Functional, sensory, physico-chemical and microbial changes in oats and milk protein concentrate based malted milk food during storage

Abstract

Malted milk food is one of very attractive options owing to their health benefits and economic considerations. There exists a definite commercial potential for a newer malted milk food comprising healthful ingredients such as oats and milk protein concentrate. The oats and milk protein concentrate based malted milk were evaluated for its shelf life at 37±2 °C after packing in laminates of metallized PET-Polyester/Polyfilm pouches at 15-days interval. Powder density and solubility index increased, while flowability decreased for control and experimental samples at the end of 180 days. The score of the sensory characteristics for the product decreased throughout the storage period. Moisture content, water activity, free fatty acids, total HMF content, and TBA value (OD at 532nm) of control and experimental sample increased throughout the storage period. The standard plate count of both the samples decreased with increase in storage period.