Studies on finger millet<i>Lassi</i>

Pardhi, Priya; Desale, R. J.; Mule, P. R.; Ghule, B. K.; Tambe, D. R.; Gavhane, M. S.

doi:10.5958/0976-0563.2014.00613.7

Cited by 4 publications

(5 citation statements)

References 2 publications

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“…Similar observation was reported by Pardhi et al, (2014) who added finger millet flour at different concentrations of 2%, 3% and 4% during the preparation of finger millet lassi. They reported an increase in the acidity of finger millet lassi with an increased level of finger millet flour.…”

Section: Titratable Aciditysupporting

confidence: 88%

“…Among the different rates of incorporation of finger millet flour, control differed significantly (P<0.05) for acidity score compared to other products for them the scores were found to be at par. Among the finger millet containing products, incorporation of finger millet @15% scored the maximum for acidity score (mean value 7.57).Similar results reported by Pardhi et al, (2014), who prepared a finger millet based lassi containing 2, 3 and 4% finger millet flour and the acidity scores of products were found to be 7.24, 7.33 and 7.19 respectively.…”

Section: Forms Of Finger Milletsupporting

confidence: 82%

“…Cereals and milk are blended to compensate for deficiency of each other in a number of research studies (Aneja et al, 2002, Mugocha et al, 2000, Modha and Pal, 2011, Addis et al, 2013, Chaudhary, 2013, Pardhi et al, 2014, Shivakumar et al, 2014, Isingoma et al, 2015, Chilakawar et al, 2015, Patel et al,2015. While combining milk and cereal for obtaining nutritional benefits, it is essential that we need to understand the effect of level of cereal incorporation as well as the effect of its forms in the physico-chemical, sensory as well as microbiological aspects of the resultened product.…”

Section: Issn: 2319-7706 Volume 6 Number 9 (2017) Pp 2258-2266mentioning

confidence: 99%

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Effect of Malted and Unmalted Finger Millet Flour and Its Rates of Incorporation on Quality Attributes of Finger Millet Enriched Probiotic Fermented Milk Product

Shaikh¹,

Sreeja²,

Desai³

2017

Int.J.Curr.Microbiol.App.Sci

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Section: Titratable Aciditysupporting

confidence: 88%

Section: Forms Of Finger Milletsupporting

confidence: 82%

Section: Issn: 2319-7706 Volume 6 Number 9 (2017) Pp 2258-2266mentioning

confidence: 99%

See 1 more Smart Citation

Effect of Malted and Unmalted Finger Millet Flour and Its Rates of Incorporation on Quality Attributes of Finger Millet Enriched Probiotic Fermented Milk Product

Shaikh¹,

Sreeja²,

Desai³

2017

Int.J.Curr.Microbiol.App.Sci

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“…Additionally, bajra lassi, developed by the National Dairy Research Center in Karnal, combines the nutritional superiority of pearl millet with beneficial lactic bacteria [39]. a lassi by adding finger millet and reported that good quality and enhanced acceptability can be prepared by incorporating finger millet flour [43].…”

Section: Fermented Dairy Productmentioning

confidence: 99%

Utilization of Nutri-cereals in Dairy Industry: A Review

Kubade,

Patil B. D.,

Khobragade S. P.

et al. 2023

IJECC

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Millets are consumed by more than one-third of the world's population. They hold significant importance as a staple food in many developing countries due to their ability to thrive under adverse weather conditions, such as limited rainfall. Furthermore, millet boasts numerous nutritious and medicinal properties. They are nutritionally comparable, and in some aspects, superior to other cereals, offering higher levels of protein, energy, vitamins, and minerals. Future trends should prioritize increasing millet consumption in developing countries, as this could contribute to an industrial revolution. While milk is widely considered a complete food, it has been associated with various health problems due to elevated levels of saturated fatty acids and a lack of dietary fiber. In recent years, there has been a growing interest in enhancing the nutritional value of milk and milk products by incorporating millet. This involves creating composite dairy foods such as fermented, frozen, heat-desiccated, acid-coagulated, and other complementary dairy products in the dairy industry. The objectives of this review are to provide information on millet, highlight the nutritional significance of millet, and explore various fortified milk and milk products with millets, along with innovative ideas for dairy foods.

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“…The shelf life of lassi can be increased by heat treatment (Schulz, 1966), aseptic processing (Aneja et al, 2002), addition of preservatives (Hussain et al, 2014, Gupta andPrasad, 1989), different packaging materials (Patidar and Prajapati, 1998) and use of Humectants (Lacroix and Lachance, 1990). Pardhi et al (2014), concluded that good quality, value added lassi with more acceptability be prepared by addition of finger millet flour.…”

Section: Introdutionmentioning

confidence: 99%

Preparation of Low Fat Lassi by Incorporation of Ginger (Zingiber officinale L.) Juice

Raje-Nimbalkar,

Patil,

Raskar

et al. 2023

IJBSM

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The study was conducted at Dept. of Animal Husbandry and Dairy Science, Dr. BSKKV, Dapoli, Ratnagiri, Maharashtra, India during August 2010–January 2011 to evaluate the suitability of ginger juice as flavoring agent in developing ginger lassi. Lassi is a cultured milk beverage and a popular product in India, In Maharashtra also generally lassi is prepared from buffalo milk curd which gives creamy appearance with pleasant mildly acidic sweet taste and rich aroma. The functionality of Lassi increases with the addition of probiotic microorganisms and incorporation of antioxidant rich fruit juice provides strong antioxidant power endow with value addition to the finished product. Ginger is mostly used to cure nausea, ulcer, stroke, Sore throat, Hypertension, indigestion, and Arthritis. Ginger appears to be promising for safe use in medicine, pharmaceutical and food industries. Ginger is a popular home remedy in India today. Hence forth considering the medicinal properties of ginger and use of skim milk in restricting the caloric intake. The lassi was prepared from buffalo skim milk by using ginger juice at different levels viz. 1.5% (T1), 3.0% (T2), 4.5% (T3) and 6.0% (T4) of the content. This prepared lassi was compared with control lassi (T0) i.e. without addition of ginger juice. Ginger juice could be successfully utilized for preparation of herbal lassi. The most acceptable quality lassi can be prepared by using 3.0% ginger juice and It recorded on an average total solid, fat, protein, ash, and acidity as 18.49, 0.52, 3.43, 0.78, and 0.79% respectively.

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Studies on finger milletLassi

Cited by 4 publications

References 2 publications

Effect of Malted and Unmalted Finger Millet Flour and Its Rates of Incorporation on Quality Attributes of Finger Millet Enriched Probiotic Fermented Milk Product

Effect of Malted and Unmalted Finger Millet Flour and Its Rates of Incorporation on Quality Attributes of Finger Millet Enriched Probiotic Fermented Milk Product

Utilization of Nutri-cereals in Dairy Industry: A Review

Preparation of Low Fat Lassi by Incorporation of Ginger (Zingiber officinale L.) Juice

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