Effect of blends of Sorghum (Great millet) and whey protein concentrate on the quality characteristics of lassi

Abstract

      An attempt has been made to address the iron and fiber deficiency in dairy products (lassi) by utilizing various levels of germinated sorghum flour and whey protein concentrate (WPC-80). Sorghum is one of the significant members among millets and WPC is one of major by-product of dairy industry. In this study, sorghum flour is utilized at 2, 3 or 4 per cent to optimize the product. The blended product at the 3 per cent (T₂) awarded an overall acceptability score of 8.01, which was substantially higher than that of the control group (7.50). Thus, in comparison to the control group (0.00 mg of iron and fibre), T₂ had 0.06 mg of fibre and 0.16 mg of iron. In contrast, WPC blended at 2 per cent level paired with 3 per cent sorghum flour awarded significantly (P ≤ 0.05) higher overall acceptability score of 8.10 compared to control (8.01) and had higher amount of protein 4.28 per cent than control 2.71 per cent.