Research Journal of Science and Technology

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Utilization of Little Millet Flour for Preparation of Dairy Product


Affiliations
1 Department of Dairy Engineering, College of Dairy Technology, IGKV, Raipur (C.G.)-492 006, India
2 College of Dairy Technology, Indira Gandhi Krishi Vishwavidyalaya, Raipur (C.G.) – 492 006, India
     

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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.
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  • Utilization of Little Millet Flour for Preparation of Dairy Product

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Authors

K. K. Sandey
Department of Dairy Engineering, College of Dairy Technology, IGKV, Raipur (C.G.)-492 006, India
S. Asgar
College of Dairy Technology, Indira Gandhi Krishi Vishwavidyalaya, Raipur (C.G.) – 492 006, India
Manorama
College of Dairy Technology, Indira Gandhi Krishi Vishwavidyalaya, Raipur (C.G.) – 492 006, India
P. L. Choudhary
College of Dairy Technology, Indira Gandhi Krishi Vishwavidyalaya, Raipur (C.G.) – 492 006, India

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.