Food Science and Agriculture: Research Highlights Vol. 6

Ragi milk, a plant-based milk alternative, has recently gained popularity as a nutritious and sustainable substitute for dairy milk. The development of ragi curd, ragi ice cream, and ragi ambli underscores the versatility of ragi milk and the potential for incorporating probiotics into a wide range of food products. This study aimed to optimise ragi milk extraction and develop probiotic-rich dairy alternatives at the Department of Food Science and Nutrition, Chandra Shekhar Azad University of Agriculture and Technology, Kanpur, India. Ragi grains were pre-treated through soaking, germination, and drying to enhance milk extraction efficiency. Probiotic products, including ragi curd, ice cream, and ambli, were formulated and evaluated using sensory and nutritional analyses. The physical properties of ragi, such as uniform size, high density, and sphericity, underscore its suitability for food processing. Proximate analysis showed that ragi grains, compared to ragi malt, had lower moisture and higher fat and fibre content, enhancing storage stability. Sensory evaluations indicated that ragi curd was well-received, while ragi ice cream and one version of ragi ambli were particularly favoured for taste and overall acceptability. Among ragi curd variants, T3 performed best (taste 8.24±0.59, colour 8.32±0.55, appearance 8.32±0.55, flavour 8.48±0.50, texture 8.32±0.55, aftertaste 7.56±0.58). Ragi Ice Cream: Received high overall acceptability (9.08±0.70), with positive ratings for taste (9.08±0.70), colour (8.88±0.66), appearance (9.04±0.67), flavour (9.20±0.57), texture (8.56±0.50), and aftertaste/mouthfeel (8.80±0.70), suggesting strong potential for commercialisation. For Fermented Ragi Ambli, T2 variant outperformed T1 across most sensory parameters, including taste (T2: 9.04±0.73 vs T1: 7.36±0.81), flavour (T2: 8.72±0.67 vs T1: 7.32±0.69), and aftertaste (T2: 8.52±0.71 vs T1: 7.40±0.91). Overall acceptability favoured T2 (9.04±0.73 vs 7.36±0.81), making it the preferred variant for development. This research contributes to the development of nutritious, sustainable plant-based dairy alternatives, promoting millet consumption.