World Journal of Pharmaceutical Research SJIF Impact Factor 7.523

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SJIF Impact Factor 7.523 Volume 6, Issue 17, 882-891.

1 SJIF Impact Factor Volume 6, Issue 17, Research Article ISSN UTILIZATION OF MILLETS, BUTTERMILK AND FRUCTOOLIGOSACCHARIDE TO FORMULATE A VALUE ADDED HEALTH BEVERAGE AMBIL AND ITS SENSORY EVALUATION *Harsha Hirdyani and Mini Sheth Dept. of Food and Nutrition, Faculty of Family and Community Sciences. The Maharaja Sayajirao University of Baroda, Vadodara. Article Received on 26 October 2017, Revised on 16 Nov. 2017, Accepted on 06 Dec DOI: /wjpr *Corresponding Author Harsha Hirdyani Dept. of Food and Nutrition, Faculty of Family and Community Sciences. The Maharaja Sayajirao University of Baroda, Vadodara. ABSTRACT Aim: To develop a value added buttermilk based fermented beverage using millets, flavours and a prebiotic fructooligosaccharide and study its acceptability and sensory qualities. Materials and methods: Pearl millet and finger millet were cooked and fermented with buttermilk, followed by addition of liquid FOS (5%), flavours (rose, khus, chocolate and saltcumin) and colors. Sensory evaluation was done using composite score method, for the drinks in triplicates by an internal panel of 25 semi trained members. Observations: Amongst the various flavours studied for both the ambils, salt-cumin flavour was liked the most with overall acceptability of and for pearl millet and finger millet ambils respectively (max score - 20). However, the rose flavour of pearl millet ambil (16.89) was significantly better than the rose flavour of finger millet ambil (15.82). No statistical difference in taste and flavour score of saltcumin flavours of pearl millet ambil (26.07) and finger millet ambil (25.15) was observed (max score - 30). Results: Both the pearl millet and finger millet ambils were found to be highly acceptable for all of its sensory attributes. Salt- cumin had the best acceptability amongst all flavours followed by rose. It was observed that the color, taste, mouthfeel and overall acceptability of rose flavoured pearl millet ambil was significantly higher (p<0.01) than that of rose flavoured finger millet ambil, but was not significant for salt-cumin flavour of both the ambils. Conclusion: Pearl millet and finger millet can be used for developing cereal buttermilk based fermented beverages as a value added health drink using salt-cumin and FOS. Shirt Running title: Acceptability of millet based health beverage, ambil. Vol 6, Issue 17,

2 KEYWORDS: Ambil; millets; prebiotic; fructooligosaccharide; fermentation; buttermilk. INTRODUCTION Ambil is an indigenous natural cereal based lactic fermented beverage popular in North- Western India, Maharashtra ( Rabadi, Ambil ) and Southern India ( Ambli ). So far, the technology of developing Ambil remains a household art, which results in wide variation and poor shelf-life. (Modha and Pal, 2011) Moreover, traditional method is not suitable for largescale production. Great prospects exist in India for value-addition and improving health benefits of milk and milk by-products by combining with traditional cereals and applying advanced technologies for their processing and preservation. No work of technological or scientific significance has been reported in the literature on either standardization of method or large-scale production of Ambil with standard composition. Millets are also rich sources of phytochemicals and micronutrients (Mal and others 2010; Singh and others 2012). Millets are also rich sources of phytochemicals and micronutrients (Mal and others 2010; Singh and others 2012). Millets are a major source of inexpensive dietary energy and nutrients in developing countries. They are also rich sources of phytochemicals and micronutrients (Mal and others 2010; Singh and others 2012). Pearl millet is significantly rich in resistant starch, soluble and insoluble dietary fibers, minerals, and antioxidants (Ragaee and others 2006). Finger millet also is known to have several potential health benefits and some of the health benefits are attributed to its polyphenol contents (Chethan and Malleshi, 2007). FOS is a prebiotic and has been recognized for its great potential which is becoming apparent as a considerable food element in increasing the bacterial bionomics which might have a concrete role in reducing the burden of CVDs. Many recent researches have documented that consumption of FOS reduces the incidences CVDs by regulating hypertension, improving glycemic, lipemic control and reducing the expression of inflammatory markers (Ooi and Liong, 2010, Dehghan et al 2014, Asemi et al, 2013, Sheth et al, 2015). Fructooligosaccharide being a carbohydrate and having a sweet taste very similar to that of sucrose, it contributes minimum calories as compared to sucrose (Yun, 1996). Apart from being classified as a sweetener, it is also classified as a soluble fibre and can be used to increase the fibre without increasing the viscosity of food products (Guggisberg et al, 2011). Vol 6, Issue 17,

