Optimization of Rabadi-like fermented milk beverage using pearl millet

Area of Science:

• Food Science and Technology
• Fermentation Science
• Dairy Technology

Background:

• Rabadi is a traditional fermented milk beverage popular in North-Western India.
• It is typically prepared using pearl millet (Pennisetum typhoideum (L.)) (PM) flour and buttermilk.
• Existing preparation methods lack standardization, prompting research into optimized processes.

Purpose of the Study:

• To develop and standardize a process for a Rabadi-like fermented milk beverage using germinated pearl millet flour.
• To optimize the levels of germinated pearl millet flour and water for an acceptable product.
• To enhance the stability and shelf-life of the developed beverage.

Main Methods:

• Utilized skim milk and flour from 24-hour germinated pearl millet grains (FGG-24 h).
• Employed Response Surface Methodology (RSM) with a central composite rotatable design (CCRD) to determine optimal flour and water percentages.
• Investigated the efficacy of pectin and/or carboxy methyl cellulose for stabilization.

Main Results:

• The most acceptable product was achieved with 5.3% FGG-24 h flour and 72% water, based on curd.
• A 0.6% pectin concentration was selected for product stabilization.
• The standardized beverage, packaged in glass bottles and refrigerated, demonstrated a shelf-life of 7 days.

Conclusions:

• A standardized process for a pearl millet-based fermented milk beverage has been successfully developed.
• Optimization using RSM and the addition of pectin significantly improved product acceptability and stability.
• The findings offer a basis for commercial production of a nutritious and traditional fermented beverage.