International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 6, Issue:11, November, 2017

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2017.6(11): 3446-3456

Effect of Storage on Quality Characteristics of Pasteurized Mango Based Milk Beverage
Preeti Shukla1*, Usha Bajwa1 and Suresh Bhise2
1Department Food Science and Technology, Punjab Agricultural University,Ludhiana-141004, Punjab, India
2College of Horticulture, Anand Agricultural University, Anand-388110, Gujarat, India
*Corresponding author

An investigation was carried out to evaluate the effects of packaging and storage conditions on the mango based pasteurized dairy beverage. The beverage was prepared using milk (0.5% fat), sugar (6.0% w/w) and mango pulp (30% w/w) and packaged in HDPE sachets. It was then pasteurized and stored under refrigeration. The study revealed a significant increase in acidity and reducing sugars. There was a significant decrease in antioxidant activity, HMF concentration, pH, total sugars, ascorbic acid content and overall acceptability of the beverage. The beverage showed an increased microbial count making the beverage unacceptable after six days of storage.

Keywords: Effect of storage, Quality, Pasteurized mango.

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How to cite this article:

Preeti Shukla, Usha Bajwa and Suresh Bhise. 2017. Effect of Storage on Quality Characteristics of Pasteurized Mango Based Milk Beverage.Int.J.Curr.Microbiol.App.Sci. 6(11): 3446-3456. doi:
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.