Interaction Effect of Starter Cultures, Forms and Rates of Finger Millet flour on Quality Parameters of Finger Millet Enriched Probiotic Fermented Milk

In the present study, three starter cultures viz., C1 (Streptococcus thermophilus MTCC 5460 + Lactobacillus helveticus MTCC 5463), C2 (Streptococcus thermophilus MTCC 5460 + Lactobacillus rhamnosus MTCC 5945) and C3 (Streptococcus thermophilus MTCC 5460 + Lactobacillus rhamnosus MTCC 5946), two forms of finger millet flour viz., malted and unmalted were used to prepare finger millet enriched probiotic fermented milk. Both forms of finger millet flour were incorporated in toned milk at 15% and 20% rates. Products were analysed for titratable acidity, sensory and microbiological parameters. Study results revealed a significant interaction effect between type of cultures, forms and rates of incorporation of finger millet especially with respect to titratable acidity and culture count in the products. Malted finger millet supported better growth of all starter cultures which was evident from the higher titratable acidity and culture counts in the malted products. Sensorily also these products were superior compared to unmalted products. Among the cultures, the products made using culture C1 was found to be superior sensorily in comparison to cultures C2 and C3. Rate of incorporation of finger millet @20% supported a better growth of cultures. Average count of all the strains in the products were more than10 log cfu/g.