The effect of packaging materials on physical properties of mango
milk powder is presented in Tables 1 and 2 and Figs. 1 and 2. It can be
noted that there was a gradual loss of solubility, flowability, wettability,
whereas, bulk density and sinkability increased during storage at
30 °C. The losses in flowability, wettability and solubility were faster
in samples packed in polystyrene than those in metalized polyester,
4-ply laminates and tin cans. These results are consistent with those
reported by Pijanowski [18], an increase in amount of free fat might
be responsible for the loss in wettability and flowability and inverse
relation between free fat and wettability.