Effect of packaging material on storage ability of mango milk powder and the quality of reconstituted mango milk drink

Mango milk powder (MMP) was obtained after recirculatory convective drying, conditioning and grinding. The physico-chemical characteristics of fresh canned mango pulp and those of the finished product were estimated. The microbiological quality of the beverage showed the presence of low number of cfu (colony forming unit) as 2.5 × 103 and ymc (yeast and mold count) as 3 per gram. The product was free from coliform bacteria. MMP was packaged in pouches of high density polystyrene, tin can, metalized polyesters and four ply laminates polythene aluminum foil–polythene–paper. The shelf life of mango milk powder was predicted on the basis of free flowability of product under controlled storage condition and was found to be maximum in tin containers (10 and 11 months, respectively) at 30 ± 1 °C and 5 ± 1 °C.

The fresh mango milk powder has delectable taste and such pleasant aroma and flavour. It has a proportionate composition of different ingredients. The special features of mango milk powder are easy to make and easy to digest. The mango milk powder has less hygroscopic characteristics than any other type of fruit based powders.Figure optionsDownload as PowerPoint slideHighlights
► MMP was obtained by convective drying, conditioning and grinding.
► cfu and ymc were 2.5 × 103 and 3 per gram, respectively.
► The product was free from coliform bacteria.
► HDPS, tin can, metalized PS, and 4-ply laminates were used.
► Shelf life was maximum (10 and 11 months) in tin containers at 30 ± 1 °C and 5 ± 1 °C.