Vol. 12, Issue 11 (2023)

Author(s):
Pavan Kumar, Shruti, Suresha KB and GV Mohithkumar

Abstract:
A study was conducted on formulation of spray dried avocado milk shake powder. Avocado pulp were blended with skim milk, skim milk powder (SMP) and honey were prepared & spray dried. The raw avocado fruit pulp contains moisture 72.5%, bulk density 0.712 g/cc, color value (L^*, a^* & b^*) 49.35, -3.42 & 34.95, pH (6.35), protein (2%), fat (15.31%), fibre (6.8%), ash (1.54%) and carbohydrate (1.85%), respectively. While the optimized avocado milk shake powder had the moisture 4.32%, bulk density 0.371 g/cc, color value (L^*, a^* & b^*) 93.9, -0.501 & 4.35, pH (6.32), protein (24.30%), fat (1.20%), fibre (1.39%), ash (6.20%) and carbohydrate (62.59%), respectively. The powder was stored in Metalized polyester pouch under ambient conditions physico-chemical properties, sensory and microbial analysis were studied. It was observed that the quality of the powder had not deteriorated compare to raw avocado pulp it has higher nutritional quality.