National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
In the current study, two forms of finger millet flour viz., malted and unmalted were used to prepare finger millet enriched probiotic fermented milk products. Both forms were incorporated in toned milk at 10%, 15%, 20% rates and fermented using probiotic Lactobacillus helveticus MTCC 5463 and Streptococcus thermophiles MTCC 5460. Fermented product without finger millet served as control. Products were analysed for titratable acidity, sensory and microbiological parameters. The study results revealed that use of malted and unmalted finger millet had a significant (p<0.05) effect on the probiotic and streptococcal counts and the counts were found to be higher in products made using malted flour. But the acidity and sensory attributes were not much affected by forms of finger millet. Even though not significant, the overall acceptability score of products containing malted flour was found to be higher than products with unmalted flour. Rates of incorporation of finger millet had a significant (p<0.05) effect on all quality aspects. Compared to control, finger millet incorporated products showed higher titratable acidity and culture counts. Acidity as well as counts increased with increased rate of finger millet incorporation. Even though the sensory attributes of control was found superior to finger millet added products all the enriched products were acceptable and the liking was found to be more towards malted products.
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