Bulk density of mango milk powder increased with the storage period irrespective of packaging materials used.
Increase in bulk density with increased moisture content was also observed [29] in dried milk powder and ice-cream mix powder, respectively.
An increase in bulk density may be attributed to increased cohesiveness caused by absorption of moisture during storage.
Sinkability of mango milk powder increased with the storage period. Changes occurred faster at 30 °C than those at 5 °C.