Vol. 7, Issue 3 (2018)

Author(s):
Ravula Sudharshan Reddy, Gulshan Kumar Malik, M Madhava and Sheshasayana Golla

Abstract:
The aim of the present investigation was to study the effect of incorporation of dried pineapple powder as an ingredient in milk. The pine apple slices were dried at different temperatures of 55, 60, 65, 70, 75 °C by keeping the air velocity constant of 1.5 m/s. The dried pineapples were made in to powder form and added in milk at different concentrations of 1, 1.5 and 2 g per 100 ml of milk. Moreover, the ascorbic acid content in dried pineapple was significantly decreased with increase in drying air temperatures. Sensory analysis of flavoured milk was revealed a clear profile for the mixing of powder and milk.