Effect of Packaging Materials on Storage Quality of Functional Beverage Mix

Abstract

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

DOI

https://doi.org/10.29321/MAJ.10.000480

Pages

95 - 100

Creative Commons

Copyright

© The Author(s), 2025. Published by Madras Agricultural Students' Union in Madras Agricultural Journal (MAJ). This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium, provided the original work is properly cited by the user.

Keywords