Utilization of Little Millet Flour for Preparation of
Dairy Product
Sandey KK*, Asgar S, Manorama and Choudhary PL
College of Dairy
Technology, Indira Gandhi Krishi
Vishwavidyalaya, Raipur (C.G.) – 492 006
ABSTRACT
A study was conducted
to use little millet flour in the production of cereal based dairy products,
with the objectives of developing suitable technology for the manufacture of
millet based dairy product. The product were prepared by incorporating 10, 20
& 30% levels of little millet flour and sugar each in milk and cooked till
semisolid consistency product obtained. The product made by admixing little
millet flour & sugar of 10% & 30% respectively had better nutritional
value and sensory acceptability than the other formulations. Shelf life studies
also revealed that the product had better keeping quality up to one week under
refrigeration conditions.
Keywords: Milk, dairy product and little millet
INTRODUCTION:
Little millet (Panicum miliare) is
leading produce under the category of minor millets and constitutes the food of
the economically weaker sections of dry land regions in the country. It is
known by many regional names viz kutki,
sumei, same, samulu, savi, save, and gundli
in different parts of the country (Shashidhara et al., 1998). This crop is mostly
confined to hilly tract poor tribal communities of the country. It is generally
grown by the tribal for its food value. Nutritionally these grains are rich in
proteins, minerals and vitamins and comparable or even superior to major
cereals in certain nutritional parameters (Mishra and
Verma, 1989). It is well known among diabetic
patients and helpful in lowering Coronary Heart Diseases incidence, because of
its low in saturated fatty acids, rich in carbohydrate and dietary fiber
content (Awasthi and Mishra,
2004). Minor millet viz. finger millet (Eleusine coracana) was used by the several workers for the
preparation of weaning food, infant food, milk based beverages and other
pharmaceutical formulations (Muashtari, 2003; Malleshi and Desikachar, 1979; Narsimha and Malleshi, 2003).
Finger millet malt milk based dairy products have high nutritional value, easy
digestibility and assimilability for all age groups and value addition to milk
based products (Dhillon, 2005 and Mushtari,
2003).
Its nutritional
properties with immense medicinal importance provide challenge to translate
these virtues in value added dairy products. This study was, therefore,
undertaken to explore the possibility of utilization of little millet for the
manufacture value added dairy products.
MATERIALS
AND METHODS:
‘AMUL’ pasteurized
double toned milk was procured from a shopping complex at Avanti Vihar, located near the
Little millet was
decorticated by the method described by Malleshi et
al., (2004) with slight variation in method. The selected grains of little
millet were washed with tap water and sun drying till the moisture removed.
Electric grinder was used to crush the whole grains and washing as well as
winnowing were performed to remove the bran from the crushed materials.
|
Little
Millet Flour Level |
Colour & Appearance |
Aroma & Flavour |
Sweetness |
Body & Texture |
Overall Acceptance |
|
10% |
6.07 |
6.15 |
6.38 |
6.19 |
6.27 |
|
20% |
6.05 |
6.10 |
6.49 |
6.31 |
6.28 |
|
30% |
5.98 |
5.49 |
6.00 |
5.47 |
5.76 |
|
CD at 5% |
NS |
0.41* |
NS |
0.43* |
0.37* |
|
* Significant at (P < 0.05) |
|||||
|
Sugar Level |
Colour & Appearance |
Aroma & Flavour |
Sweetness |
Body & Texture |
Overall Acceptance |
|
10% |
5.65 |
5.78 |
5.73 |
5.41 |
5.54 |
|
20% |
6.09 |
6.41 |
6.41 |
6.22 |
6.30 |
|
30% |
6.37 |
6.58 |
6.73 |
6.34 |
6.47 |
|
CD at 5% |
NS |
0.27* |
NS |
0.38* |
0.33* |
|
* Significant at (P < 0.05) |
|||||
This dehusked grain
was then ground to fine powder form (flour) by using roller flour-mills located
at Telibandha,
Manufacture of product:
Double toned milk was used for the
manufacture of product. It contained 10.51% total solid, fat 1.51% and solid
not fat 9.0%. While titratable acidity was found to
be 0.13% lactic acid. The little millet flour and sugar for each concentration
was weighed, mixed and added thoroughly with milk at 550C. These
blends were then cooked in milk at 850C for 10 minutes. Thus, finally obtained semisolid consistency products. These
products were then cooled at room temperature, filled in cleaned rectangle
shape LDPE cups and wrapped it with aluminum foil to maintain the freshness of
products. These cups were stored at refrigeration temperature after labeling it .
The product was made in replicates of three
and served to a panel of 5 semi-trained judges for the sensory evaluation on a
9 point hedonic scale. A rating of 1 indicated least acceptable quality of the
product and a rating of 9 indicated most acceptable quality of the product. The
shelf life of the product was evaluated up to one week of storage period at an
interval of 3 days. The changes in acidity and sensory characteristics such as colour & appearance, aroma & flavour,
sweetness, body & texture and overall acceptability were determined at each
stage on storage of products.
