Abstract

UTILIZATION OF MILLETS, BUTTERMILK AND FRUCTOOLIGOSACCHARIDE TO FORMULATE A VALUE ADDED HEALTH BEVERAGE AMBIL AND ITS SENSORY EVALUATION

*Harsha Hirdyani and Mini Sheth

Abstract

Aim: To develop a value added buttermilk based fermented beverage using millets, flavours and a prebiotic fructooligosaccharide and study its acceptability and sensory qualities. Materials and methods: Pearl millet and finger millet were cooked and fermented with buttermilk, followed by addition of liquid FOS (5%), flavours (rose, khus, chocolate and saltcumin) and colors. Sensory evaluation was done using composite score method, for the drinks in triplicates by an internal panel of 25 semi trained members. Observations: Amongst the various flavours studied for both the ambils, salt-cumin flavour was liked the most with overall acceptability of 17.49 and 17.19 for pearl millet and finger millet ambils respectively (max score - 20). However, the rose flavour of pearl millet ambil (16.89) was significantly better than the rose flavour of finger millet ambil (15.82). No statistical difference in taste and flavour score of saltcumin flavours of pearl millet ambil (26.07) and finger millet ambil (25.15) was observed (max score - 30). Results: Both the pearl millet and finger millet ambils were found to be highly acceptable for all of its sensory attributes. Salt- cumin had the best acceptability amongst all flavours followed by rose. It was observed that the color, taste, mouthfeel and overall acceptability of rose flavoured pearl millet ambil was significantly higher (p

Keywords: Ambil; millets; prebiotic; fructooligosaccharide; fermentation; buttermilk.