Vol. 7, Issue 3 (2019)
Studies on chemical quality of finger millet (Eleusine coracana) based fermented drink
Author(s): RV Karche and Dr. KD Chavan
Abstract: Process for preparation of finger millet (Eleusine coracana) fermented Drink†was standardized with view to develop the product of better nutritional quality. Preliminary trials were conducted to choose the levels of finger millet flour in the fermented drink. The average chemical composition of fresh fermented drink prepared under different treatment combinations ranged from 2.14 (T3) to 2.54 (T0) per cent fat, 2.31 (T0) to 2.41 (T3) per cent protein, 15.21 (T0) to 18.57 (T3) per cent total solids, 2.19 (T3) to 2.56 (T0) per cent lactose, 0.72 (T0) to 0.88 (T3) per cent lactic acid, 3.64 (T3) to 4.16 (T0) pH. There was significant (P< 0.05) differences in the chemical constituents during storage at refrigeration temperature (5±20C). The mineral content of fresh fermented drink prepared under different treatment samples varied from 0.65 (T0) to 0.71 (T3) g/lit Calcium, 0.95 (T0) to 0.99 (T3) g/lit Phosphorus, 345 (T0) to 361 (T3) µg/lit Iron and 0.050 (T0) to 0.0.53 (T3) g/lit Magnesium. The mineral content in the different samples of fermented drink did not significantly influenced due to incorporation of finger millet flour in the product. The fat, protein, total solids, lactose, titratable acidity and pH of fermented drink samples varied from 1.76 (T3) to 2.54 (T0) per cent, 2.08 (T0) to 2.41 (T3) per cent, 15.21 (T0) to 18.74(T3) per cent, 1.84 (T3) to 2.56 (T0) per cent, 0.72 (T0) to 0.99 (T3) per cent L. A. and 3.40 (T3) to 4.16 (T0), respectively upto 15 days of storage period.
Pages: 195-201 | 605 Views 113 Downloads
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How to cite this article:
RV Karche, Dr. KD Chavan. Studies on chemical quality of finger millet (Eleusine coracana) based fermented drink. Int J Chem Stud 2019;7(3):195-201.
