Milk-Based Nutraceutical Beverage: Formulation and Evaluation
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Milk-Based Nutraceutical Beverage: Formulation and Evaluation
Our Role
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Today’s Task
What We did Today?
Event: Formulation of Milk-Based Nutraceutical Beverage: Optimization and Organoleptic Evaluation
Today’s task focused on formulating a milk-based nutraceutical beverage for an Indian client. The prototype was developed using skim milk as the primary matrix, supplemented with milk protein concentrate to enhance the protein density. Additionally, functional lipids, emulsifiers, natural flavouring agents, and processing enzymes were considered to optimize physicochemical stability and sensory attributes. We planned to incorporate the lactase enzyme to facilitate lactose hydrolysis and improve the product’s digestibility. To further enhance the micronutrient profile and gut microbiota health, we considered standardized vitamin-mineral premix and corn-derived fibre sourced from a verified vendor.
How I Felt Before Starting – Developing a Milk-based Nutraceutical Beverage
A key challenge in formulating a milk-based nutraceutical beverage is maintaining optimal rheological characteristics and physical stability. We planned to include hydrocolloids and stabilizers, which will be incorporated at a precise ratio to prevent excess viscosity and phase separation. Additionally, the solubility and dispersion properties of the formulation must be carefully controlled; otherwise, it will lead to sedimentation and aggregation because of milk protein concentrate and micronutrients.
What We Did Today?
Product Development Plan – Preparation and Quality Assessment of Milk-Based Nutraceutical Beverage
- Functional ingredients were processed carefully to avoid sedimentation and ensure product uniformity.
- Homogenization and pasteurization to prevent phase separation and microbial growth
- Evaluation of sensory characteristics and shelf-life study.
Key Steps Followed Today:
- Skim milk powder was introduced in warm water.
- Milk protein concentrate was added gradually under continuous stirring until fully dispersed.
- The pre-blended dry ingredient mix (corn fibre, stabilizers, sweeteners, etc.) was added slowly under high-shear mixing to ensure uniform hydration.
- Oil and emulsifier were added slowly under agitation to facilitate proper emulsification.
- The mixture was heated to 85–90°C and held for 10 minutes to achieve complete hydration of hydrocolloids and effective pasteurization.
- The heated mixture was homogenized until a uniform and fully dissolved emulsion was obtained.
- The product was then cooled to 55–60°C to prepare for the addition of heat-sensitive components.
Variant 1: Milk beverage with an enzyme
Variant 2: Milk beverage without enzyme
- Functional extract, flavouring, vitamin–mineral premix, and lactase enzyme were added during the cooling phase to prevent thermal degradation.
- A final pasteurization step was carried out at 85°C for 15 seconds, followed by immediate cooling in a water bath to maintain product stability and quality.
📚 What I Learned?
Observations & Learnings
- The final product exhibited a mild brown hue due to the characteristics of the incorporated coffee extract and cocoa components. Of which variant 1one exhibited a darker hue, as it underwent processing that favors the Maillard reaction.
- Variant 1 tastes slightly sweeter due to the increased proportion of simple reducing sugars.
- No sedimentation was observed, indicating effective dispersion of dry ingredients and adequate homogenization of the formulation.
Outcome
Nutritional Composition (per 100g)
Nutrients | Variant 1 | Variant 2 |
Energy (kcal) | 62 | 62 |
Carbohydrate (g) | 5 | 5 |
Protein (g) | 6 | 6 |
Fat (g) | 2 | 2 |
Shelf life: The sealed or unopened product remained stable for up to 45 days under refrigerated conditions. Once opened, the beverage should be consumed within 5 days to avoid quality deterioration.
Organoleptic Evaluation
Quality | Variant 1 | Variant 2 |
Appearance | 8.0 | 8.0 |
Colour | 7.9 | 7.8 |
Flavour | 8.0 | 7.7 |
Taste | 7.8 | 7.6 |
Texture | 7.9 | 7.7 |
Mouthfeel | 7.9 | 7.7 |
Overall Acceptability | 7.9 | 7.7 |
Figure 1: Organoleptic Evaluation of Milk-Based Nutraceutical Beverage Conducted at Food Research Lab Sensory Lab
Total Plate Count (TPC)
- Microbial analysis showed TPC well within acceptable, below 103 CFU/g for both variants.
- These results confirm that the applied pasteurization and processing conditions were effective, contributing to the product’s microbiological safety and supporting its shelf-life stability.
pH
The pH was assessed using a pH meter and was found to be in the range of 6.5–6.8, which is favourable for maintaining enzyme activity and overall product stability.
What Went Well
- Effective pasteurization and processing ensured low microbial load, with TPC well within acceptable limits.
- Stable emulsion with no sedimentation indicated proper homogenization and optimal use of stabilizers.
- Desired pH range (6.5–6.8) was achieved, supporting enzyme activity and maintaining protein stability.
What Could Be Improved
- Optimization of viscosity may be needed to fine-tune mouthfeel and prevent any potential thickening during storage.
- Flavour balance can be further refined to enhance sensory acceptability, especially for coffee and cocoa notes.
- Long-term shelf-life evaluation (accelerated and real-time) could be expanded to monitor stability, pH drift, and colour changes over time.
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