Formulation and Evaluation of Millet Extract Enriched 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. The pearl millet is 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 treatment 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 and evaluate standardized yoghurt with incorporation of pearl millet extract at 10%, 20% and 30% respectively and to assess the organoleptic, physiochemical and microbiological values of highly acceptable value enriched yoghurt stored in various containers. Results showed that 10% pearl millet extract incorporated yoghurt stored in plastic container secured high scores in organoleptic evaluation. Shelf life evaluation showed that the microbial load was within the limit as per FSSAI standards in both standard and millet extract enriched yoghurt stored in plastic container and in mud pot.