Development of Finger millet (Eleusinecoracana) incorporated symbiotic drinking yoghurt
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Date
2015
Journal Title
Journal ISSN
Volume Title
Publisher
Uva Wellassa University of Sri Lanka
Abstract
Sri Lankan yogurt market is characterized by intense competition prompting leading players
to differentiate themselves by focusing on health benefits, branding, and incorporation of
different ingredients. Yoghurt is a popular fermented dairy product due to its health benefits
as a functional food in addition to its nutritional benefits (Robinson and Tamime, 1999). High
calorie yogurt drink that contains any kind of a cereal powder is completely a new product
concept to the Sri Lankan market. Therefore, the objective of the current study was to develop
a health beneficial probiotic drinking yoghurt by incorporating finger millet as a cereal which
can be used as a breakfast food, sport supplement and also as a weaned food for toddlers.
Nutritionally, finger millet is used as a whole grain, it is higher in protein and minerals in
comparison to all other cereals and millets. Accroding to previous studies, finger millet is also
known for several health benefits such as anti-diabetic, antitumerogenic, atherosclerogenic
effects, antioxidant and antimicrobial properties which are mainly attributed due to its
polyphenol and dietary fiber contents (Dykes and Rooney, 2007; Chethan, 2008). Therefore
this study was conducted to develop a cereal based probiotic yoghurt drink which can be
promoted as a natural source of high calorie that can be consumed as an alternative for the
imported, artificial and expensive sport nutrition’s and weaned foods.
Methodology
The study was conducted at the research and development and quality assurance laboratories
in Ceylon cold stores PLC, Ranala, Kaduwela. In the preliminary trial 1 most compatible sugar
percentages for different incorporation levels of finger millet flour from the three experimental
forms (roasted flour, germinated flour and raw slurry) were selected. Then preliminary trial 2
was carried out using ranking method to select the best finger millet incorporation levels (4
%, 5 %, 6%, 7% and 8 % (w/w)) for each incorporation form. The best sugar percentages and
incorporation levels of finger millet from preliminary trials were used in next steps of
experiments. Sensory evaluation 1 was carried out to select the best form/type of finger millet
flour to incorporate out of three forms. In second sensory evaluation, the most suitable stage
for finger millet incorporation was determined by using two treatments. Each sensory
evaluation was conducted with 30 untrained panellists and color, taste, aroma, mouth feel and
overall acceptability were considered as sensory properties. Finally proximate analysis,
physico- chemical and microbial analysis were conducted for the selected final probiotic
drinking yoghurt by comparing with a control sample. Probiotc lactic acid bacteria
enumeration was carried out using the selected final product by pour plating on MRS media
to find out the effect of finger millet incorporation on the viability of probiotic lactobacilli.
Selected final product was compared with a control sample and enumeration was done at 1, 7
and 14 days interval.
The sensory data were analyzed using Friedman non-parametric test with 95% significance
by using Minitab 16 software. Complete Randomized Design (CRD) was conducted and data
obtained from chemical and microbiological tests were analyzed using analysis of variance
(ANOVA) using the SAS 9.0 software. Significant means of treatments were separated using
the Least Significant Difference test (LSD) (P< 0.05).
Results and Discussion
According to the results of the series of preliminary trials 5% (w/w) was selected as the best
incorporation level from each three finger millet forms and 8 % (w/w) sugar as the compatible
sugar percentage. In the first sensory evaluation for selecting best form/type of incorporation
out of three experimental forms, germinated /malted flour incorporated yoghurt was selected
as the best due to higher preference than other two. There was a significant difference (P<0.05)
between treatments regarding and overall acceptability. Second sensory evaluation revealed,
5 % (w/w)
germinated (malted) finger
millet flour incorporated (Addition before
fermentation) drinking yoghurt have the higher preference compared to the other treatment
Description
Keywords
Animal Sciences, Milk, Milk Production, Dairy Industries, Veterinary Sciences