Process Optimization for the Development of Little Millet (Panicum sumatrense) Based Functional Greek Yoghurt Enriched with Whey Protein Concentrates and Its Influence on Sensory Attributes

Abstract

Greek yoghurt is a popular fermented dairy product recognized for its high protein content and creamy texture. This study aimed to develop functional Greek yoghurt enriched with whey protein concentrate (WPC) and little millet (Panicum sumatrense) to enhance its nutritional and sensory properties. Fresh cow milk was pasteurized at 90°C for 5 minutes, cooled to 45°C, and inoculated with freeze-dried DVS starter culture (Streptococcus thermophilus and Lactobacillus bulgaricus) at 0.10, 0.20, and 0.30%, followed by incubation at 45°C for 4 hours. The yoghurt was de-wheyed overnight and blended with different concentrations of WPC (2, 3, and 5%) and little millet (3, 5, and 7%). Sensory evaluation using a 9-point hedonic scale revealed that the formulation containing 5% WPC and 7% little millet achieved the highest scores for color, texture, flavor, and overall acceptability. Statistical analysis confirmed a significant improvement in sensory attributes (p<0.05). The results indicate that WPC enhances mouthfeel and texture, while little millet contributes to flavor and nutritional value. This study suggests that incorporating these functional ingredients can improve Greek yoghurt’s quality, making it a potential commercial product for health-conscious consumers.