Vol. 6, Issue 3 (2018)
Development and quality evaluation of buttermilk based pearl millet beverage
Author(s): D Kiruthika, PS Geetha, T Uma Maheswari, S Kamala Sundari and A Kavitha Pushpam
Abstract: Millets play an important role in the food and nutritional security of the poor in arid and semiarid regions of the world. As the use of millets is on rise, the present study focused on the development of butter milk based pearl millet beverage. The standardization of pearl millet based spiced buttermilk beverage was attempted and prepared by gelatinizing pearl millet flour and roasted Bengal gram flour with butter milk and addition of spices. Different lots of pearl millet paste and buttermilk incorporated beverages offered for organoleptic evaluation. Based on hedonic 9 scale and mean score results reveled that over all accepatability was high in the combination of (20 PMF: 80 BM) and it had the mean score of 8.3 which denoted ‘like very much’. The storage study was performed for a period of one week during which physico chemical parameters and microbiological analysis and stability were analysed. In the freshly prepared beverage (100ml), the protein and fat content was 11.36g and 3.33g, pH was 4.2, Acidity (0.10%), fibre (2.46g), minerals (Fe 9.28 mg, Ca 33.3 mg and P 119.76 mg and Mg 64.41 mg) and total antioxidant 92.43 mg/ 100g, polyphenols17.28 mg GAE/ g, flavonoids 14.85 mg QE/100g.The nutritional composition of formulated spiced buttermilk based pearl millet beverage was superior than commercial spiced buttermilk due to incorporation of millets and protein rich Bengal gram. The total plate count (TPC), yeast & mould count, coliforms, lactic acid bacteria (LAB) were observed for fresh beverage and 7th day of storage. Observed results concluded bacterial colonies were found in TPC 4-15x 102 cfu /ml within the safety level, 12-45 x 102 cfu /ml LAB colonies were observed due to the addition of buttermilk. The Yeast-mould and coliform count were nil which was indicative for hygienic conditions were followed during production, processing, handling and storage. The method standardized for production of buttermilk based pearl millet beverage is very simple and can be applied for industrial production.
Pages: 3453-3457 | 711 Views 103 Downloads
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How to cite this article:
D Kiruthika, PS Geetha, T Uma Maheswari, S Kamala Sundari, A Kavitha Pushpam. Development and quality evaluation of buttermilk based pearl millet beverage. Int J Chem Stud 2018;6(3):3453-3457.
