Vol. 10, Issue 4 (2021)

Author(s):
Monika and Dabur RS

Abstract:
Fermented milk products is in high demand because of their known health benefits and are becoming major part of milk product in Indian dairy market. The objective of the present study was to develop whey-pearl millet based lassi using standardized and neutralized whey and germinated pearl millet slurry. The form of cereal processing was selected from previous experiment. Whey pearl millet lassi was prepared by blending neutralized and standardized whey with germinated pearl millet slurry (milk in case of control) before fermentation. The developed lassi samples and control samples were analyzed for chemical composition (fat, protein, carbohydrate, ash, total solids and fiber) for estimating its nutritional content as well as for physico-chemical properties such as pH, acidity, viscosity, tyrosine, free fatty acids and wheying off. Under the present study, selected whey-pearl millets based curd had texture profile similar to control curd. The panelists rated ‘whey-pearl millet (pearl millet and moth bean) lassi’ as “liked very much” on nine point hedonic scale.