ANTIOXIDANT AND ORGANOLEPTIC PROPERTIES OF TULASI FLAVORED HERBAL MILK
|Sailaja Palthur1*, N. Devanna2 and C.M. Anuradha3
|Corresponding Author: Sailaja Palthur, Phone: 91-7674054952, E-mail: E-mail: [email protected]|
|Received: 14 June 2014 Accepted: 29 July 2014|
The preparation of milk products by partial substitution of Ocimum sanctum with milk and investigating the proximate quality, textural characteristic, keeping quality and sensory attributes of the developed product. The physico- chemical and organoleptic studies were performed for the Herbal Milk analysis. Laboratory analysis was carried out to study the variation in moisture, protein, fat and ash content. PH, Acidity and Specific Gravity were slightly changed when compared to normal milk. The organoleptic studies appearance, colour, flavor, taste and overall acceptability were studied and overall acceptability was good for Herbalmilk. Microbial studies like total plate count (TPC), yeast and mould count, coliform and E.coli count were carried out to evaluate the safety and keeping quality of the products. Antioxidant and iron chelating activity of the Herbal Milk was determined. The Herbal Milk product was the most preferred and recommended for market exploration.