are available in handy lunch box sized cartons, useful for lunches. figure out 2 Kids smoo thies (Innocent drinks, 2013)2013)Happy monkey are another brand of Smoothie that are mainly mark for kids and their lunch boxes (Happy rogue Smoothies, 2013). They come in two varieties orange mango and strawberry banana, and can be purchased in a variety of shops. Happy Monkey Smoothies offer less variety than Innocent Smoothie however they have similar products available. One close to the orange and mango is available in Innocents childrens range and the strawberry and banana is found in the main Smoothie range. conception 3 Happy Monkey smoothie products (Happy Monkey Smoothies, 2013)Another place that Smoothies can be found is from Ellas kitchen, these again are more aimed at children to take to school and have as a healthy snack. They are comprised of five different flavours available in small handy sizes. the likes of Innocent and Happy Monkey, they have similar flavours with the resembling ingredients as the cover version b ace to the Smoothie products.Figure 4 Ellas k itchen Fruit Smoothie products (Ellas Kitchen, 2012)The Naked Smoothie Company are aimed at producing Smoothies for adults on the go, that do not have time to eat fruit with their everyday life commitments. Naked advertise that they are a healthy alternative and contain antioxidants in them (Naked juice, 2013). These advertisements are aimed at those wanting to try and proceed healthier for longer by adding antioxidants into their bodies, to help weigh free radicals. Naked have launched additional products that claim to increase energy levels throughout the dayFigure 5 Naked Juice Smoothies (Naked Juice, 2013)These are the main Smoothie brands on the market in the UK today. some companies target their brands towards childrens health, helping them get their 5 a day, thus making it easier for their parents by allowing them to have angiotensin converting enzyme of their products, the parent does not have to try and persuade the child to eat a piece of fruit. However some companies do promote their products to the older generation advertising that their Smoothie can help them to stay fit and healthy as well as their children. All these Companies claim that their products are 100% clarified fruit without any added sweeteners or artificial flavourings.2.3 Role of ingredientsFruit is the primary comp unmatchednt in a Smoothie. Many producers of fruit Smoothies promote how they can help you achieve your five a day in a tasty quick convenient drink.Strawberry Strawberries in this fruit Smoothie is one of the main ingredients and adds flavour to the drink. Strawberries have a natural sweetness that will sweeten up the product without the need to add any sweeteners to the mixture, thus making the smoothie healthier. Strawberries are a major contributor and they experience the drink the pink colour. Strawberries have natural bits around them which give the texture in the smoothies the natural nubbiness this is what the ultrasound waves will reduce in the smoothies .Banana As well as bananas creation one of the main ingredients in the smoothie, banana is also a natural thickener (Innocent Smoothie, 2013), this making the banana a vital ingredient in the fruit mixture, as without the banana the drink may become as well runny. The banana also adds as a bulking ingredient as it increases the volume of the Smoothie. As banana is one of the main ingredients it adds to the flavour of the drink and produces the banana and strawberry flavoured Smoothie.Grape Grape juice adds to the flavour, and helps break see the thickness of the banana and sweetens the banana taste. Grape is an acidity regulator and controls the acidity levels in the smoothie. Without the grape juice the acidity in the Smoothie may become too strong.Apple juice Apple juice is employ to add a natural sweetener to the Smoothie (Innocent Smoothie, 2013). By adding this it performer no additional sugar is necessary resulting in a healthier drink. The apple juice as with grape helps to break down the banana thickness to create a smoother texture.Oats Oats are added to the fruit Smoothie to add more fibre. They also change the thickness of the product. The oats added in to the mix changes the texture of the Smoothie. This again will be decreased by using ultrasound technology to reduce the particle size.2.4 Manufacturing ProcessUltrasound is a non-thermal technology utilising high power and high absolute frequency that results in a longitude wave that creates a fulminant implosion of bubbles. The implosion commences localised spots with a very high haul that can disturb cellular structures this means the particle size will reduce (Fellows, 2009). When ultrasonic waves hit the surface of a material they