International Scientific Journal of Engineering and Management

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Effect Of Malted Ragi Powder On The Sensory Attributes of Carbonated RTS Functional Millet Based Whey Beverage

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Effect Of Malted Ragi Powder On The Sensory Attributes Of Carbonated RTS Functional Millet Based Whey Beverage

 

Zeba Ahmed, Harinivenugopal, Sunita Adak, Arun Kumar.H

ABSTRACT

The present scenario focus interest in nutrition and health awareness, consumers are increasingly seeking high- quality functional products with acceptable sensory attributes. The primary objective of current research was to optimize the process for developing Carbonated Ready-to-serve (RTS) functional millet-based whey beverage malted ragi (5%,7%,9) on the sensory and physico-chemical aspects of Carbonated RTS functional millet-based whey beverage. Based on the analytical result, the functional beverage contained 5% Malted Finger Millet and was subjected for shelf-life tests.

Sensory evaluation, as well as titratable acidity and pH analysis, was conducted for the samples stored at refrigeration temperature (7±1⁰C) and for those stored at room temperature (30±1⁰C) in glass bottle as the packaging material. The carbonated and non-carbonated RTS functional millet-based whey beverage and the control were found to be acceptable up to 2 days of storage at room temperature (30±1⁰C) and for 8 days stored at refrigeration temperature (7±1⁰C), respectively.

The developed carbonated RTS functional millet based whey beverage is an innovative and nutritious product with enormous health benefits as it contains nutraceutical ingredient i.e. finger millet ( power house of nutrients). The developed  functional millet based whey beverage can be given to all age groups and can be easily  commercialized.


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