Development and Characterization of Processed Foxtail Millet (Setaria italica) Incorporated Rasogolla, A Dairy Dessert

IF 3.9 4区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Food Biophysics Pub Date : 2026-09-10 DOI:10.1007/s11483-026-10216-7

S. David Haokip, Writdhama Prasad, Kaushik Khamrui

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Abstract

Rasogolla is one of the most sought-after traditional dairy desserts, known for its sweet, spongy and delectable flavour. Millets, being rich in bioactive compounds and fibre, has gained momentum in the contemporary era as a valuable ingredient for the development of novel value-added dairy products. In this study, processed foxtail millet was incorporated into chhana at varying levels of 5%, 10%, and 15% (weight basis) to develop millet-enriched rasogolla. Among these levels, the addition of millet at 10% (FR10) yielded the product with the highest overall acceptability score (7.64 ± 0.48). Microscopic evaluation revealed, millet incorporation resulted in discontinuous protein network. FTIR analysis showed increased absorption bands in the 3300 cm⁻¹ region, indicating about enhanced hydrogen-bonding in the products matrix upon processed foxtail millet incorporation. The DSC thermograph revealed specific peak temperatures for FR10 sample at 28.34 °C while peak temperatures for control sample were observed at 28.15 °C and 40.21 °C. Furthermore, the developed product (FR10) demonstrated enhancement in total phenolic and crude fibre content upon processed foxtail millet incorporation.

Graphical Abstract

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含乳制甜点的加工谷子的开发与特性研究

Rasogolla是最受欢迎的传统乳制品甜点之一，以其甜美，绵软和美味的味道而闻名。小米富含生物活性化合物和纤维，在当代已成为开发新型增值乳制品的重要成分。本研究将加工过的谷子分别以5%、10%和15%（以体重为基础）添加到chhana中，以培育富含谷子的rasogolla。其中，谷子添加量为10% （FR10）时，产品总体可接受度得分最高（7.64±0.48）。显微镜观察显示，谷子的掺入导致蛋白质网络不连续。FTIR分析显示3300 cm（⁻¹）区域的吸收谱带增加，说明加工过的谷子加入后，产物基质中的氢键增强。DSC热像图显示FR10样品的峰值温度为28.34°C，而对照样品的峰值温度为28.15°C和40.21°C。此外，所开发的产品（FR10）在加工谷子中掺入后，总酚和粗纤维含量均有提高。图形抽象

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来源期刊

Food Biophysics 工程技术-食品科技

CiteScore

5.80

自引率

3.30%

发文量

审稿时长

1 months

期刊介绍： Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell. A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.