Development of phytonutrient enriched avocado milkshake powder and its quality evaluation

Autor:	Shreya Pandey, Meenakshi Singh, Aparna Kumari, Anil Kumar Chauhan, K Shiby Varghese
Rok vydání:	2020
Předmět:	Water activity Chemistry Pulp (paper) food and beverages Pasteurization engineering.material Maltodextrin law.invention chemistry.chemical_compound Freeze-drying Age groups law engineering Food science Sugar Instant
Zdroj:	Indian Journal of Dairy Science. 73:556-565
ISSN:	2454-2172 0019-5146
DOI:	10.33785/ijds.2020.v73i06.007
Popis:	Consumers are progressively searching out food with good taste that can be instantly prepared, easily consumable, and wholesome. Avocado is nutritious fruit but its preservation is a challenge for food researchers. A new freeze-dried milkshake powder is developed by using avocado. This product provides healthful mixture of dairy and fruit components with high nutritional and longer shelf-life. Butter fruit milkshake powder (BFMS) formulation was prepared by mixing avocado pulp, pasteurized milk, maltodextrin, and sugar in the ratio of 84%, 28%, 10%, and 6% respectively. BFMS were analyzed for proximate composition, physiochemical, and flow properties. Results showed that the inclusion of milk and maltodextrin increase protein, fat, ash content, and preserve phenolic, flavonoid, and â-carotene content of the avocado pulp. The freeze-dried BFMS powder has light color, lower water activity, and instant water-solubility (30 sec). For powder rheology, BFMS provided better flowability and decreased compressibility. BFMS is beneficial for all age groups, especially for armed forces because of instant solubility, lightweight texture, and is highly nutritious.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::8ba4585d3795c6ee2645224985dff2fb https://doi.org/10.33785/ijds.2020.v73i06.007 Zobrazit plný text záznamu