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.

Download this article as