Standardisation and Quality Evaluation of Barnyard Millet Incorporated Probiotic Yoghurt

Amrutha U.A., Sharon C. L., S. T. Panjikkaran, Lakshmy P.S., Beena A. K.
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Abstract

Millets are said to be nutri-cereals because they provide most of the nutrients required for normal functioning of human body. It can be fermented for increasing their nutrient quality and digestibility, as well as their sensory qualities and functional qualities for local populations. Probiotics can be used to ferment millet which may enhance the nutritional content and bioavailability of nutrients in millets, and when administered in adequate amounts can confer health benefits for the host. In this context, standardisation of barnyard millet based yoghurt was done. Treatments with various combinations were tried, among which 50 % milk and 50 % millet slurry was selected as the best with mean scores of 8.67 for appearance, 8.76 for colour, 8.60 for flavour, 8.60 for taste, 8.62 for texture and 8.69 for overall acceptability. A 25 g of the barnyard millet based yoghurt was fermented with1 ml of probiotic culture (L. acidophilus) and 2 ml of yoghurt culture, incubated for 6 h at 38º C. The nutrients of non-probiotic barnyard millet based yoghurt along with probiotic yoghurt was assessed, and it was found to have moisture content of 85.05 and 87.03 %, acidity 0.72 and 0.81 %, pH 4.02 and 3.88, carbohydrate 8.76 and 8.58 %, protein 3.49 and 3.52 %, fat 0.59 and 0.63 %,TSS 12° brix and 11° brix, reducing sugar 8.33 and 7.55 %, total sugar 11.55 and 10.99 % crude fibre 0.60 and 0.50 % and total ash 0.68 and 0.69 %, respectively.
谷子益生菌酸奶的标准化及质量评价
小米被称为营养谷物,因为它提供了人体正常运转所需的大部分营养。发酵后可提高其营养品质和消化率,以及当地居民的感官品质和功能品质。益生菌可用于发酵小米,可提高小米的营养成分和营养物质的生物利用度,当给予足够的量时,可为宿主带来健康益处。在此背景下,对谷子酸乳进行了标准化研究。试验了各种组合处理,以50%牛奶和50%小米浆为最佳处理,其外观平均得分为8.67,颜色平均得分为8.76,风味平均得分为8.60,口感平均得分为8.60,质地平均得分为8.62,总体可接受度平均得分为8.69。25 g的粗俗的小米基础酸奶发酵和毫升的益生菌文化(l .嗜酸的)和2毫升酸奶文化,孕育在38ºc 6 h non-probiotic谷仓小米的营养酸奶和益生菌酸奶是评估,并发现水分含量87.03%和85.05,0.81%和0.72酸性,pH值4.02和3.88,碳水化合物8.76和8.58%,蛋白质3.52%和3.49,脂肪0.63%和0.59,TSS 12°白利糖度和11°白利糖度,还原糖8.33、7.55%,总糖11.55、10.99%,粗纤维0.60、0.50%,总灰分0.68、0.69%。
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