Development and evaluation of physico-chemical, sensorial, and shelf- life of grain-milk beverages

Consumer demand for functional foods is becoming up warding trend. The present study aimed to develop a low-fat, low-calorie, and gluten-free functional multi-grain beverage. Multi-grain extract was prepared using sorghum, horse gram, and red rice 'kuruluthuda' at a ratio of 5:2:3, respectively. Formulation of grain-milk beverages was performed in three different grain extract ratios (60%, 65%, and 70%) with cow's milk, sesame milk, sweetener (Kithul treacle and sucrose), and carrageenan, followed by homogenizing (6000 rpm) and two-way preservation techniques of sterilizing (at 121 degrees C for 15 min) and pasteurization (at 85 degrees C for 30 min). The 70% multi-grain extract containing sucrose beverage was selected as the best formulation based on sensory attributes. The total soluble solid, titratable acidity, and pH of the pasteurized and sterilized beverages ranged from 12.10 +/- 0.1 to 13.40 +/- 0.1%, 0.01 +/- 0.00%, 0.02 +/- 0.00%, and 5.8 +/- 0.00-6.11 +/- 0.01, respectively. A significant difference (p < 0.05) was observed among the pasteurized and sterilized samples for moisture, fat, crude fiber, and caloric value. The predominant fatty acids were polyunsaturated linoleic acid (35.41-38.56%) and oleic acid (33.01-34.16%). The shelf-life period of pasteurized sucrose and treacle incorporated beverages was 14 days and 7 days, respectively, while sterilized beverages had a one-year time period.