FORMULATION OF AVOCADO MILK SHAKE POWDER BY USING SPRAY DRYING TECHNIQUE
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Date
2023-01-13
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Avocado is a seasonal fruit having higher nutritional value for health benefits. A study was conducted on formulation of spray dried avocado milk shake powder with different processing parameters (Inlet temperature 140, 150, 160 ℃), (feed flow rate 10, 11 and 12 rpm) and total solids (17, 19 and 21%). The effect of different process parameters on the physico-chemical properties of the powder were studied and optimized using Response Surface Methodology had moisture (4.32%), water activity (0.20), pH (6.32), bulk density (0.371g/cc), water solubility (93.9%) and colour L*(93.11) a*(-0.501). b*(11.35). The optimized quality of the avocado milk shake powder obtained with slurry of total solids 19%, Inlet temperature 150 °C and feed flow rate of 11 rpm. The avocado milk shake powder had, protein (24.3%), fat (1.20%), fibre (1.39%), ash (6.20%) and carbohydrate (62.59%). The powder was stored in Metalized polyester pouch under ambient conditions for 3 months and the physico-chemical properties, sensory and microbial analysis were studied for every 15 days of interval. It was observed that the quality of the powder had not deteriorated during the storage period of 90 days.
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