Keeping quality of pasteurized milk-based mango drink.
Muhammad Imran-Al-Haq, Ghulam Mohyuddin
Author Affiliation: Barani Agricultural College, Rawalpindi, Pakistan.
Pakistan Journal of Agricultural Research 13 : 260-266
Abstract : Milk-based mango drink was manufactured by mixing skimmed milk powder (3%), mango pulp (3%), sugar (13%), sodium citrate (0.02%), potassium sorbate (0.01%) and citric acid (0.2%). The mix was stabilized with the addition of Mexpectin RS-450 (03%) and pasteurized at 80°C for 15 seconds. To observe keeping quality, the product was stored under ambient and refrigeration conditions. Periodic sensory assessment indicated that the drink kept under ambient conditions was acceptable for two days only. Scores for colour, taste and flavour were highest after three weeks of refrigeration storage. Thereafter, a decline was observed in the ratings. Generally the drink was, acceptable by the panel. The chemical analysis of refrigerated samples showed a rise in acidity, total soluble solids and reducing sugars and a decline in pH, non-reducing sugar and ascorbic acid levels during seven weeks of storage.