Impact of Millet Addition on Chakka Yield and Whey Drainage Properties

Abstract

Chakka, a concentrated fermented dairy product obtained by whey drainage from dahi or yoghurt, serves as the base material for the preparation of the Indian traditional dessert shrikhand. Improving chakka yield, thereby enhancing shrikhand yield, while simultaneously improving its nutritional quality, is a growing area of interest. This study investigated the effect of incorporating little millet (Panicum sumatrense) and brown top millet (Urochloa ramosa) powders at 2-10% levels on chakka yield, whey drainage and production cost. Little millet supplementation significantly enhanced yield, achieving 73.57 ± 0.26% at 10% incorporation compared with 37.12 ± 1.86% in the control, while also demonstrating significantly improved whey retention. The cost of production decreased with increasing levels of millet incorporation in chakka, highlighting its potential as an economically viable fermented product that supports millet consumption and nutritional diversification. The water-binding capacity of millet polysaccharides improved the protein matrix stability in the developed product. These findings demonstrate millet-fortified chakka as a nutritionally superior, cost-effective alternative to traditional products, supporting sustainable utilization of underutilized millets in Indian dairy processing.