Standardisation and Sensory Evaluation of Fruit Powder based Instant Health Drink Mix

Abstract

Mango and pineapple powders were prepared for the processing and sensory evaluation of fruit powder based instant health drink mixes and standardised using various levels of fruit powders (10-50%) with additional ingredients. The mango and pineapple powders of 30 g were taken as optimum level for processing the health drink mixes. The processed mixes were stored in different packaging materials and stored at room temperature for 270 days. The chemical characteristics and microbial load were observed during storage period. Moisture and vitamin C contents were slightly high in pineapple powder based health drink mixes whereas reducing and total sugars, protein, fat and beta carotene were more in mango powder based instant health drink mixes. A minimal rise in microbial population was observed in all the stored samples during the study period. The organoleptic scores of the instant health drink mixes were found to be highly acceptable up to 270 days.