Selection of suitable form of amaranth (Amaranthus cruentus) for development of amaranth incorporated composite fermented milk drink

Abstract

The objective of this investigation was to select the suitable form of amaranth grain flour for development of composite fermented milk drink, with improved nutritional value. The product was developed using toned milk as base material with incorporation of amaranth flour (sprouted, roasted and non-roasted), sugar and FD-DVS culture CH1 (Streptococcus thermophilus and Lactobacillus delbrueckii sub sp. bulgaricus).The product evaluated for sensory acceptability using hedonic scale. The results revealed that the fermented milk drink prepared with roasted amaranth grain flour showed higher overall acceptability score (7.42) than sprouted (6.97) and non-roasted (7.22) one. Hence, roasted form of amaranth grain flour was selected for preparation composite fermented milk drink.