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Avocado Milk Shake Powder Essay

1242 Words5 Pages

The results of the study pertaining to comparative evaluation of two different packaging materials on quality of avocado milk shake powder are summarized in this chapter. Samples were kept in room temperature also to estimate the changes in normal pace. Accelerated shelf life studies are helpful in getting indicators of quality deterioration in short period of time so that the actual shelf life can be predicted based on the moisture uptake, permeability of packaging material, area of package exposed to storage environment and other factors.
The two packaging materials selected in this study are 1) Non transparent 3 ply laminate PFP (paper45 GSM, Foil 20 μ, LDPE 37.45μ) Transparent Poly propylene film. (76.8μm) The product was analyzed periodically during storage for parameters like moisture, acidity, water activity, colour, TBARS, FFA, Browning Index etc.
The kinetics of quality changes w.r.t carotenoid degradation was studied using zero order and first order reaction kinetics.

4.1. Physico-chemical analysis of avocado milk shake powder
The initial analysis of avocado milk shake powder showed acidity 0.171±0.01 (% lactic acid), water activity (0.253), pH …show more content…

Not many changes were observed in this condition as the packaging material was kept at room temperature and the laminate is high barrier against moisture absorption with its low water vapour transmission rate. There was a slight increase in acidity from first week to third week. In some studies,( U.S. Dairy Export Council, 2001) the pH of milk powders stored at room temperature was shown to decrease. The pH change can also be attributed to the bonding of amino groups by lactose in the maillard reaction. No significant differences were seen from first week to third week in this packaging material. The avocado milk shake powder was able to reconstitute

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