3 Fructooligosaccharide is also considered as bulking agent and fat substitute in some foods, and have high solubility. Moreover, it does not have any after taste or artificial taste (Crittenden et al, 1996). These properties of FOS can play a vital role in developing products. As Fructooligosaccharides (FOS) have a potential to be added into various other Indian cuisines, which can become a part of daily diet (staple food) (Akansha et al, 2015) There is a need for further enhancing the database of such FOS added popular recipes and study them for their feasibility and acceptability trials using scientific method. Thus the present study was conducted to optimize and develop fermented ambil drink in four different flavours using pearl millet and finger millet under standard conditions using the prebiotic FOS, and study its acceptability. MATERIALS AND METHODS Location of study The study was carried out in the Department of Food and Nutrition of The Maharaja Sayajirao University of Baroda, Vadodara. Procurement of raw materials Pearl millet and finger millet were procured from the Rajasthan Agricultural Research Institute, Jobner (Rajasthan), Buttermilk (Goras) was purchased on daily basis from Baroda dairy, Vadodara, through a local vender. FOS was procured from Tata Chemicals Pvt. ltd., Mumbai. Colours and flavours (manufactured by Leeladhar Cooperative, Mumbai) were purchased from local market of Vadodara. Development of pearl millet and finger millet ambil Pearl millet and finger millet were weighed (150 gm), washed, soaked in water for 30 minutes and then cooked. Time taken to cook pearl millet and finger millet was 20 min and 15min respectively. They were then cooled at room temperature. Buttermilk (600 ml) was then added o each of the two mixtures and blended in an electric mixer (Panasonic MX AC- 220 H Mixer Grinder) to a smooth consistency, without lumps. The pearl millet and finger millet ambils were then sieved through 1000 μ sieve and kept for incubation at 30 C for 8 h. Vol 6, Issue 17,

4 Millets (150 gms) Soak (3o minutes) Cook with 1000 ml of water (20 minutes) Grind to a paste Mix the ground millets with 600 ml buttermilk, stir continuously (10 minutes), and sieve (1000 μ sieve) Fermentation (8 hours at 30 C) Addition of FOS (5%) Addition colors (0.3%) and flavors (0.3%) / Salt (0.4%) and cumin (0.6%) Ambil (850 ml) Cool to 5 C and store in refrigerator (5 7 C) Fig. 1: Process flowchart for preparation of ambil. Addition of flavour to the pearl millet and finger millet Ambils After fermentation, four types of fermented drinks were developed from each type of millet ambil by adding four different flavours namely rose, khus, chocolate and salt- cumin. Colours (0.3%) and essences (0.3%) were added to develop the sweet flavours and salt - cumin was developed using 0.4% and 0.6% of salt and cumin respectively. The levels of these ingredients were decided on the basis of preliminary trials. FOS (5%) was added to all the ambils and stirred well with all the flavors. The final product was cooled to 5 C and stored in refrigerator (5 7 C). Sensory evaluation Three successive trials were conducted for screening the panellist through threshold test (Rangana, 2010). Sensory evaluation was carried out on the pearl millet and finger millet ambil samples containing different flavours. Twenty five semi trained panellists were Vol 6, Issue 17,

