The study was carried out to develop golden A2 milk with soymilk and turmeric rhizome juice. Sensory evaluation, physical properties, proximate composition and mineral composition of prepared product were assessed. Formulations for manufacture of golden A2 milk were optimized on the basis of their sensory as well as nutritional properties. Optimized samples were thereafter blended for the preparation of different ratios as T1 (80% cow milk + 15% soymilk + 5% turmeric rhizome juice), T2 (70 % cow milk + 20 % soymilk + 10 % turmeric rhizome juice), T3 (60% cow milk + 25% soymilk + 15% turmeric rhizome juice), while cow milk (T0) served as control. On the basis of sensory evaluation, it is observed that sample T2 scored highest (8.5) for overall acceptability. Jaggery powder was used as sweetener which was in equal quantity for all samples. The study revealed various physical properties as pH, acidity, specific gravity, TSS, density and viscosity. Chemical composition as moisture content 80.6%, protein 1.28 %, fat 4.96 %, carbohydrate 9.58 %, ash 0.93%, crude fiber 0.65% and curcumin 1.85 %. Prepared drink is rich in calcium, sodium and iron. This finding revealed that golden A2 milk can be a nutrient source for people.

Soymilk, turmeric rhizome, sensory evaluation, A2 milk

A2 milk represents good digestibility qualities, it is a source of energy, protein, and fat, and a high milk intake contributes to increased height, stronger bones, and better dental health. Soymilk have high quality protein with a low amount of saturated and trans fatty acids and all are familiar with goodness of turmeric. Turmeric is rich source of antioxidant as it is filled with curcumin. Curcuminin turmeric have some promising effect observed in patient with pro-inflammatory diseases including cancer, cardiovascular disease, uveitis, gastric ulcer. Considering nutritional profile of ingredients, the golden A2 milk with freshly harvested turmeric rhizome juice and soymilk was prepared. It is observed that the prepared drink is good source of protein and crude fiber. The study revealed that the organoleptic characteristic of turmeric based A2 milk viz., colour, sweetness, flavour, mouthfeel and overall acceptability were significantly influenced by addition of turmeric rhizome juice. It can be concluded that golden A2 milk can be prepared using cow milk, soymilk and turmeric rhizome juice in proportion70:20:10 (T2) received highest sensory score i.e., 8.5 in case of all sensory attributes.

Giri S.A., Kshirsagar R.B. and Agarkar B.S. (2022). Studies on Formulation and Organoleptic Evaluation of Golden A2 Milk with Soymilk and Turmeric Rhizome Juice. Biological Forum – An International Journal, 14(4a): 86-90.