Process optimization of plant-based millet and fruit blends: A focus on non-dairy beverages

Abstract

Millets are preferable as nutritious grains and play an important role in the diet of the people across the world. Although it offers wealth of essential nutrients such as proteins, dietary fiber, vitamins, and minerals than cereals. Despite these benefits, millet consumption remains largely confined to traditional consumers. So, the present study was focused to developed millet -based beverage from foxtail millet, kodo millet and sapota. The flavoring essence and stabilizer was used for taste and stability of the beverage. The developed beverage was evaluated for their quality attribute (pH, TSS, acidity, sedimentation index, separation rate and heat stability). The result showed that developed beverage had TSS ºBrix (24.66±0.5), pH (6.96±0.03), acidity (0.33±0.1), sedimentation index (0.25±0.9 g/ml), separation rate (10.5±0.03 ml/h) and heat stability (7.5±0.6 minutes). Millets are nutrient dense that have significant health advantages. Millets may be processed into a variety of products including flour, snacks, and beverages and their commercial popularity can be increased through innovative product development approach and strategic marketing.