5 selected using the sensitivity threshold test. The panel members were asked to rate the samples for taste, appearance/colour, odour/aroma, consistency, and overall acceptability using a composite score analysis in triplicates (Rangana, 2010). Statistical analysis Data analysis was conducted using Statistical Package for the Social Sciences (SPSS 16 version). The data was statistically tested using analysis of variance (one-way ANOVA) to determine if statistical difference (p<0.05) existed. Triplicate measurements were taken for each analysis. Results from all the tests were expressed as means ± standard deviations (SD). RESULTS Acceptability of different flavours of pearl millet ambil Table 1 indicates that indicates that the sensory attributes of the ambils varied significantly with different flavors and colors. Considering the appearance of the pearl millet ambils, the acceptability varied significantly with the colors used. Pink color of rose ambil was more appealing to the panel members as compared to others. Consistency of the ambils did not show any statistically significant difference. The choice of taste and flavour varied significantly (p<0.001). Maximum acceptability was found for salt-cumin flavoured pearl millet ambil, followed by rose. Mouthfeel and after taste of the product were also significantly different. Salt-cumin had the highest score for good mouth feel, followed by rose and khus. None of the flavors of pearl millet ambil had shown any defects. Overall acceptability showed a significant difference (p<0.000) with salt-cumin flavour having the highest acceptability followed by rose and chocolate. Table 1: Organoleptic evaluation of pearl millet ambils with different flavours. F x 1 F x 2 F x 3 F x 4 Color (10) 9.04 ± 0.91 a 8.97 ± 1.10 a 8.49 ± 1.30 b 8.74 ± 1.19 ab Consistency (10) 8.71 ± ± ± ± 1.16 Taste and flavor (30) ± 3.51 ab 24.1 ± 4.37 a ± 4.27 a ± 3.90 b Mouthfeel (10) 8.25 ± 1.08 ab 7.92 ± 1.21 a 7.90 ± 1.29 a 8.38 ± 1.34 b After taste (10) 8.08 ± 1.25 ab 7.76 ± 1.28 a 7.81 ± 1.31 a 8.38 ± 1.33 b Absence of defects (10) 8.47± ± ± ± 1.29 Overall acceptability (20) ± 1.95 a ± 2.35 bc ± 2.57 c ± 2.37 c (Where, F x 1 = Rose; F x 2 = Khus; F x 3 = Chocolate; F x 4 = Salt-cumin) Values represent the average of 25 determinants in triplicate (Mean ± SD) a, b, c The non-identical letters in any 2 rows within the column denote a significant difference at a minimum of 5% level. Vol 6, Issue 17,

6 Acceptability of different flavours of finger millet ambil The sensory attributes of the finger millet ambils varied significantly with different flavors and colors (Table 2). Considering the appearance, no significant difference was found between the color and consistency, indicating that all were equally liked by the panel. The acceptability of taste and flavour varied significantly. Maximum was found for salt-cumin flavoured finger millet ambil, followed by rose. Mouthfeel of the ambils were also significantly different and best was of salt-cumin ambil, followed by chocolate and rose. None of the flavors of drink had shown any after taste or defects. Overall acceptability showed a significant difference (p<0.000) with salt-cumin flavour having the highest acceptability, preceded by chocolate and rose. Table 2: Organoleptic evaluation of finger millet ambils with different flavours. F y 1 F y 2 F y 3 F y 4 Color (10) 8.38 ± ± ± ± 1.08 Consistency (10) 8.24 ± ± ± ± 1.30 Taste and flavor (30) a ± a ± a ± b ± 3.88 Mouthfeel (10) 7.56 a ± a ± a ± b ± 1.30 After taste (10) 7.93 ± ± ± ± 1.25 Absence of defects (10) 8.14 ± ± ± ± 1.39 Overall acceptability (20) a ± a ± a ± b ± 2.62 (Where, F y 1 = Rose; F y 2 = Khus; F y 3 = Chocolate; F y 4 = Salt-cumin) Mean values represent the average of 25 determinants in triplicate a, b, c The non-identical letters in any 2 rows within the column denote a significant difference at a minimum of 5% level. Comparison between rose and salt-cumin flavours of pearl millet and finger millet The best acceptable flavours of both the pearl millet and finger millet ambils that are saltcumin and rose, were also compared. The rose flavour of pearl millet ambil (16.89) was significantly better than the rose flavour of finger millet ambil (15.82). (Table -3). No statistical difference in taste and flavour score (Table -4) of salt-cumin flavours of pearl millet ambil (26.07) and finger millet ambil (25.15) was observed (max score - 30). Table 3. Difference between salt-cumin flavour of pearl millet and finger millet ambils. Parameters Pearl millet Finger millet t- value p value Taste n flavour ± ± NS 0.16 Mouthfeel 8.38 ± ± NS 0.34 OA ± ± NS 0.45 NS the difference between the mean values within the columns is not significant. Level of significance in increasing order (*p<0.05, **p<0.01, ***p<0.001) Vol 6, Issue 17,