generate a compel, this force is vertical to the surface and it results in a compression wave that moves through the food. If the force is parallel to the surface it produces a shearing wave. Both methods allow the food product to be sonicated (Fellows, 2009 ). In recent years using ultrasound waves in food processing has been investigated extensively (Rawson et al, 2011) c oncentrating on the effect that pulses have on the nutritional aspects of the food sample and the lengthening of the shelf life of products. Sonication has significantly improve the preservation role in foods (Rawson et al., 2010). The amount of bubbles produced depends on the amount of frequency and amplitude of the ultrasound waves (Keenan et al., 2011b). This means the particles of the fruit Smoothie should be reduced when the ultrasound waves are at a higher frequency and higher amplitude. The longer the ultrasound waves are placed through the Smoothie the more this will have an affect the amount of particles broken up.2.5 Quality attributesFruit and vegetable beverages can have certain sensational barriers that can put off many good deal from drinking them. These barriers include a bitter taste and a grainy texture and in the most recent National Diet and Nu tritional pile (NDNS) report, it highlights the expiration in consumption of the 5 portions of fruit and vegetables per day between children and adults. It found that children are more prone to eating fruit and vegetables every day. Fruit juices continue to grow in popularity and are potentially driven by an increase public interest in preventative healthcare (Wootton-beard and Ryan, 2011).2.6 Nutrition delinquent to marketing and advertisement of Smoothies there is a misconception that the drinks are as healthy for you as eating fruit by themselves. research labels claim that they are packed with vitamins, low in fat and bursting with goodness and the UK has spent over 100 million a year on Smoothies, however many of them contain sugar, calories and acids as tautological ingredients that have been added to sweeten them up and make them taste better (BBC News, 2008). This means that Smoothies are not as healthy as the packaging is advocating. Juicing fruit and storing it can mak e it quite acidic, and one being consumed can damage the persons teeth. Juicing takes away the fibre and removes many nutrients that are found in the whole fruit (Independent, 2006).Juice and Smoothies count as one portion of your 5 a Day when drunk in a 227g portion. It was found that pure fruit and vegetables can offer similar health benefits to whole fruit and vegetables. This is collectable to the antioxidant and polyphenol content that is found in fruit and vegetables, however it still remains a concern regarding the meet juices have on sugar consumption, fibre intakes, dental health and appetite control. It has been found that fruit contains a naturally high carbohydrate, sugar, starch and fibre content. Smoothies are not that different to a consumer choosing fruit like a banana than it would be if they chose it in the Smoothie form (Ruxton, 2008). The advice expressed by health professionals is that consumption of Smoothies should be discouraged due to the high carbohydrate and sugar content, as this would prevent the rise in sugar consumption that has been on the increase in recent years. However this is a mistaken tactual sensation in regards to Smoothies, for in a 250ml portion, 30g of sugar can be found, similar to a piece of fruit. interrogation has been undertaken to show that Smoothies may have more associated dental health problems than eating two portions of whole fruit and vegetables this has not been proven with reliable evidence.When Fruit Smoothies were first introduced onto the market, it was thought that it would encourage those in the population who did not consume the minimum daily dietary requirements regarding fruit and vegetables. It was a concern that they may stop people from consuming the actual fruit and vegetable however, it was found that those who consumed higher levels of fruit and vegetables were more likely to consume both the whole fruit/vegetable and Smoothies/fruit juices. Smoothies were found to be higher in fibre, vitamin C and antioxidants compared to fruit juices alone (Ruxton, 2008).2.7 Consumer acceptability/ sensorialTo the consumer, the most important quality attributes are the five sensory characteristics Texture, Flavour, aroma, shape and colour (Keenan et al., 2011b). These attributes determine the individuals preference for specific products. These attributes help to define differences between certain brands and their differing tastes. In the case of this study, these attributes will help the panellists to taste the size of the particle in the sonicated Smoothies (Povey and Mason, 1998).2.8 sample and FlavourTaste and flavour is a major factor in consumer selection. There is a difference between taste and flavour, taste is the sweetness, sourness, saltiness, bitterness and umami. The taste buds on the dialect affect what the taster can get, and some attributes can be detected at very low thresholds in certain food groups. Taste occurs on the tongue were 10,000 taste buds are lo cated on the front, back, sides and the tip of the tongue. apiece taste bud has clusters of 50-100 taste receptor cells.Flavour is the result of the interaction between the sense of smell that the person can detect from the sample, and the taste that the taste buds have given off which determines the flavours they can taste in the sample, however 80% of the intelligence is from the smell of the sample, the food is inhaled through the nostrils and from the back of the mouth as the food is chewed and swallowed. The flavour of foods is influenced by the flavour compounds which are released when chewed (Povey and Mason, 1998).2.9 TextureThe texture of food has a major influence on consumers perception of quality. Information is passed to the brain, about the texture of the food from the sensors in the mouth and from recalling these senses from memory it can build up an image of the texture properties of the food. This can be seen in trey stages1. Initially the first stage is to task the hardness, the ability to break the food and the consistency of the food product in the first bite2. The plump for stage is the chewiness, adhesiveness and the gumminess during the chewing of the product. During this phase the moistness and the greasiness of the food is also detected.3. The troika stage is the perception of the rate at which the food will be broken down whilst chewing. The type of the pieces formed, then the release of moisture and finally any coating on the mouth or tongue with food (Povey and Mason, 1998).2.10 ColourThe colour of a Smoothie or any other product is one of the main aspects that a consumer is going to take into consideration when choosing a product they wish to purchase.If the colour is queer or not natural to the eye, consumers may find it off putting, particularly in this market segment, as the Smoothie purports to be a replacement for natural products. So the products colour is very importantThe colour of a Smoothie is affected when the son ic processing is undertaken. Typically the more ultrasound power put into the Smoothies, the more particles are broken up, resulting in the colour of the Smoothie being affected by the particle degradation (Keenan et al., 2012a).3. ruleThe methodology section consists of the future(a) Sample Preparation, Ultrasound Processing, Physical analysis, Brookfield Viscosity, Colour, outline, Centrifuge Analysis, Sensory Analysis, Ethical Issues, and Statistic Analysis.As similar work has been undertaken on the topic of using ultrasound waves in Smoothies, some(prenominal) methods were incorporated to expand on the work already developed to test four different methods (Keenan et al., 2010), (Keenan et al., 2011a), (Keenan et al., 2012b), (Keenan et al., 2012c). As this paper is concentrating more on the mouth feel of the Smoothie, than for example the shelf life changing due to the sound waves being passed through the product, the sensory aspect was a higher priority, so only following l imited methods helps to get the full purpose of the study across.In this study, a Smoothie is the product of choice to test and investigate with the ultrasound waves process, because of the varying particle size that can be found in Smoothies. Reducing the particle size should have effective results. According to recent sales, Smoothies have become very popular in the UK, however many consumers find the graininess of some fruit puts many consumers of drinking Smoothies off putting. This study, investigates a way to reduce this, using a novel technology that has not been used extensively in food products.3.1 Sample preparationThe Smoothies prepared were based on the commercially available Smoothie Strawberry and banana by innocent Smoothies. 