Sensory and Microbial Analysis of Process Standardization and Formulation of Probiotic Ambil Using Finger Millet (Eleusine coracana) Flour
Tejas Meshram, S. S. Ramod, V. B. Kadav, N. N. Prasade, N. H. Khobragade, A. J. Mayekar, M. N. Patond, R. P. Mahadik, Shreeyash Sangale, Jayashree Guthale, Akash Karhale
Asian Journal of Food Research and Nutrition · pp. 1404–1414 · Published 28 Oct 2025
10.9734/ajfrn/2025/v4i4338Abstract
The present study was conducted to assess the quality parameters of Finger millet-based probiotic ambil incorporated with probiotic Curd containing Lactobacillus casei. It was conducted at the Dairy Science Laboratory, Department of Animal Husbandry and Dairy Science, College of Agriculture, Dr. BSKKV, Dapoli (M.S.). The study aimed to evaluate the effect of different levels of probiotic Curd (25%, 30%, 35%, and 40%) with 6% finger millet flour on the sensory attributes and microbial analysis. Among the treatments, 35% probiotic Curd (T3) emerged as the most acceptable, exhibiting superior sensory characteristics such as colour and appearance, flavour, body and texture, and overall acceptability. Microbial analysis confirmed the presence of viable probiotic organisms with no detection of yeast, mould, or E. coli, indicating good microbiological quality.
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