7 Table 4: Difference between rose flavour of pearl millet and finger millet ambils. Parameters Pearl millet Finger millet t- value p value Color 9.04 ± ± *** Taste n flavour ± ± * Mouthfeel 8.25 ± ± *** OA ± ± ** NS the difference between the mean values within the columns is not significant. Level of significance in increasing order (*p<0.05, **p<0.01, ***p<0.001) DISCUSSION Today s lifestyle has led to vital changes in food pattern. People are more concerned about health and there is an increasing demand for foods which are beneficial to their health. Various FOS based products like beverage concentrates, spreads and honey have been studied successfully and their processes have been patented. (Ramesh et al, 2004; Renuka et al, 2009). In the present study a traditional beverage ambil was modified with different flavors and addition of FOS. Studies on developing ambil using sorghum and the effect of locally available methods of preparation on the organoleptic properties have also shown good acceptability (Surpam et al, 2014). A similar study was conducted to develop an oat based drink called as Oat drink using oats as a substrate and was fermented at 37 C for 6 10 hrs (Angelov et al, 2006). Addition of FOS to beverages and regularly consumed products have also been studied. Research findings have revealed that substitution of some commonly consumed food products like cakes, soups ambli, malt and muffins with finger millet 2013 and found a good score for appearance, texture and flavour with overall acceptability scores. (Begum et al, 2003; Yanagi et al). A study conducted on FOS added soup and beverages namely, butter milk, lemon juice, milk and tomato soup at 2.5 per cent, 4 per cent, 5 per cent, 6 per cent, 7.5 per cent has shown positive results on the overall acceptability of the products (Gupta and Sheth, 2011). It can also be observed from Table 3 that the overall acceptability of pearl millet ambil was better as compared to the finger millet ambil. It can be assumed because of the better mouthfeel and taste of pearl millet as compared to finger millet. Similar results have also been reported by Durojaiye et al (2010) during the development of an African traditional drink fura using millets. Vol 6, Issue 17,

8 The overall acceptability of the food products developed in this study is good due to the addition of FOS, even though it imparts a sweet taste, has not affected the overall taste, aftertaste and mouthfeel of the product. Similar results have been documented by Parnami et al, where cookies and bread that were fortified with prebiotic inulin were highly acceptable (Parnami and Sheth, 2010). Acceptability of FOS have been seen in commonly consumed Indian food products like muthiya, vegetable cheela (Aparna et al, 2014), chapatti, dhokla (Akansha et al, 2013), kachori and paratha (Nidhi et al, 2013). Cereals and millets have been an essential part of the human diet since the beginning of agriculture and are most economic source of energy (Weaver et al, 1981). Millets are nutritionally rich and occupy an important place in the diet of people in many regions of the world. Although millets are nutritionally superior to cereals their utilization as food is mostly confined to the traditional consumers and population of lower economic strata (Yenagi et al, 2013). The formulation of this drink using two most nutritionally adequate millets will be beneficial for all the age groups. Addition of FOS may further enhance the quality of the traditionally consumed ambil. CONCLUSION Ambil is an indigenous natural cereal/millet based lactic fermented beverage. So far, the technology of producing Ambil remains a household art, which results in wide variation and poor shelf-life. Fructooligosaccharide is indeed present in commonly consumed plants, it can be added to normal food products, as it modulates key physiological functions including lipid metabolism, it modulates the composition of gut microflora, which plays a major role in gastrointestinal physiology. FOS can also be added other beverages without affecting their organoleptic attributes and can form part of daily diets of consumers. The products can also be recommended as therapeutic products for its use in improving the outcomes of various metabolic disorders. REFERENCES 1. Aakanksha M and Mini S. Feasibility and acceptability of fructooligosaccharide substituted popular Indian foods, Nutrition and Food Science, 2013; 43(3): Angelov A, Gotcheva V, Kuncheva R,Hristozova T. Development of a new oat-based probiotic drink. International Journal of Food Microbiology, 2006; 112(1): Vol 6, Issue 17,

