The Indian Journal of Nutrition and Dietetics

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Optimization of Ingredients for Preparation of Turmeric Milk


Affiliations
1 Oil Technological Research Institute, JNTU, Anantapuramu (A.P.), India
2 Dairy Technology Section, National Dairy Research Institute (Southern Regional Station), Adugodi, Bengaluru – 560 030, India
     

   Subscribe/Renew Journal


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.
User
Notifications

  • Pandeya, N.K. Old wives’ tales: Modern miracles- Turmeric as traditional medicine in India. Trees for Life J., 2005, 1, 3.

  • Velayudhan, K., Dikshit, N. and Abdul, M. Ethnobotany of turmeric (Cúrcuma longa L.). Ind. J. Trad. Know., 2012, 11, 607-614.

  • Shweta, B., Suneeta Pinto and Aparnathi, K.D. Evaluation of efficacy of turmeric as a preservative in paneer. J. Fd. Sci. Techno., 2014, 51, 3226-3234.

  • Singh, R.R., Rongen Singh and B. R. Shakya, B.R. Impact of turmeric addition on the properties of paneer, prepared from different types of Milk. Int. J. Curr. Eng. Technol., 2014, 4, 1874-1883.

  • Lawless, H.T. and Heymann, H. Sensory evaluation of food: Principles and practices. Aspen Publications, Gaithersburg., 1999, 1, 1-51.

  • Ashraf, S.M., Ahmad, U. and Riaz, U. A laboratory manual of polymers. I.K. International Publishing House Ltd., New Delhi., 2009, 26-27.

  • Vyawahare, A.S. and Rao, K.J. Application of computer vision systems in colour evaluation of kunda: A heat desiccated dairy product. Int. J. Dairy Sci., 2011, 6, 253-266.

  • Vyawahare, A.S., Jayaraj Rao, K, Pagote, C.N., Govindarajulu Yadav, M., Yogananda Reddy, K. and Jayaveera, K.N. Application of computer vision systems in colour evaluation of kalakand (milk sweet): A heat desiccated dairy product. Research and Reviews: J. Fd. Dairy Technol., 2012, 1, 16-22.

  • Sundararaj, N., Nagaraju, S., Venkataramu, M.N. and Jagannath, M.K. Design and analysis of field experiments, University of Agricultural Sciences, Bangalore, 1972, 1-152.

  • De, S. Outlines of Dairy Technology. Oxford University press, New Delhi., 1980.

  • Chattopadhyay, I., Biswas, K., Bandyopadhyay, U. and Banerjee, R.K. Turmeric and curcumin: Biological actions and medicinal applications. Curr. Sci. Bangalore., 2004, 87, 44-53.

  • Davidson, J. Health benefits of turmeric-curcumin for cooking and health. JD- Biz Corp Publishing, 2013, 4.

  • Yazdi, S.R. and Corredig, M. Heating of milk alters the binding of curcumin to casein micelles- A fluorescence spectroscopy study. Fd. Chem., 2012, 132, 1143-1149.

  • Vliet, T.V. and Walstra, P. Relationship between viscosity and fat content of milk and cream. J. Texture Studies, 1980, 11, 65-68.

  • Kessler, H. Food Engineering and Dairy Technology. Verlag A, Friesing, Germany, 1981.

  • Bajwa, U. and Mittal, S. Quality characteristics of no added sugar ready to drink milk supplemented with mango pulp. J. Fd. Sci. Technol., 2015, 52, 2112-2120.

  • Baker, C.W. and Pennington, N.L. Sugar: A user’s guide top sucrose. An AVI Book published by Van Nostr and Reinhold, New York., 1990, 52.

  • Huppertz, T. and Kelly, A.L. Physical chemistry of milk fat globules. In: “Advanced dairy chemistry” (Fox, P.F. and McSweeney, P.L.H., Eds), Lipids, 3rd Edn, Springer, New York., 2006, 2, 202.

  • Shaw, M.B. Modern cheese making: soft cheeses In: “Modern Dairy Technology Advances in milk products”. (Robinson, R.K., Ed), 2nd Edn., Blackie Academic and Professional, London.,1990, 2, 247.


Abstract Views: 376

PDF Views: 8




  • Optimization of Ingredients for Preparation of Turmeric Milk

Abstract Views: 376  |  PDF Views: 8

Authors

Pushpalatha B.
Oil Technological Research Institute, JNTU, Anantapuramu (A.P.), India
N. M. Jabeen
Oil Technological Research Institute, JNTU, Anantapuramu (A.P.), India
M. B. Chaudhary
Dairy Technology Section, National Dairy Research Institute (Southern Regional Station), Adugodi, Bengaluru – 560 030, India
K. Jayaraj Rao
Dairy Technology Section, National Dairy Research Institute (Southern Regional Station), Adugodi, Bengaluru – 560 030, India

Abstract


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.

References





DOI: https://doi.org/10.21048/IJND.2022.59.1.28708