Author(s):

Smita Singh and Rajendra Kumar Pandey

Abstract: β-Glucan is a soluble dietary fibre and imparts viscosity to the meals. The incorporation of β-Glucan in milk causes instability of the milk protein and leads to phase separation. Spray drying is the process of contacting an atomized stream to be dried with a gas stream that is at a higher temperature than the liquid stream. The higher temperature of the gas stream causes evaporation of the liquid from the droplets, forming particles. Spray drying has been used extensively in the food industry for example the manufacture of milk powder. This study was done to formulate a ready to serve milk beverage powder and observe the change over a storage period of 180days at four different temperatures, i.e. 10ºC, 25ºC, 37ºC and 45ºC. The highest score was obtained for the sample stored at 10ºC followed by 25ºC.

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