Development of Herbal Milk Shake Dip Bags from Milk Powder, Tulsi Powder 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 cinnamon 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, antiarthritis, and anti-bacterial, antioxidant, anti-diabetic and anti-tumor. The present study was anticipated to develop ready to mix and make herbal milk shake bags by using natural herbs such as tulsi, turmeric and brown sugar with milk powder. The herbal shake was developed by adding different level of milk powder (T1) 10 %, (T2) 20 %, (T3) 30 %, while control sample was prepared without addition of milk powder (T0). Sensory attributes, physic-chemical constituents and microbiological analysis were analyzed from prepared product and data was collected from that were tabulated.