National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Production of dried milk powders by using a novel technique of spray drying is to enhance the storage life of milk, making it convenient to reconstitute without much loss of nutrients. A study was conducted to develop a ready to reconstitute milk beverage by using the spray drying technology with optimum nutritional parameters. Ready to reconstitute milk beverage was prepared by incorporation of 20 per cent level of carrot extract and 1.5 per cent level of cardamom with varying levels of milk fat3, 4.5, 1.5 and 0.5 per cent as Control, T1, T2 and T3. Further, the selected treatments and control were subjected to spray drying technology with standardized spray drying parameters and packed in polyethylene bags and stored at room temperature for 120 days during which the nutritional parameters were studied on day 0, 30, 60, 90 and 120. The protein content was found highest for T3, 35.52 per cent and lowest for the control 30.03 per cent, similarly the ash content was found highest for T3, 8.11 per cent than control and other treatments, while the fat content was highest for T1, 26.67 per cent and lowest for T3, 1.21 per cent, further the lowest moisture content of 4.09 per cent was observed for control and highest for T3, 4.10 per cent, Further the lowest energy value of 428.59 kcal/100gm was observed for T3 and highest for T1, 507.13 kcal/100gm on day 120 of storage . It was concluded that ready to reconstitute milk beverage can be prepared by using skim milk (0.5 per cent milk fat), carrot extract 20 per cent and cardamom 1.5 per cent with standardized parameters of spray drying technology as input feed rate at 8RPM, inlet temperature at 185.0°C for set1 and 195.0°C for set2, outlet temperature at 102.5°C for set1 and 105.5°Cfor set2 and with better nutritional qualities.
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