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B., Pushpalatha
- Optimization of Ingredients for Preparation of Turmeric Milk
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Authors
Affiliations
1 Oil Technological Research Institute, JNTU, Anantapuramu (A.P.), IN
2 Dairy Technology Section, National Dairy Research Institute (Southern Regional Station), Adugodi, Bengaluru – 560 030, IN
1 Oil Technological Research Institute, JNTU, Anantapuramu (A.P.), IN
2 Dairy Technology Section, National Dairy Research Institute (Southern Regional Station), Adugodi, Bengaluru – 560 030, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 59, No 1 (2022), Pagination: 12-27Abstract
Milk, being a good source of proteins, fat, lactose and minerals, is considered a near complete food, especially for infants and children. It is also being treated as a medium to carry health beneficial compounds like vitamins, essential fatty acids, amino acids and phytochemicals whose incorporation fortifies the value of milk. Turmeric is one of the phytochemicals long used in milk which is considered as health drink. In this study, amount of turmeric incorporation, sugar level, fat and SNF (Solid non Fat) level of milk were optimized to get an acceptable quality of turmeric milk. Further, the acceptance of the milk was enhanced by incorporation of cardamom powder. A formulation of turmeric milk was optimized by studying the effects of different levels of these ingredients on the sensory quality and viscosity of turmeric milk. The developed milk had a pleasing yellow colour with added cardamom flavor and a good consistency. This formula can be utilized by dairies to produce turmeric milk and marketed as a health drink for the benefit of consumers.Keywords
Turmeric, Milk, Viscosity, Colour, Ingredients, Cardamom.
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