A Functional Approach to Dairy Innovation: The Development of Digestive-Aiding Garlic Milk Powder

This study reports the development of a spray-dried functional milk powder infused with garlic essence and fortified with turmeric (Curcuma longa) and black pepper (Piper nigrum), aimed at supporting digestive health. Garlic (Allium sativum) is a known source of allicin, a bioactive compound with antimicrobial and anti-inflammatory properties. Combined with curcumin and piperine, the formulation offers synergistic benefits for gastrointestinal and immune function. Fresh garlic cloves were processed to extract clarified essence and incorporated into standardized cows milk (3.0% fat, 8.5% SNF) at four concentrations: T1 (1.5 mL/L), T2 (2.5 mL/L), T3 (3.5 mL/L), and T4 (4.5 mL/L). Each variant was fortified with turmeric (0.3 g/L) and black pepper (0.2 g/L), homogenized, and spray-dried. The feed mixture had a total solids content of 13.2%, water content of 86.8%, and specific mass of 1042 kg/m³. The processing parameters were optimized using an inlet temperature of 170 °C, outlet temperature of 75 °C, feed rate of 7 kg/h, and atomization pressure of 2.0 bar to maximize allicin retention. Allicin was quantified via UV-Vis spectrophotometry at 412 nm using DTNB reagent. The final powder had a moisture content below 5% and water activity of 0.40, indicating good shelf stability. Rehydrated powders were assessed for pH, titratable acidity, total solids, ash, density, and sensory attributes using a 9-point Hedonic Scale. Among the formulations, T2 (2.5 mL/L) achieved the highest acceptability, with pH 6.71, acidity 0.183%, ash 0.42% (w/w), and density 1080 kg/m³, indicating a balanced flavor profile and functional potential.

Conclusion: The developed garlic-infused milk powder represents a scientifically validated, shelf-stable functional dairy product with retained bioactivity and favorable sensory properties, suitable for application in the nutraceutical and functional food sectors.