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Study on Formulation and Standardization of Nutraceutical Colostrum Milk Bar

Mr. Chavan V.R., Mr. Kadam M.L., Mr. Pawar P.G. and Mr. Kelapure N.N.

Assistant Professor, MGM College of Food Technology. Gandheli

Chh. Sambhajinagar, Maharashtra, India.

Abstract

With increasing urbanization, people are finding less time to prioritize health, leading to a growing demand for convenient, nutritious food options. This study focused on formulating a functional colostrum-based milk bar enriched with butterfly pea (Clitoria ternatea) extract and natural sweeteners like honey and jaggery, designed to cater to the dietary needs of the rising middle-class population. A total of six variants were developed using 5%, 10%, and 15% concentrations of both sweeteners. Among these, two specific formulations one with 15% butterfly pea extract and honey, and the other with 10% extract and jaggery, were combined with 100 mL of cow colostrum milk, saffron, and cardamom to produce a high-protein nutraceutical bar. Sensory evaluation indicated favorable consumer acceptance, particularly for the sweetened samples. The products were stored at 0–4°C, and periodic sensory and microbial assessments confirmed their stability. While the control (T1) lacked sweeteners, T2 (with honey) and T3 (with jaggery) demonstrated enhanced taste and overall appeal. The study concludes that the addition of botanical and natural ingredients significantly improves both the nutritional value and shelf life of the colostrum milk bar, making it a promising functional food product.

Key worlds: Colostrum Bar, Honey, butterfly pea flower.