Vol. 6, Issue 11 (2017)

Author(s):
Aijaz Shaikh and Sreeja V

Abstract:

In the current study, finger millet enriched probiotic fermented milk products were prepared using, caramel @ 0.8%, chocolate syrup @ 1% and strawberry flavour @ 0.4% and sugar as sweetening agent @10%. These products were prepared using culture C1 (S. thermophilus and Lb. helveticus). Products were analysed for physico-chemical, sensory and microbiological characteristics. Product made using 0.4 % strawberry flavour had significantly (P < 0.05) greater sensory scores. Hence it was taken and its rate of incorporation was further optimized. Out of the three rates (0.3%, 0.4% and 0.5%) tried, strawberry flavour @0.4% was found best. Product made using 0.4 per cent strawberry flavour had significantly (P < 0.05) greater scores for flavour (42.68 ± 0.55), body & texture (27.80 ±0.62), acidity (8.39±0.17), colour & appearance (12.80 ± 0.16) and overall acceptability (91.26 ± 1.30) compared to product made using 0.3 and 0.5 per cent strawberry flavour. Both starter and probiotic counts in the product was >10 log cfu/g.