Abstract
This study focuses on developing a goat milk-based herbal kalakand, enriched with rhododendron flower juice (@ 0.5, 1.0, and 1.5% v/v of milk) and jaggery(@7% wt./v of milk) to enhance both its sensory appeal and functional benefits. The use of goat milk offers a nutritionally superior base, while rhododendron juice contributes unique floral flavors and bioactive compounds, and jaggery serves as a healthier sweetener alternative. Sensory evaluation and functional characterization were conducted to determine the product's overall acceptability and health benefits. The total phenolic content in experimental kalakand (treatment T(2) - rhododendron flower juice addition @ 1.0% v/v of milk) was found as 587.72 ± 1.12 in comparison to the control kalakand sample having only 369.46 ± 1.34. A significant increase in DPPH radical scavenging activity of experimental kalakand was 60.54 ± 0.04 in comparison to 50.12 ± 0.06 in control sample. With increased interest in functional foods, this innovative kalakand formulation could have high market potential, especially as consumers seek foods with inherent health benefits. By preserving the cultural essence of kalakand while appealing to health-conscious consumers, this study bridges tradition with modern dietary preferences, opening avenues for future functional dairy innovations.