A fruit-based pectanoid protein may be used in a new fruit-flavoured smoothie recipe

A fruit flavouring may help boost the nutritional value of a smoothie.

The research was published in the Journal of Nutrition, Food and Agriculture.

Researchers from the University of Sheffield and University of Exeter used fruit pectans, a protein that is found in dried fruit.

They used the pectins in a fruit smoothie for 30 days.

The researchers say this is the first time fruit pyranolic acids have been tested for nutritional value in a smoothies.

They say this new research could lead to the development of new flavouring materials to boost the fruit flavour.

Researchers say the researchers found that the pyrans in the fruit smoothies reduced the amount of sugar in the smoothie, which may help to reduce sugar consumption.

Dr Stephen Mackey from the Centre for Nutrition, Physical Activity and Food Research at the University’s Department of Food Science and Technology said: “The fruit pysanoids have been shown to be beneficial in some conditions.”

The aim of this study was to investigate the nutritional benefits of fruit pydans, and whether they may be able to be used as a flavouring in a healthy smoothie or a juice.

“It is a promising start to a fruit flavour research that may lead to new products to be developed.”

Dr Mackey said the researchers also tested fruit flavours for antioxidant properties and whether the flavours had any beneficial effects on heart disease risk factors.

He added: “These results may help us to develop better flavouring products to target different health conditions, as well as for the potential of flavouring to improve health outcomes in people who are already overweight or obese.”

The study involved researchers from the Institute of Food and Nutrition Research, the University College London, the Institute for Nutrition and Health Research and the National Health Service.

The fruit was used in the test for the first 30 days to see if the pysanic acid in the flavoured smoothies could increase the amount and the types of sugars in the drink.

There were no significant changes in the amount or type of sugars, or fat or protein.

The study is ongoing and will include more fruits to test.