Formulation and Optimization of Functional Milk Beverage using D – optimal Mixture Design

Functional foods are in great demand worldwide because of their many health benefits. As milk is a nutrient-dense diet that comprises all vital nutrients, it can be utilized as the primary base to produce variety functional foods. Ginger, cinnamon and pumpkin possess tremendous nutritional therapeutic properties such stimulating digestive system, lowering blood cholesterol levels exhibiting antioxidant,antidiabetic, antibacterial, antiviral anti-carcinogenic activities, preventing oxidative stress-related diseases ageing process. In this study, aqueous ginger extracts pulp were made like antioxidant activity total phenolic content have been evaluated. beverage was using milk, extract, extract yellow pulp. The level inclusion these components optimized D-optimal mixture design (Design Expert Software) with regard sensory attributes.The chosen based on desirability range assigned each response. incorporation pulp, at 40%, 10%, 20%, 30% respectively. found 69.95 ± 0.07 %, 56.45 0.08 25.80 0.10 60.53 0.03 % 450.88 mgGAE/100g, 106.93 0.02 15.59 0.09 mgGAE/100g 280.63 respectively