Vol. 7, Issue 10, Part H (2025)

The rising demand for plant-based functional beverages has created opportunities for clean-label, nutrient-rich product innovations. This study aimed to develop and evaluate a vegan oats smoothie enriched with flaxseed and date powder to enhance fiber content, natural sweetness, and product stability without refined sugars or added hydrocolloids. Key plant ingredients-oats, almonds, flaxseed, date powder, pineapple, and watermelon seeds-were analyzed for proximate and functional properties. A mixture design was used to optimize the proportions of oats, flaxseed and date powder to balance °Brix, pH, and viscosity. Compositional quality was assessed, energy value was estimated using Atwater factors, and sensory acceptability was measured using the 9-point hedonic scale, supported by instrumental rheology. Microbial quality was monitored during refrigerated storage, and techno-economic analysis evaluated production feasibility. The optimized smoothie demonstrated desirable sweetness-acidity balance, stable viscosity and high consumer acceptability while microbial counts remained within safe limits during storage. Oats provided β-glucan and avenanthramides for health benefits flaxseed mucilage improved stability and date powder contributed bioactive and minerals. Techno-economic analysis confirmed the formulation’s commercial viability. Overall, the product aligns with clean-label trends, offering a stable, nutrient-dense and market-ready vegan beverage