Sensory and Microbial Analysis of Process Standardization and Formulation of Probiotic Ambil Using Finger Millet (Eleusine coracana) Flour
Tejas Meshram *
Department of Animal Husbandry and Dairy Science, College of Agriculture, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli, Ratnagiri, Maharashtra, India.
S. S. Ramod
Department of Animal Husbandry and Dairy Science, College of Agriculture, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli, Ratnagiri, Maharashtra, India.
V. B. Kadav
Department of Animal Husbandry and Dairy Science, College of Agriculture, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli, Ratnagiri, Maharashtra, India.
N. N. Prasade
Department of Animal Husbandry and Dairy Science, College of Agriculture, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli, Ratnagiri, Maharashtra, India.
N. H. Khobragade
Department of Soil Science and Agricultural Chemistry, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli, Ratnagiri, Maharashtra, India.
A. J. Mayekar
Department of Animal Husbandry and Dairy Science, College of Agriculture, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli, Ratnagiri, Maharashtra, India.
M. N. Patond
Department of Animal Husbandry and Dairy Science, Anand Niketan College of Agriculture, Warora, Chandrapur Maharashtra, India.
R. P. Mahadik
Department of Agricultural Extension Education, College of Agriculture, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli, Ratnagiri, Maharashtra, India.
Shreeyash Sangale
Department of Animal Husbandry and Dairy Science, College of Agriculture, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli, Ratnagiri, Maharashtra, India.
Jayashree Guthale
Department of Animal Husbandry and Dairy Science, College of Agriculture, Bhanashiware, Newasa, Ahilyanagar, Maharashtra, India.
Akash Karhale
Department of Animal Husbandry and Dairy Science, College of Agriculture, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli, Ratnagiri, Maharashtra, India.
*Author to whom correspondence should be addressed.
Abstract
The present study was conducted to assess the quality parameters of Finger millet-based probiotic ambil incorporated with probiotic Curd containing Lactobacillus casei. It was conducted at the Dairy Science Laboratory, Department of Animal Husbandry and Dairy Science, College of Agriculture, Dr. BSKKV, Dapoli (M.S.). The study aimed to evaluate the effect of different levels of probiotic Curd (25%, 30%, 35%, and 40%) with 6% finger millet flour on the sensory attributes and microbial analysis. Among the treatments, 35% probiotic Curd (T3) emerged as the most acceptable, exhibiting superior sensory characteristics such as colour and appearance, flavour, body and texture, and overall acceptability. Microbial analysis confirmed the presence of viable probiotic organisms with no detection of yeast, mould, or E. coli, indicating good microbiological quality.
Keywords: Finger millet ambil, probiotic curd, dairy fermentation, microbial analysis