Abstract
Moisture sorption isotherms provide information on the interaction between food and the storage environment. The sorption isotherms of spray-dried probiotic finger millet milk powder were studied with different salt solutions at different temperatures (25–45 °C). The storage behavior and quality parameters of the powder were characterized at different storage conditions and packaging materials. The isotherm data were tested with empirical models. The Peleg model was best fitted for the sorption isotherm study at 25 °C with the highest adj. R2 (0.999) confirming type III isotherm. The powder flow properties were in an acceptable range. The powder stored at 4 °C and 25 °C exhibited 56 and 35 days of shelf life, respectively, with acceptable probiotic viability of 6 log CFU/g. A laminated aluminum pouch was best suited as a packaging material to store the probiotic powder. The results could be adopted for the packaging and bulk storage of probiotic finger millet milk powder.
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