Development of phytonutrient enriched avocado milkshake powder and its quality evaluation
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Authors
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Shreya Pandey
Centre of Food Technology, Institute of Professional Studies, University of Allahabad, Allahabad, India
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Aparna Kumari
Department of Dairy Science and Food Technology, Institute of Agricultural Science ,Banaras Hindu University, Varanasi, India
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K Shiby Varghese
Department of Freeze drying and Animal Products Technology, Defense Food Research Laboratory, Mysore, India
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Anil Kumar Chauhan
Department of Dairy Science and Food Technology, Institute of Agricultural Science ,Banaras Hindu University, Varanasi, India
http://orcid.org/0000-0001-7922-8021
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Meenakshi Singh
Technology Management Directorate(Socio-economic Ministry Interface),Council of Scientific Research, New Delhi, India
Keywords:
Avocado, BFMS, Freeze drying, Milkshake, PhytonutrientAbstract
Consumers are progressively searching out food with good taste that can be instantly prepared, easily consumable, and wholesome. Avocado is nutritious fruit but its preservation is a challenge for food researchers. A new freeze-dried milkshake powder is developed by using avocado. This product provides healthful mixture of dairy and fruit components with high nutritional and longer shelf-life. Butter fruit milkshake powder (BFMS) formulation was prepared by mixing avocado pulp, pasteurized milk, maltodextrin, and sugar in the ratio of 84%, 28%, 10%, and 6% respectively. BFMS were analyzed for proximate composition, physiochemical, and flow properties. Results showed that the inclusion of milk and maltodextrin increase protein, fat, ash content, and preserve phenolic, flavonoid, and â-carotene content of the avocado pulp. The freeze-dried BFMS powder has light color, lower water activity, and instant water-solubility (30 sec). For powder rheology, BFMS provided better flowability and decreased compressibility. BFMS is beneficial for all age groups, especially for armed forces because of instant solubility, lightweight texture, and is highly nutritious.
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