Development of a Low-Sugar, High-Protein Smoothie for Weight Management

Abstract

Background: Higher-protein foods and beverages are increasingly investigated as components of dietary strategies for weight management because adequate protein may contribute to satiety and preservation of lean tissue during energy restriction. Smoothies provide a practical matrix for combining fruit, vegetables, seeds, protein ingredients, and plant-based beverages. Objective: To develop almond-milk-containing high-protein smoothie formulations and evaluate their proximate profile, acidity, pH, viscosity, and sensory acceptability. Methods: Four formulations containing fixed quantities of chia seeds, spinach, kale, apples, blueberries, and whey protein were prepared with study-defined almond-milk treatment levels of 0%, 2%, 4%, and 6%. Twenty untrained panelists completed sensory evaluation using a 9-point hedonic scale. Results: The non-moisture proximate fractions were reported on a dry-matter basis. After conversion to as-consumed composition, estimated protein increased from 4.00 g/100 g in T1 to 5.09 g/100 g in T4, fiber from 1.70 to 2.43 g/100 g, and fat from 2.03 to 3.20 g/100 g. Titratable acidity ranged from 0.045% to 0.099%, pH from 6.30 to 6.45, and viscosity from 950 to 1600 cP. T4 received the highest sensory scores, including an overall acceptability score of 7.8/9. Conclusion: Increasing the almond-milk treatment level was associated with greater viscosity, higher derived as-consumed protein, fat, and fiber concentrations, and improved sensory scores. Direct sugar content and weight-loss efficacy were not evaluated.