1) curcumin enriched flavored skim milk health beverage 2) production technology of curcumin enriched flavored skim milk health beverage 3) clinical assessment of skim milk health beverage for therapeutic efficacy

摘要

The superiority of Salem turmeric cultivar powder (curcumin 3.7 per cent) obtained from cabinet drying (60°C) processing technique was justified for its techno-economic feasibility on the basis of yield and quality. The characterization profile of curcumin assessed by TLC technique on the basis of RF values and clarity of the spot was encouraging. The recipe of curcumin enriched skim milk containing 0.075 % curcumin, 0.005 % pineapple flavor and 0.2 % fat emerged out from this investigation is considered as a standard formulation of skim milk for commercial exploration. The data on clinical studies feasible for assessment of nutraceutical efficacy recorded a technological asset to justify the status of skim milk as a health beverage.