• Gyanendra Singh
• Dr. Devesh Gupta
• Dr. Pinkoo Singh

Objective/Aim: The aim of the study is to investigate the physiochemical changes in milk resulting from the infusion of both mango flavor and the Ayurvedic herb turmeric. Method: Locally sourced milk, mango, turmeric rhizome, and sugar were employed in the study design. Mango was processed, dried, and stored for flavor-infused milk. Methods encompassed preparing mango pulp, making turmeric powder, and developing flavor and turmeric-infused milk using local pasteurized toned milk. Physico-chemical analyses covered pH, ascorbic acid, acidity, total soluble solids, specific gravity, fat, and protein. Sensory evaluation assessed color, appearance, flavor, taste, and general acceptance on a nine-point hedonic scale. Result: The study on mango flavor and turmeric-infused milk yielded significant findings encompassing various aspects. pH levels ranged from 5.98 to 6.2, acidity fluctuated between 0.24% and 0.3%, total soluble solids remained constant at 18 to 20 oBrix, specific gravity ranged from 1.11 to 1.183, fat content varied between 1.94% and 2.11%, protein concentrations ranged from 3.75% to 4.07%, ascorbic acid degradation showed an escalating pattern with increasing drying air temperature. Color scores ranged from 7.6 to 8.9, favoring 60 °C, Taste ratings (7.6 to 8.8) peaked at 70 °C, and overall acceptance was highest at 65 °C and lowest at 75 °C. Conclusion: The study achieved its goal of exploring physiochemical changes in milk due to mango flavor and turmeric infusion, using locally sourced ingredients. Thorough Physico-chemical analyses and sensory evaluation provided valuable insights, emphasizing the intricate interplay of physiochemical and sensory attributes, contributing to gastronomic and health-conscious culinary.

Flavored milk, Ayurvedic Herb, Physico-chemical analyses, Sensory evaluation

"Physiochemical Transformations in Milk Infused with Mango Flavor and Turmeric Ayurvedic Herb", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.11, Issue 5, page no.q235-q243, May-2024, Available :http://www.jetir.org/papers/JETIR2405H35.pdf

"Physiochemical Transformations in Milk Infused with Mango Flavor and Turmeric Ayurvedic Herb", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.11, Issue 5, page no. ppq235-q243, May-2024, Available at : http://www.jetir.org/papers/JETIR2405H35.pdf