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.
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