9 3. Aparna Assudani, Mini Sheth, Nidhi Jain et al. Feasibility and Acceptability of Adding Fructooligosaccharide at Varying Levels in Dudhi muthiya and Vegetable chilla. Inventi Rapid Nutraceuticals, 2013; 4: Asemi Z, Zare Z, Shakeri H, Sabihi SS, Esmaillzadeh A. Effect of multispecies probiotic supplements on metabolic profiles, hscrp, and oxidative stress in patients with type 2 diabetes. Annals of Nutrition & Metabolism, 2013; 63(1-2): Begum JM, Vijayakumari, Begum S, Pandy A, Shivaleela H and Meenakumari. Nutritional composition and sensory profile of baked products from finger millet, 2003; Crittenden, R.G. and Playne, M. J. Production, properties and applications of food-grade oligosaccharides. Trends in Food Science and Technology, 1996; 7: Dehghan P, Gargari B.P, Abadi M. A. J. and Aliasgharzadeh A. Inulin controls inflammation and metabolic endotoxemia in women with type 2 diabetes mellitus: a randomized controlled clinical trial. International Journal of Food Sciences and Nutrition, 2014; 65(1): Durojaiye A, Falade K, Akingbala J. Chemical composition and storage properties of fura from pearl millet. Journal of Food Processing and Preservation, 2010; 34(5): FAO/WHO, Carbohydrates in Human Nutrition. In In terim Report of a Joint Expert Consultation, Rome, Franck, A. Technological functionality of inulin and oligofructose. British Journal of Nutrition, 2008; 87(S2): S287-S Guggisberg, D., Piccinali, P. and Schreier, K. Effect of sugar substitution with Stevia, Actilight and Stevia combinations or Palatinose on rheological and sensory characteristics of lowfat and whole milk set yoghurt. International Dairy Journal, 2011; 21: Jaybhaye RV, Pardeshi IL, Vengaiah PC, Srivastav PP. Processing and Technology for Millet Based Food Products: A Review. Journal of Ready to Eat Food, 2014; 1(2): Modha H and Pal D. Optimization of Rabadi-like fermented milk beverage using pearl millet. J Food Sci Technol, 2011; 48(2): Neha G and Mini S. Acceptability trials of fructooligosaccharides (FOS) added soup and beverages. Asian journal of homescience, 2011; 6(2): Ooi LG and Liong MT. Cholesterol-Lowering Effects of Probiotics and Prebiotics: A Review of in Vivo and in Vitro Findings. Int. J. Mol. Sci., 2010; 11: Vol 6, Issue 17,

10 16. Parnami, S. and Sheth, M. Inulin as prebiotic in bread and cookies- a feasibility study. Inventi Rapid: Nutraceuticals, 2010; 1(3). 17. Ramesh, M. N., Ramalakshmi, K., Sangeetha, P. T., and Prapulla, S. G. Beverage concentrate based on fructooligosaccharides. Indian Patent Office, Gov. of India, 457/DEL, Rangana S. Handbook of analysis and quality control of fruit and vegetable products. 11th Ed, McGraw Hill Publishing Co. Ltd, New Delhi, Reddy M, Reddy P, Prasad BN, Munilakshmi U. Grain and Milling Quality of Barley and Their Suitability for Preparation of Traditional South Indian Products. IOSR Journal of Pharmacy, 2014; 4(2): Renuka, S.G. Kulkarni, P. Vijayanand, S.G. Prapulla. Fructooligosaccharide fortification of selected fruit juice beverages: Effect on the quality characteristics LWT Food Science and Technology, 2009; 42: Rhee SJ, Jang-Eun Lee, Cherl-Ho Lee. Importance of lactic acid bacteria in Asian fermented foods. Microbial Cell Factories, 2011; 10(1): S Surpam TB, Borkar PA, Rokade HN and Kalmegh VB. Standardization of Process for Preparation of Ready-To-Eat Ambil from Sorghum. Journal of Ready to Eat Foods, 2014; 1(1): Weaver CM, Chem PH, Rynearson SL. Effect of milling on trace element andprotein content of barley. Cereal Chemist, 1981; 58(2): Yenagi N, Joshi R, Byadgi S and Josna B. A hand book for school children: Importance of Millets in Daily Diets for Food and Nutrition Security, 2013; Yun, J. W. Fructooligosaccharides occurrence, preparation and application. Enzyme Microbiology and Technology, 1996; 19: Vol 6, Issue 17,

The consumption of foods and beverages containing

The consumption of foods and beverages containing Research Paper Asian Journal of Home Science December, 2011 Volume 6 Issue 2 :131-136 Acceptability trials of fructooligosaccharides (FOS) added soup and beverages See end of the paper for authors affiliations