Abstract
Milk and honey in combination can play a vital role in fulfilling the requirement of food product having nutritional as well as functional properties. The present study was carried out to investigate various compositional, physical, functional, and flow properties (cohesion index, powder flow speed dependency test, and caking test) in buffalo, cow, and mixed milk powders with changing the concentration level of honey addition from 0 to 20%. All prepared powdered samples exhibited 3–4% moisture content, 0.40 g/cc bulk density, matching with powders available in commercial market. DPPH scavenging capacity, total phenolic and total flavonoid content were increased from 2.67 to 15.87%, 0.41 to 2.68 mg of GAE/g of powder, and 0.04–1.44 mg of RE/g of powder, respectively. Lower cohesion index (9–14) confirmed the noncohesiveness of powders. Lower Compaction coefficient and powder stability were close to 1 which verified its free flowing nature. Lower cake height ratio of powdered samples indicated that they were less susceptible to cake formation.
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