Sensory and Physico-Chemical Attributes of Probiotic Dahi Incorporated with Foxtail Millet [Setaria italica) Flour


  • Dairy Science College, Department of Dairy Chemistry, Bengaluru, 560 024, India


An attempt was made to develop probiotic dahi incorporating raw and roasted foxtail millet (Setaria italica) flour at different levels and the effect of incorporation on the sensory and physicochemical attributes were studied. Probiotic dahi containing Lactobacillus acidophilus and Bifidobacterium bifidum (1:1) cultures at 1% level with 1% dahi culture was prepared by incorporation of raw and roasted foxtail millet flours at 0% (control), 1, 2 and 3% levels in standardized cow milk separately. Sensory evaluation of the probiotic dahi prepared with 1% raw and roasted foxtail millet flour incorporation showed maximum sensory scores of 21. 01 and 22.25 respectively, as against control 20.66. Incorporation of raw and roasted millet flour at 1%, in probiotic dahi caused improved firmness and syneresis, increased titratable acidity (% lactic acid) compared to the control sample. Incorporation of millet flours increased the total solid content but did not significantly affect the fat and protein content of the probiotic dahi. Percentage FFA contents of the treatments were statistically significant compared to control.


Probiotic Dahi, Foxtail Millet, Syneresis, Sensory Evaluation.

Subject Discipline

Food Science and Technology

Full Text:


Fukushima, Y., Miyaguchi, S., Yamano, T., Kaburagi, T., Ino, H., Ushida, K. and Sato, K., Improvement of nutritional status and incidence of infection in hospitalised, entirely fed elderly by feeding of fermented milk containing probiotic Lactobacillus johnsonii Lai (NCC533). Brit. J. Nutr., 2007, 98 (5), 969-977.

Issoufou Amadou, Mahamadou, E., Gounga and Guo-Wei Lei., Millets: Nutritional composition, some health benefits and processing. J. Fd. Agric, 2013, 25 (7), 501-508.

Thathola, A., Srivasthava, S. and Singh, G., 2011. Effect of foxtail millet (Setaria italica) supplementation on serum glucose, serum lipids and glycosylated haemoglobin in type 2 diabetics. Diabetol. Croat., 2011, 40 (1), 23-28.

AOAC. Official Methods of Analysis of the Association of Official Analytical Chemists, 15th edition, Virginia 2201, Arlington, 1990.

Khedkar, CD., Khedkar, G.D., Kalyankar, S.D., Bajad, D.N. and Sarode, A.R., Dahi. Encyclopedia of Food Sciences and Nutrition, Second Edition. Academic Press. 2003, 3, 1721-1725.

Indian Standards Institution. ISI Handbook of Food Analysis. Part XI Dairy Products, 1981, 89-149.

Gatson, A., Goncalvez, D., Perez, C, Relon, G., Segura, N., Leema, P. and Gambaro, A., Influence of gelatin and starch on the instrumental and sensory texture of stirred yoghurt. Intl. J. Dairy TechnoL, 2007, 60(4), 263-269.

FAO (Food and Agricultural Organization). Sorghum and millets in human nutrition (FAO Food and Nutrition Series, No. 27), Rome. Italy, 1995.

Gopalan, C, Ramasastri, B.V. and Balasubramaniayan, S.C. Nutritive Value of Indian Foods. National Institute of Nutrition, (ICMR), Hyderabad, 1981, 47.

Hama, F., Icard-Verni'ere, C, Guyot, J.P., Picq, C, Diawara, B. and Mouquet-Rivier, C. Changes in micro and macronutrient composition of pearl millet and white sorghum during in-field versus laboratory decortication. J. Cereal Sci., 2011, 54, 425-433.

Hulse, J.H., Laing, E.M. and Pearson, O.E., Sorghum and the millets: their composition and nutritive value. New York Academic Press. 1980, 1-997.

Malleshi, N.G. and Desikachar, H.S.R. Milling, popping and malting characteristics of some minor millets. J. Fd. Sci. TechnoL, 1985, 22, 400-403.

Kamara, M.T., Amadu, I., Kexue, Z., Kelfala Foh, M.B. and Huiming, Z., The influence of debittering and desalting on defatted foxtail millet (Setaria italica L.) protein hydrolysate. Am. J. Biochem. Mol. Biol., 2011, 1, 39-53.

Reddy, V.P. and Reddy, I.S. Changes in pH, microbial counts and sensory characteristics of dahi during refrigerated storage. Ind. J. Dairy Sci., 2010, 63(2), 106-110.

Sakore, D.B., Dhole, P.T., Chavan, K.C. and Pawar, B.K. Role and viability of probiotic cultures in cow milk dahi. J. Dairying Fds. H.S., 2007, 26(2), 63-68.

De, S., Outlines of Dairy Technology. Oxford University Press. Bombay, 1985, 407.


  • There are currently no refbacks.