Process optimization for the development of functional milk beverage powder

Abstract

newline Fruits and vegetables are good sources of naturalantioxidants for dietary prevention of degenerativediseases. The most preferred form in which consumers intake fruits and vegetables is as fruit powder/beverage. In recent years due to changes in lifestyle, beverages are not only considered as thirst-quenchers but as potential functional food. These changes have led to development of 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 a promising technique to increase the shelf-life of food products. Hence the research was aimed to develop functional milk beverage powder with fortification of beetroot and banana. Different ratioof banana pulp (kg) and beetroot pulp (kg) were mixed with pre-heated toned milk (l) forpreparation of functional milk beverage. The ratios of ingredients for the preparation of functional milk beverage were standardized based on sensory evaluation. Sensory score revealed that equal volume of banana pulp, beetroot pulp and milk was preferred and thus used for further studies. The physic-chemical properties of the most preferred processed functional milk beverage was studied. Processed functional milk beverage was spray dried at the inlet air temperature of 140°C, 160°C and 180°C and feed flow rate of 100 ml/h, 200 ml/h and 300 ml/h. Effects of inlet air temperatures and feed flow rate was studied using Central composite design (CCD)on various characteristics of functional milk beverage powder. Product yield, physical properties such as moisture content, water activity, bulk density, tapped density, true density, wettability, hygroscopicity, solubility, cohesion index, Hunter colour values L, a*, b*, functional properties such as total phenolic content and antioxidant activity of the powder were examined. For spray drying of functional milk beverage, 159.01 °C inlet air temperature and 200 ml/h