Volume 22, Issue 161 (2025)
FSCT 2025, 22(161): 182-197 |
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Fayyaz N, Heyran M, Sonei A, Rastegarmanesh A, Mohammadzadeh Aval M R. Evaluation the production of dietary curcumin milk containing inulin fiber and enriched with protein. FSCT 2025; 22 (161) :182-197
URL: http://fsct.modares.ac.ir/article-7-77838-en.html
URL: http://fsct.modares.ac.ir/article-7-77838-en.html
Evaluation the production of dietary curcumin milk containing inulin fiber and enriched with protein
Nasrin Fayyaz1 
, Maryam Heyran * 2, Azin Sonei3 , Arash Rastegarmanesh4 , Mohammad Reza Mohammadzadeh Aval5
, Maryam Heyran * 2, Azin Sonei3 , Arash Rastegarmanesh4 , Mohammad Reza Mohammadzadeh Aval5
1- Senior advisor of research and development unit at Alis company
2- Head of research and development unit at Alis Company ,Heyran1401@gmail.com
3- Innovation expert in R&D unit of Alis Company
4- R&D Expert at Alis Company
5- R&D expert at Alis Company.
2- Head of research and development unit at Alis Company ,
3- Innovation expert in R&D unit of Alis Company
4- R&D Expert at Alis Company
5- R&D expert at Alis Company.
Abstract: (98 Views)
Golden Milk is a low-calorie product with reduced sugar, high protein content, and contains inulin fiber, curcumin, WPC and MPC proteins, carrageenan gum, black pepper, sugar, and stevia as a sweetener, flavored with honey and cinnamon. It's suitable for everyone, especially athletes, and is considered a functional food product. We examined three treatments with varying protein percentages (5% whey and 1% caseinate, 5% caseinate and 1% whey, 3% caseinate and 3% whey, and a control). Following experiments and satiety evaluations using the VAS method, the treatment with 5% caseinate and 1% whey was chosen for further stages due to caseinate protein's longer satiety effect and better sensory evaluation for mouthfeel and texture. We then explored rheological properties; viscosity, yield stress, consistency coefficient, and flow index, alongside overall acceptance for three treatments with different inulin fiber amounts (1, 1.25, and 1.5 grams per kilogram). The sample viscosities were 43.75, 45.91, and 47.12 centipoise, while the control was 40.23 centipoise. Flavored milks typically average around 15 centipoise due to lower protein and fiber absence. Consistency coefficient and flow index increased with fiber content. In taste tests, the sample with 1 gram of inulin fiber scored highest in sensory evaluation (4.25±0.5) compared to 1.25 and 1.5 grams of fiber (3.77±0.8 and 3.5±0.8, respectively). Upon achieving an optimal formulation, the product’s physicochemical properties; protein, caloric value, and sugar content were measured at 7%, 90 kilocalories, and 6%, respectively.
Article Type: Original Research |
Subject:
Food formulations
Received: 2024/11/5 | Accepted: 2025/03/3 | Published: 2025/06/22
Received: 2024/11/5 | Accepted: 2025/03/3 | Published: 2025/06/22
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