1400ml of Smoothies was made using 288g of banana, 284g of grapes (mixed), 520g strawberries were chopped, 700ml of apple juice from concentrate then added to a homogeniser (Keenan et al., 2010), (Keenan et al., 2011a) and (Keenan et al., 2011c) along with 50g of oats, and all food products were sourced from a local supermarket. at a time the fruit, juice and oats are homogenised the Smoothie is split into seven 250ml samples and refrigerated to between 2-4oC, so all Smoothies are at the same temperature sooner ultra sound processing can take place. Each time the particles are tested the same amount of each fruit is the same, to make sure texture and colour is the same each time. The Smoothie composition was derived from the commercially available innocent Smoothie product banana and strawberry. aim into blender with oats and apple juice for 1 minuteSplit mixture into seven samplesChop strawberries and bananas. shin grapes rank 2 into ultrasound machine for 5 and 10 mins. on power 60Place 2 into ultrasound machine for 5 and 10 mins. on power 100Place 2 into ultrasound machine for 5 and 10 mins. on power 20Test sonicated samples for separation of particlesTest sonicated samples for colourTest sonicated samples for viscosi tyFigure 6 Summary Flow Chart of Smoothie Method of Sonication and Testing.3.2 Ultrasound machineOnce the Smoothie is split into portions the ultra sound treatment can be done, the Smoothies were tested using (Keenan et al., 2011a) method on how to test ultrasonic waves through fruit samples. Three treatments were used in this practical the Smoothies were treated with three different power levels (20%, 60%, 100% on the 0.5 cycle) for two different lengths of time. Six of the Smoothie samples were graceful on and one was kept as a control to compare the results to the original Smoothie.Figure 7 Ultrasound MachineCUsersFionaPicturesIMG_0486.JPG3.3 Physical AnalysisOnce each of the Smoothies has been treated, tests were done on the different samples for viscosity, colour and centrifuge.3.4 Process ParametersDue to the ultrasound machine being placed in to the smoothie, it can change the temperature of the smoothie mixture. (Keenan et al., 2012a) study shows that the smoothie mixture i nside the pressure chamber increased from 20 to 37oC during the high pressure processing.Power LevelTime (Minutes)20%520%1060%560%10100%5100%10Table 1 Processing power level and time it was sonicatedA way to stop the temperature of the Smoothie being increased when ultrasound waves are being passed through it, is to decant the mixture into a beaker (which allows piddle to flow through) syphon off the warmer peeing so as to keep the Smoothie from change magnitude in temperature.3.5 Brookfield ViscosityViscosity is a measurement of the internal friction of a fluid, for example liquids and fishing rig solids and Brookfield is the measurement of these. The viscosity measurements are made to test the quality and the efficiency of a product. A main way that that researchers test their work, is using a viscometer. It is one of the quickest, most reliable and accurate ways of analysing some of the most important factors affecting the product. (Brookfield engineering, 2013)The accuracy o f the viscometer was checked with a standard solution of water to calibrate the viscometer. The seven samples were then tested the same way this was done by using the number four spindle at speed ten and placing the spindle into the Smoothie sample to get readings. A reading was taken on twelve occasions at ten second intervals to get an median(a). This was ingeminate on all seven samples.Figure 8 Brookfield viscometer meterCUsersFionaPicturesIMG_0488.JPG3.6 Colour AnalysisThe hunter lab model UltraScan PRO was used to test the changes in colour of the fruit Smoothies once the initial processing had taken place. The colour test was useful to see if the Smoothie had become sparkle or darker in visual terms after the processing.Hunter Lab system is a popular and trouble free technique used in both quality control and research it is able to test a wide spectrum of product colours from transparent films to clear liquids and/or opaque solids (hunter, 2008). In this case study it was u sed to test the difference in colour of the six processed samples, canvas them with the control sample.The colour was then tested by placing some of the Smoothie into a glass even up tube with black foam to form a blackout around the outside to reverse any other light affecting the result. This was then placed on to the machine and the machine produced an L* a* b* reading of the colour. Each time a new sample was tested it was calibrated back to the original Smoothie. Each of the seven samples was tested three times to obtain an come.The 250ml Smoothies are then spilt in to 125ml samples. One 125ml sample is placed into the refrigerator and left for twenty four hours the other 125ml placed into a water bath at 4oC for the same twenty four hours.Figure 9 Hunter Lab ColourCUsersFionaPicturesIMG_0487.JPG3.7 Centrifuge AnalysisCentrifuge is driven by a force back and forces a sample to every bit separate the substance of greater and lower densities apart. A sample is placed in th e machine and the motor is switch to a certain speed, the sample is then spun around a fixed axis.After the twenty four hours, 10ml of each is poured into a numbered tube and then placed into a centrifuge machine and spun