Martina A Gamit, BC Parmar, CN Dharaiya and Rachna Rathva

The study was planned to conduct the experiment for optimization of selected levels of basil (Ocimum sanctum, tulsi) and turmeric (Curcuma longa, haldi) used as a flavouring ingredient in milk. Preliminary trials were conducted to optimize the levels of tulsi, turmeric and ginger in milk. By preliminary trials range of ingredients selected. The optimum levels of each form of basil employed was selected on the basis of their sensory quality. Assessment for its compositional, physicochemical properties and sensory attributes. It is concluded that good quality flavoured milk prepared with tulsi and turmeric can be obtained in which tulsi juice (T₁) at the rate of 2.74 % (w/w of milk) and Sugar @ 8.63 % (w/w of milk). For turmeric juice (T₂) at the rate of 7 % (w/w of milk) and Sugar @ 10 % (w/w of milk).

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