Technology optimization and characterization of dairy-based beverage with incorporation of natural sweeteners and resveratrol

Abstract

Milk is considered as a healthy food and consumption of functional beverages helps to prevent nutrition-related deficiency in addition to taste and satisfaction. For preparation of dairy based beverage, low fat milk containing 1.5% fat and 9% SNF was used, and different natural sugars (jaggery, brown sugar and date syrup) was tried (8% w/v) along with resveratrol as functional ingredient in an emulsion form (1.5% w/v). The experimental samples were analyzed for proximate, physicochemical and sensory properties for their acceptability. Based on sensory and physicochemical analysis it was concluded that the milk added with jaggery, and resveratrol emulsion had highest sensory scores for consistency, flavour, sweetness and overall acceptability compared to other treatments except colour and appearance parameter. Beverage added with jaggery also had higher viscosity and antioxidant values compared to other treatments.