Development and quality evaluation of a finger millet (Eleusine coracana (L.) Gaertn.) flour incorporated set yoghurt.

Abstract

Nutritional and therapeutic properties of yoghurts can be enhanced by incorporating bioactive food components. The present study was focused on formulating a finger millet flour incorporated set yoghurt to deliver the inherent health benefits of finger millet to consumers in a ready-to-eat way. Ten yoghurt samples were formulated incorporating different percentages of finger millet flour. Physicochemical and microbiological properties of the yoghurts were evaluated. When considering organoleptic properties, 7% finger millet flour incorporated yoghurt was selected as the most preferable yoghurt among the tested finger millet flour incorporated yoghurts. It was complying with the physicochemical requirements and microbiological limits mentioned in the Sri Lanka Standard - Specification for yoghurts. Incorporation of 7% finger millet flour enhanced the nutritional composition of the yoghurt in terms of total dietary fibers (1.04%), total phenolic content (54.09 mg Gallic acid equivalents/100 g of yoghurt), total flavonoid content (8.00 mg Quercetin equivalents/100 g of yoghurt) and antioxidant properties including ABTS radical scavenging activity (190.81 mg Trolox equivalents/100 g of yoghurt) without affecting the sensory properties. Since it was formulated without adding gelatine, the 7% finger millet flour incorporated yoghurt is suitable for lacto-vegetarians. When stored in a refrigerator at 4 °C, the 7% finger millet flour incorporated yoghurt could be stored satisfactorily for four weeks. The finger millet flour incorporated yoghurt is capable of not only fulfilling the consumer demands for finger millet-based ready-to-eat foods and diversified yoghurt products, but also delivering additional health benefits, beyond the basic nutritional functions of a yoghurt, to consumers.