SHAMSHAD BEGUM, S.MEGHACHANDRA, M.2023-01-122023-01-122022-03-25https://krishikosh.egranth.ac.in/handle/1/5810192003ThesisRTD beverage mix was developed from finger millet by using spray drying technology. Finger millet variety (GPU-66) was popped to get popped fingermillet flour that was blended with homogenized milk and subjected to spray drying. Three blends at 5, 10 and 15 % slurry concentration were prepared with popped fingermillet flour which was then spray dried with different inlet temperatures and outlet temperatures. Adding powdered sugar and different flavours to the spray dried powder was done. Sensory evaluation of reconstituted RTD beverage mix indicated that 10 % slurry concentration with vanilla flavour was best among all variations. The spray drying conditions for 10 % Ragi slurry concentration viz inlet air temperature 170 °C, pressure 2.0 bar, blower speed 1300rpm, flow rate 13rpm and yield 145 g/kg of spray dried finger millet powder. Proximate composition of RTD mix indicated protein (11.09±0.21 %), fat (5.61± 0.14 %), carbohydrate (73.93±0.25 %), energy (Kcal/100 g) (390.77± 2.00), moisture (2.64±0.02%). It was found that RTD beverage mix had highest amount of potassium (457 mg/100 g) followed by calcium (380 mg/100 g), phosphorous (202 mg/100g) and magnesium ( 112 mg/100 g) observed. The bulk density (g/mL) and solubility index (%) was found to be 0.28 g/mL and 2.2 % respectively. This beverage mix is stable during storage both in metalized polyester pouch and glass jar till three months with microbial counts under permissible limits. Hence, RTD beverage mix was found to be a satisfactory reconstituted product with good sensory properties and storage period.EnglishThesis