Abstract:This study investigated the effects of different sterilization conditions on the functional characteristics of homemade meal replacement powders and other product quality attributes. Ultraviolet cold sterilization was found to retain the original functional characteristics of the meal replacement powders to the maximum extent, but with low sterilization efficiency. In contrast, radiofrequency sterilization preserved both functional components and achieved good sterilization effects. Comparing homemade and commercial meal replacement powders, it was revealed that the total phenol content and antioxidant activity of the homemade powders were higher than those of the commercially available ones, while the flavor of the homemade powders was superior to the commercial products. To examine the storage stability of the homemade meal replacement powders, 3-month storage experiment was conducted. The results showed that the functional characteristics and microbial indexes of the homemade powders were within the standard range during the 90-day storage period. To prolong the shelf life of the meal replacement powders, it is recommended to store the powders in a dry and shady place.
