Technology for the Development of Functional Greek Yogurt Enriched with Millet and Curcumin and Its Impact on Sensory Attributes

Abstract

This study aimed to develop a scientifically significant functional Greek yogurt enriched with foxtail millet (Setaria italica) and curcumin, highlighting its relevance to the food industry and potential health benefits for consumers. Foxtail millet, known for its high fiber and low glycemic index, and curcumin, recognized for its antioxidant and anti-inflammatory properties, were selected based on their documented health benefits in previous studies. However, limited research exists on their effects in dairy products. This study seeks to fill that gap by assessing their impact on texture, taste, and acceptability. Three levels of foxtail millet (2%, 4%, and 6%) and curcumin (0.5%, 0.7%, and 1%) were added to optimize sensory and textural attributes. The Greek yogurt was prepared following standard protocols, including incubation with Streptococcus thermophilus and Lactobacillus delbrueckii spp. bulgaricus at 45°C for 4 hours. Sensory evaluation using a 9-point hedonic scale involved a trained panel of 25 judges, and results were statistically analyzed using ANOVA. Furthermore, physicochemical and microbiological properties, including pH, protein content, curcumin stability, and lactic acid bacteria viability, were examined to ensure product stability and probiotic potential. The study underscores the commercial viability of this functional yogurt, emphasizing its practical implications for consumer health and food industry advancements.