Development and evaluation of millet-based yoghurt

Abstract

Yoghurt is a cultured milk product obtained by lactic acid fermentation through the action of Lactobacillus bulgaricus and Streptococcus thermophilus and resulting in reduction of pH with coagulation. Minor millets are cited as important addendum for major cereals. Millets are nutritionally superior to major cereal crops with respect of energy value, proteins, fat and minerals. Blending of millet grains or their milling fractions combined with other treatments is one of the most convenient techniques to produce food products with high nutritional value and functionality and to promote their utilization in a large range of food products. Hence the present study was done to formulate millet-based yoghurt from finger and proso millet milk. Millet concentrations at 10%, 20% and 30%, respectively were taken as independent variables. Optimization of process variables was done based on sensory evaluation of the developed yoghurtsamples. Sensory evaluation revealed that yoghurt prepared from 10% proso millet milk extract and 20 % finger millet milk extract secured high scores in organoleptic evaluation. Physiochemical analysis of the optimized yoghurt samples was conducted using the standard procedures. From the microbial analysis, it was understood that millet-based yoghurt could be safely stored for a period of 14 days under refrigerated storage.