Effect of Packaging Material On Storage Stability of Functional Milk Beverage Powder

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dc.contributor.authorNiveadhitha, S.
dc.contributor.authorRamasamy, D.
dc.contributor.authorTANUVAS
dc.date.accessioned2019-04-30T09:27:40Z
dc.date.available2019-04-30T09:27:40Z
dc.date.issued2018-12
dc.descriptionTNV_ZHCSFS_Dec2018_58-59en_US
dc.description.abstractFunctional milk beverage powder was developed with fortification of beetroot and banana using spray drier. The produced functional milk beverage powder was packed in four types of packaging materials, such as laminated aluminium pouch (LAP), glass bottle, LDPE (200 gauge) film and tin can. Sample of about 10 g was filled in each package and sealed properly. The packages were stored at room temperature (75±3% RH) and refrigerated temperature (90±5% RH) for 180 days. Quality parameters such as bulk density, water activity, wettability, hygroscopicity, solubility and moisture were analyzed during storage period viz. 0, 30, 60, 120, 150 and 180 days.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810101412
dc.keywordsFood Security, Dairy Cattle, spray drying, Beetroot, Banana, Milk, Packagingen_US
dc.language.isoen_USen_US
dc.pages58-59en_US
dc.publisherTANUVAS, Chennaien_US
dc.subjectFood Securityen_US
dc.subjectDairy Cattleen_US
dc.titleEffect of Packaging Material On Storage Stability of Functional Milk Beverage Powderen_US
dc.title.alternativeZero Hunger Challenge: Strategies for Food Security, December 2018en_US
dc.typePresentationen_US
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