Enrichment of Finger Millet Frozen Dessert Using Citrus Fibre as a Novel Fat Replacer

Abstract

The use of dietary fibre as a fat replacer has gained considerable attention due to its potential to reduce the calorie content of foods, improve their texture, and provide health benefits like promoting digestive health, reducing cholesterol, and controlling blood sugar levels. Citrus fibre can be used as a fat replacer to enhance the creaminess, reduce the caloric content, and increase the fibre content, thereby making ragi-based frozen desserts a healthier option. The present study was undertaken to develop and standardise a value-added frozen dessert using finger millet (Eleusine coracana), an underutilised but nutritionally rich millet. Different trials were conducted by incorporating varying proportions of finger millet milk and concentrations of orange peel powder, followed by sensory and microbial evaluations to identify the most acceptable formulation. The quality parameters like colour, flavour, texture, taste and overall acceptability of the finger millet frozen dessert were organoleptically evaluated using a 9-point hedonic scale by a panel of 15 trained and semi-trained panellists. The sensory analysis revealed that treatment 2, containing 250 ml of finger millet milk and 1% orange peel powder, achieved the highest overall acceptability in terms of taste, texture, flavour, and colour. The study concludes that incorporating finger millet milk along with a natural flavour enhancer, such as orange peel powder, not only improves the sensory attributes but also enhances the nutritional and functional value of the frozen dessert. This standardised formulation offers a healthier alternative to conventional frozen desserts and supports the utilisation of millet and fruit byproducts in functional food development.