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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

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Original Research Articles

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

Int.J.Curr.Microbiol.App.Sci.2017.6(9): 2258-2266
DOI: https://doi.org/10.20546/ijcmas.2017.609.277


Effect of Malted and Unmalted Finger Millet Flour and Its Rates of Incorporation on Quality Attributes of Finger Millet Enriched Probiotic Fermented Milk Product
Aijaz M. Shaikh*, V. Sreeja and Rachana R. Desai
Dairy Microbiology Department, S.M.C. College of Dairy Science, Anand Agricultural University, Anand-388110 Gujarat, India
*Corresponding author
Abstract:

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.


Keywords: Finger millet, malting, Probiotic, Fermented milk, Quality attributes
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How to cite this article:

Aijaz M. Shaikh, V. Sreeja and Rachana R. Desai. 2017. Effect of Malted and Unmalted Finger Millet Flour and Its Rates of Incorporation on Quality Attributes of Finger Millet Enriched Probiotic Fermented Milk Product.Int.J.Curr.Microbiol.App.Sci. 6(9): 2258-2266. doi: https://doi.org/10.20546/ijcmas.2017.609.277