Archives

Indian Journal of Pure & Applied Biosciences (IJPAB)
Year : 2023, Volume : 11, Issue : 4
First page : (27) Last page : (35)
Article doi: : http://dx.doi.org/10.18782/2582-2845.9000

Optimization and Formulation of Lactose-Free Milk Using Finger and Pearl Millet

Kimeera Ambati^1* and K.V. Sucharitha²
1Research Scholar and 2Associate Professor
Department of Home Science, Sri Venkateswara University, Tirupati
*Corresponding Author E-mail: kimeeraa@gmail.com
Received: 16.03.2023 | Revised: 22.05.2023 | Accepted: 7.06.2023 

 ABSTRACT

Milk alternatives from non-dairy or plant-based sources help people with lactose intolerance and lactose indigestion. Formulations for alternate milk were optimized based on the sensory and nutritional properties. Optimized milk was proportioned by preparing different combinations of finger millet and pearl millet in ratios of T1 (60:40), T2 (70:30) and T3 (80:20), while cow's milk was T0 (control milk). The current investigation was carried out to optimize and develop a plant-based milk alternative using millets. The millet milk (Lactose-free milk) blends were analyzed for the organoleptic parameters, and further proximate analysis was done for the selected variation. Among the variations, the panellists most accepted T2 (70% Finger millet + 30% Pearl millet). Nutrient analysis except for calcium, the other energy content, carbohydrate, fat, and mineral content all were higher in the lactose-free milk than in cow milk, and the protein content was the same. Based on the nutrient and sensory scores, millet milk is a non-dairy or Lactose-free milk alternative.

Keywords: Finger millet, Pearl millet, Lactose-free milk, sensory score, blends.

Full Text : PDF; Journal doi : http://dx.doi.org/10.18782

Cite this article: Ambati, K., & Sucharitha, K.V. (2023). Optimization and formulation of Lactose-free milk using Finger and Pearl millet, Ind. J. Pure App. Biosci.11(4), 27-35. doi: http://dx.doi.org/10.18782/2582-2845.9000