PREPARATION OF DELICIOUS DAIRY PRODUCT WITH KUTKI GRAINS (Panicum sumatrense): A NOVEL APPROACH FOR PROMOTING ITS UTILIZATION

K.K. SANDEY¹*, S. ASGER², M. AFROZ³, R. SAHU⁴, A.K. AGRAWAL⁵, S. UPRIT^6
1Department of Dairy Engineering, College of Dairy Science & Food Technology, Chhattisgarh Kamdhenu Vishwavidyalaya, Raipur, 492006, Chhattisgarh India
²Department of Dairy Technology, College of Dairy Science & Food Technology, Chhattisgarh Kamdhenu Vishwavidyalaya, Raipur, 492006, Chhattisgarh India
³Department of Dairy Chemistry, College of Dairy Science & Food Technology, Chhattisgarh Kamdhenu Vishwavidyalaya, Raipur, 492006, Chhattisgarh India
⁴Department of Food Technology, College of Dairy Science & Food Technology, Chhattisgarh Kamdhenu Vishwavidyalaya, Raipur, 492006, Chhattisgarh India
⁵Department of Dairy Engineering, College of Dairy Science & Food Technology, Chhattisgarh Kamdhenu Vishwavidyalaya, Raipur, 492006, Chhattisgarh India
⁶Department of Dairy Technology, College of Dairy Science & Food Technology, Chhattisgarh Kamdhenu Vishwavidyalaya, Raipur, 492006, Chhattisgarh India
* Corresponding Author : kksandey@gmail.com

Received : 28-04-2018     Accepted : 08-05-2018     Published : 15-05-2018
Volume : 10     Issue : 9       Pages : 5921 - 5923
Int J Agr Sci 10.9 (2018):5921-5923

Keywords : little millet, kutki grains, milk, dairy product
Conflict of Interest : None declared
Acknowledgements/Funding : Author thankful to College of Dairy Science & Food Technology, Chhattisgarh Kamdhenu Vishwavidyalaya, Raipur, 492006, Chhattisgarh India
Author Contribution : All author equally contributed

Kutki (Little millet) is one of the major cereal crops under the category of minor millets and was the traditional staple food of a large segment of rural population. Kutki are rich in fibre and variable amount of proteins, minerals with slow digestibility and hence it is helpful in preventing constipation and heals all the problems related to stomach. Illiteracy, no health education, lack of domestic demand, smaller size and tough coatings, lack of appropriate dehulling technology, no value addition and poor marketing of this commodity resulted in reduced consumption. So, it has become necessary to promote and utilize this indigenous crop for processing purpose to produce various products. Present study was undertaken to study the suitability of kutki grains in manufacturing value added dairy product. The whole grains of kutki were dehusked and made fine flour in a roller flour mill and used for making semi solid cereal-based dairy dessert. The results showed that dairy product prepared from different concentrations of kutki flour (10, 20, & 30%) and sugar (10, 20, & 30%) had highest overall acceptability. Among different set of combinations, the product made from addition of kutki flour level of 10% and sugar level of 30% in double toned milk was most acceptable. The product had better shelf life up to one week under refrigeration conditions.

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