A portion of well mixed product was taken in
a clean mortar and ground well to a pasty consistency. Well ground samples were
than then taken in required quantity for the chemical analysis.
Fat was analyzed by Gerber, protein by Kjeldahl, moisture by oven drying, ash by burning of the
solids in Muffle Furnace and the total carbohydrate were calculated after
determining the percentage of moisture, protein, fat and total ash (IS:SP:18
Part XI,1981). Acidity was measured by taking 10 g well ground sample and
expressed as percent lactic acid. The pH of product was measured by inserting
the electrode directly into well ground samples using Systronic
digital pH meter at 300C.
The product was manufactured by adding
different proportions of little millet flour i.e. 10, 20 and 30% of milk. The
sensory score of the product revealed that the product made with 10% of little
millet flour scored higher than the other level. However, product
containing higher proportions of little millet flour (20 & 30%) was
equally acceptable. little millet flour level of 10% easily cooked in
milk and develops its own flavour and aroma in
combination with sugar at 850C for 10 minutes than other level. The
body and texture of product was smooth and soft. The higher level of little
millet flour (20 and 30%) has resulted in highly viscous products with
extra degree of sogginess resulting in poor score. It has been also noticed
that increased sugar concentration in combination with higher little millet flour
tried to result in stiff products. Malleshi and Desikachar (1988) in preparation of roller dried weaning
food advised for a low concentration of flour in order to reduce the paste
viscosity.
Statistically there was significant (P <
0.05) effect of the level of little millet flour addition on the aroma
& flavour, body & texture, and overall
acceptance characteristics of product (Table 1).
Sugar at a level of 10, 20 and 30% of milk was added for
the manufacture of product. Addition of sugar enhances the sweetness
characteristics and overall acceptability of the product. The sensory scores of
the products reveals that the product made with 30% of sugar scored higher than
the other level. The result is fulfilling the concept of universal phenomenon
that higher the sugar concentration is responsible in higher the sweetness of
products. Increased concentration of sugar was also found responsible to
enhance the aroma and flavor up to limited extent (Arbuckle, 1984). Increased
concentration of sugar in presence of amino acids is found responsible for
browning of the product. The typical processing condition dominated by high
temperature treatment further increases the appearance and colour
of the product. In their study of protein behavior with sugar Jenness and Patton (1969) have also reported the similar
kind of mechanism for enhancement of color particularly browning.
Analysis of variance of the results showed statistically
significant effect of the level of sugar addition on the colour
& appearance, aroma & flavour, sweetness,
body & texture and overall acceptance at 5% level of significance (Table
2).
Chemical composition of product:
As expected the average composition of more
acceptable product made by admixing 10% little millet flour and 30%
sugar contained 46.6% total solids, 2.0% fat, 4.1% protein, 39.43% total
carbohydrate and 1.07% total ash. The higher content of carbohydrate in the
standard product was due to higher content of carbohydrates in little millet
flour. Similarly, millet protein in combination with milk protein enhances
the total protein content of product. Lower content of fatty materials in
little millet flour resulted in lower percentage of total fat in the
standard product.
|
Sensory Characteristics |
Storage
Period
|
CD at 5% |
||
|
Fresh |
3 Days |
6 Days |
||
|
Colour & Appearance |
6.08 |
6.04 |
5.99 |
NS |
|
Aroma & Flavour |
6.07 |
6.00 |
5.68 |
NS |
|
Sweetness |
6.07 |
6.54 |
6.26 |
0.35* |
|
Body & Texture |
6.03 |
5.92 |
6.03 |
NS |
|
Overall Acceptance |
6.11 |
6.07 |
6.13 |
NS |
Storage studies:
The product was found acceptable
up to 6 days on sensory qualities under refrigerated condition. During storage,
the titratable acidity of the product slightly
increased and also developed flavour defect. Similar result was obtained by Malleshi et al., (1989). They observed a slight
variation in the acid content of malted ragi based weaning food during storage. This could be attributed to lactic
acid development by fermentation of lactose in the product during storage. The
gradual increase in acidity and decrease in pH made the product unfit for
consumption after 6 days of storage.
Effect of storage period on sensory characteristics
of product:
The
healthy storage of the product is vital for its commercial importance. Panel of
semi-trained judges using a 9- point hedonic scale to know the sensory quality
and overall acceptability of the product on one-week storage was performed for
the products. Statistically there was a significant (P < 0.05) effect of storage
period on sweetness characteristics (Table
3). Effect of
storage period was not found significant on colour
& appearance, aroma & flavour, body &
texture and overall acceptance attributes of products. It implies that storage period
play a great role on sweetness characteristics. Sweetness of the products
increases upto 3 days, after that it falls gradually.
However, acceptability of the product remains upto 6
days.
CONCLUSIONS:
The study indicated that
acceptable quality dairy product could be prepared by admixing 10% little
millet flour and 30% sugar with respect to milk. The
quality of the product was found well within the acceptable limit up to one
week of storage at refrigeration conditions.
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Received on 10.09.2009
Accepted on 12.11.2009
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Research J. Science
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