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.