Journal of Current Crop Science and Technology
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March(1-3) 2021

Effect of Packaging Materials on Storage Quality of Functional Beverage Mix


                                The present study aimed at development of finger millet-based functionalbeverage mix with 9% green banana flour and 1% ginger powder. Thedeveloped beverage mix was packed by using four different packagingmaterials i.e., low-density polyethylene (P1), standup pouch (P2), aluminiumfoil pouch (P3) and polyethylene terephthalate bottles (P4) and stored at roomtemperature. The changes in the physico-chemical, microbial quality wereanalyzed for 3 months (90 days). The results revealed that during storage, themoisture content was increased from 6.23 to 6.99%, whereas other chemicalproperties viz., carbohydrate (CHO), protein, fat, ash and dietary fiber weregradually decreased from 68.62 to 68.48, 15.09 to 14.99, 1.50 to 1.48,3.74 to 3.73 and 2.78 to 2.77 respectively. There was no signifance changein calcium and phosphorus among the packaging materials during storage.The microbial load was low in P3 and P4 packed beverage mix during storage.The functional beverage mix packed in polyethylene terephthalate bottles wasundergone minimum changes in physico-chemical characteristics. Hence,it is concluded that the storage of functional beverage mix in polyethyleneterephthalate bottles extended the shelf life of the product and reduced thenutrient losses during storage

Key words : Finger millet milk powder; Green banana flour; Lactose intolerance; Packaging materials; Storage period

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