Vol. 11, Issue 3 (2022)

Author(s):
Kumari Nisha, K. Lakshmi Bala, Avanish Kumar and Deepak Kumar Sinha

Abstract:
Latte is a famous beverage of Italian origin. It is prepared using steamed milk. Textured milk is the base ingredient of Latte. The study aimed to develop an instant herbal Latte mix using Response Surface Methodology, one of the most exploited optimization techniques in food technology. Design and optimization has been assisted by a statistical program package “Design Expert (trial version 13, Stat-ease Inc, Minneapolis, MN, USA)”. The outturn of three factors: Mulethi (Glycyrrhiza glabra) powder (A: 45-60%), Turmeric (Curcuma longa) powder (B: 8-18%) and Tulsi (Ocimum sanctum) powder (C: 4-10%) on proximate composition were investigated. All independent variables had statistical significance (p< 0.05) for each response variables. Optimum formulation of Latte mix consisted of 49.35% mulethi powder, 14.09% turmeric powder and 10% tulsi powder. Percentage moisture, ash, protein, fat and total soluble solids were 5.76%, 5.27%, 3.82%, 7.79% and 5.04% respectively.