International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2018: 95.39
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
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Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(5): 3752-3761

Development of Functional Milk Beverage Powder
S. Niveadhitha1, D. Ramasamy1, R. Karunakaran2, A. Karthiayini1, G. Sujatha1 and D. Bakaran1
1College of Food and Dairy Technology, Koduveli, Chennai, Tamil Nadu, India
2Madras Veterinary College, Vepery, Chennai, Tamil Nadu, India
*Corresponding author

Beverages are no longer considered as thirst-quenchers; consumers look for specific functionality and it becomes a part of their lifestyle. In recent years, these changes and developments have led to newer products. Red beetroot (Beta vulgaris L.) is a rich source of dietary nitrate which significantly reduces systolic blood pressure in humans. Banana (Musa spp.) is a major source of potassium and total dietary fibers. Spray-drying is one of the highly utilized techniques to increase the shelf-life of food products. Hence our project was aimed to develop functional milk beverage powder with fortification of beet and banana. In our preliminary studies, various combination of milk, beetroot and banana were tried (T1, T2, T3, T4 and T5). Based on the sensory scores, T4 was selected for spray drying. Pre-heated toned milk was homogenized with pulp of banana and beetroot. The homogenized beverage was pasteurised at 85º C for 30 minutes and spray dried at the temperature of 140°C, 160°C and 180°C and flow rate of 100 ml/h, 200 ml/h and 300 ml/h. Effects of inlet air temperatures and flow rate on physical properties of spray dried functional milk beverage powder were investigated. Product yield and physical properties such as moisture content, bulk density, true density, porosity, wettability, solubility, hygroscopicity of the powder were examined. An inlet air temperature of 180°C caused a significant decrease in the moisture content, water activity, bulk density and solubility of the spray dried product. The increased inlet air temperature made the product more wettability.

Keywords: Spray drying, Beverage powder, Beetroot, Banana, Functional, Milk
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How to cite this article:

Niveadhitha, S., D. Ramasamy, R. Karunakaran, A. Karthiayini, G. Sujatha and Bakaran, D. 2018. Development of Functional Milk Beverage Powder.Int.J.Curr.Microbiol.App.Sci. 7(5): 3752-3761. doi: