In the current study, two forms of finger millet flour viz., malted and unmalted were used to prepare finger millet enriched probiotic fermented milk products. Both forms were incorporated in toned milk at 10%, 15%, 20% rates and fermented using probiotic Lactobacillus helveticus MTCC 5463 and Streptococcus thermophiles MTCC 5460. Fermented product without finger millet served as control. Products were analysed for titratable acidity, sensory and microbiological parameters. |
