Vol. 11, Issue 3 (2022)

Author(s):
Pushpa Chethan Kumar, Amutha Sundararajan, Harinder Singh Oberoi and Prabakaran Karuppiah

Abstract:
In this work effect of addition of germinated foxtail and little millet flours on the nutritional quality and sensory properties of mango and pomegranate RTS beverages were investigated. The results revealed that total polyphenols content was 16.87-39.30 and 10.66-48.61% high in mango and pomegranate beverages incorporated with foxtail and little millet flour, respectively compared to control. Antioxidant activity was found to be affected by the addition of flours. Compared to control, the sucralose added mango beverage had 79% less total soluble solids (TSS). The sensory evaluation showed that the millet flours incorporated beverages were found acceptable at lower concentration only. Replacement of sucrose with fructooligosaccharide (FOS) did not change the perception of sweetness. The results indicate that these millets being rich in bioactive compounds can be incorporated into the fruit beverages and sugar can be replaced by FOS and sucralose to provide low calorie and a nutritionally rich beverage.