Development of herbal milk using tulsi juice, ginger juice and turmeric powder

Abstract

Food industries have rather high demand for the products that meet the consumer’s demand for a healthy life style for which functional food fortified with the plant ingredients plays an important role. Tulsi, turmeric and ginger are such important medicinal plants whose medicinal usage has been reported in the Indian and British Pharmacopoeias and in the Ayurvedic system of medicine and day to day life of human beings, also having various health benefits including immunomodulatory, anti-inflammatory, anti-arthritis, and anti-bacterial, antioxidant, anti-diabetic and anti-tumor. The present study was anticipated to develop herbal milk with sensorily acceptable levels herbs and assessment for its compositional, physico-chemical properties, sensory attributes and microbiological quality. Preliminary trials were conducted to optimize the levels of tulsi, turmeric and ginger in milk. By preliminary trials range of ingredients selected as well as stabilizer selected. It was observed that addition of tulsi juice (25%), ginger juice (3%) and turmeric powder (0.1%) of sterilized herbal milk exhibited best sensory scores and milk without addition of herbs treated as control. Antioxidant, Viscosity, fat and total polyphenols were significantly (P