Record Details

Development of Functional Golden Milk by Incorporating Curcuma amada and Stevia by Response Surface Methodology: Functional Golden Milk by Incorporating Curcuma amada and Stevia

Indian Agricultural Research Journals

View Archive Info
 
 
Field Value
 
Title Development of Functional Golden Milk by Incorporating Curcuma amada and Stevia by Response Surface Methodology: Functional Golden Milk by Incorporating Curcuma amada and Stevia
 
Creator Sanya Sharma, Pallawi Joshi, Shubhendra Singh and Anil Kumar Chauhan
 
Subject Curcuma amada, stevia, Response surface methodology, Storage life
 
Description The objective of this study was to develop and optimize golden milk using the incorporation of Curcuma amadaand stevia into the milk and preserve it using pasteurization. The analysis was carried out by incorporating Curcuma amada powder and stevia in the milk and optimizing using the Response surface methodology. A set of thirteen experiments were done in whichoptimized golden milk with the maximum desirability was produced using 3.43 percent Curcuma amada and 0.35 percent stevia, according to the outcomes of the variable optimization.The physicochemical and biochemical characteristics of the milk were also accessed. The antioxidant activity of Functional golden milk is 56.14and total phenolic content was found to be38.04 to 36.95 mg GAE. The product was accessed for its shelf life using a sensory score and found that it was stable for 7 days @ 4◦C
 
Publisher Indian Dairy Association, New Delhi, India
 
Date 2023-12-28
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
 
Format application/pdf
 
Identifier https://epubs.icar.org.in/index.php/IJDS/article/view/142058
 
Source Indian Journal of Dairy Science; Vol. 76 No. 6 (2023): Nov-Dec 2023
2454-2172
0019-5146
 
Language eng
 
Relation https://epubs.icar.org.in/index.php/IJDS/article/view/142058/53492