at 4600rpm for ten minutes, this causes substances to separate and the bigger particles at the bottom with the smaller particles on top. The results are entered and analysed using SPSS.Figure 10 Centrifuge machineCUsersFionaPicturesIMG_0489.JPG3.8 Sensory AnalysisFour samples of 1000ml were poured into four jugs consisting of Strawberries, banana, grapes, apple juice and oats. Three of the samples were treated with ultrasound waves at three different power levels (20%, 60%, 100% on cycle 0.5) for 10 minutes and the fourth was kept as a fresh control sample. The samples that were being tested were treated at the three different power levels for 10 minutes and control sample that was left untreated.An untrained panel of 50 people with an age range of 19 to 57 were us ed. As the study was based on the overall mouth feel of the Smoothie no training was essential before the tasting took place. The sensory was carried out in individual sensory booths and had controlled lighting. The odour in the booths was controlled to avoid any misconception of the product and its taste.The panellists were presented with four samples of the different Smoothies and given a sample of 10ml in 25ml plastic cups. Each sample was given a randomised three digit code, this was to avoid the panellist from know which golf club they are sampling each (Keenan et al., 2011b). Each panellist received the samples in a different order. The untrained panellists were given a cup of water to cleanse the palate, so the mouth was free of flavour before the next sample is tasted.There were eight important attributes that were necessary to get a clear range of a function of whether the participants could tell the difference between the samples and if the particle size had been reduce d. The sensory attributes being tested for were colour, smell, appearance, texture, mouth feel, viscosity, aftertaste, and over all acceptability. The rating scale used was a horizontal line scale. A vertical line is placed on the scale between 1 and 9 with the left to right on the intensity of liking the product, for example pale to dark.AppearanceLike/ DislikeTextureBits/ No BitsColour ill/ DarkSmellLike/ DislikeAfter tasteStrong/ weakViscosity too thin/ Too thickMouth FeelCreamy/ WateryOverall AcceptabilityLike/ DislikeTable 2 Sensory Attributes of Smoothies3.9 Ethical IssuesThe only ethical part to this study that needs to be addressed is the sensory analysis. On taking part in the sensory analysis, the participants signed an agreement, that they tacit the agreement, they understood the ingredients in the samples and made it known if any allergies or intolerances they had that would stop them from taking part in the study. All participants knew that they were free to stop taking part in the study at any institutionalize if they wished to so.3.10 Data analysisAll values were repeated twice to get an average number to compare. The likeness was tested using SPSS (ANOVA, TTest) and Microsoft Excel Software. The difference was considered significantly different with a p value of 4. ResultsThe smoothies that had been processed with ultrasound waves were analysed and the results were measured and statistically analysed by using Microsoft Excel, and SPSS.4.1 Hunter Colour LAB AnalysisThe colour of the six samples of smoothies that were processed at different power levels and the control sample were analysed to see the colour change. The average readings of the colour parameters (L, a, b, TCD and Chroma) of each of the samples was calculated and can be seen in table below. The analysis was repeated three times to get an average, and all the tests were completed twice to check the acceptability of the results.SampleLABTCDChromaControl27.468.167.093.239.565 minutes 20% Amplitude11.596.146.432.147.0810 minutes 20% Amplitude11.856.146.582.097.135 minutes 60% Amplitude10.915.806.341.687.0210 minutes 60% Amplitude54.4710.858.311.6313.695 minutes 100% Amplitude55.9311.339.130.1314.5710 minutes 100% Amplitude55.6411.639.090.0414.78Table 3 The average on Lab at the different power levelsFigure 11 L values (a), a values (b), b values (c), TCD values, (d), and Chroma Values (e) of smoothie samples colour at the different level of processing.See figure 11a, b, c, d, and e sample key in appendix 1.Figure 11a, 11b, and 11c, has revealed that the more ultrasound waves that are placed through the smoothies, the more the colour of the smoothie changes. Figure 11d shows the total colour difference (TCD) in the Smoothie samples at different power levels.L Values12345671-15.86*-15.61*-16.54*27.01*28.46*28.17*215.86*0.25-0.6842.87*44.33*44.04*315.61*-0.25-0.9342.62*44.08*43.79*416.54*0.680.9343.55*45.01*44.72*5-27.00*-42.87*-42.62*-43.55*1.451.166-28.46*-44.33* -44.08*-45.01*-1.45-0.297-28.17*-44.04