Probiotic foxtail millet beverage formulation and evaluation of nutritional, physicochemical, and sensory parameters
Year: 2025
Type: article
Abstract: Currently plant sources, such as cereals, legumes, and millets, are accepted as dairy milk alternatives with the presence of vitamins, dietary fibre, minerals, and antioxidants. The study aims to develop a foxtail millet beverage and probiotic beverage. The foxtail millet beverage with a (1:6) millet-to-water ratio was selected based on sensory evaluation and was used for the development of a probiotic beverage using Lactobacillus culture and fermented for 8, 16, and 24 hr, in which 8 hr of incubation received the best sensory acceptability. The results indicate a significant decrease in pH 4.47 ± 0.01 and a significant increase of total soluble solids 11.83 ± 0.09 °brix, viscosity 33.33 ± 1.17 cP, and sedimentation index 0.30 ± 0.00 g/20 ml in the probiotic beverage. A decrease of total flavonoids and antioxidant activity and an increase of total phenols were observed in probiotic beverages, and a significant (p < .05) increase in the zinc, copper, and calcium content was observed. Consumer evaluation of foxtail millet beverage revealed the acceptability index of 89.09 ± 7.62%, which is an indication that millets can be effectively used for the formulation of probiotic plant-based beverages.
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: gold
Estimated APC paid: $2,638
OpenAlex ID: W4406232550