Millet-based milk – Formulation of milk using millets and seeds
client
Millet Milk
Our Role
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Today’s Task
What We did Today?
Event: Millet-based milk – Formulation of milk using millets and seeds
Today’s task involved developing “Millet Milk” by incorporating millets and nutrient-dense seeds. Millets are known for their high dietary fibre, vitamins, minerals, antioxidants, and bioactive compounds are often utilized as nutritional fortifiers to enhance the drink’s overall nutritional value, texture, and functional benefits. Quinoa is a complete protein millet containing all nine essential amino acids. In this task, the formulation is focused on minimal processing, natural flavour retention, and the exclusion of artificial colorants, aiming to ensure both consumer acceptability and food innovation. This project aims to successfully integrate traditional grains into a relevant, healthy, and modern drink.
How I Felt Before Starting – Millet Milk
Developing a clean-label millet milk that balances color, texture, mouthfeel and aftertaste while preserving other organoleptic attributes is inherently complex. The primary challenge I have faced is to develop a millet milk that provides creamy mouthfeel without compromising nutrition. I was particularly careful in controlling precise temperature and ensured that high temperature doesn’t degrade the nutrition and molecular structure while low temperature doesn’t affect the functional benefits. I was very thankful that my prior research on millet starch characteristics and processing informed me to develop a strong strategy to overcome all technical challenges during product development trials.
Product Development Plan
For formulating two millet milk variants from ragi (finger millet), bajra (pearl millet), jowar (sorghum), and quinoa seeds
Variant 1: Ragi + Bajra
Variant 2: Jowar + Quinoa
This has been coupled based on nutritional complementation.
Variant 1: Ragi is high in calcium, antioxidants, and fiber but relatively lower in protein (~7.3%). Bajra (pearl millet) is richer in protein (~11.6%) and fat, contributing energy and muscle-building nutrients.
Variant 2: Jowar (sorghum) offers good protein (~10.4%), fiber, and phenolic compounds with antioxidant and anti-inflammatory effects. Quinoa being complete protein is added for its distinct nutty flavour.
Therefore, Ragi and Bajra balances calcium, antioxidants, fiber, and protein, while Jowar and Quinoa combines moderate protein, fiber, and a complete amino acid profile for a balanced nutritional profile in both variants.
Key Steps Followed Today:
- The millet grains (Jowar, Quinoa, Ragi, Bajra) were cleaned thoroughly to remove impurities and antinutritional factors.
- They were boiled for 2 minutes soaked in warm water to soften the grains and activate endogenous enzymes, facilitating better extraction and enzymatic treatment.
- The soaked grains were ground into a slurry with a water-to-grain ratio of about 5–8:1. The slurry pH was adjusted to around 6.0.
- Heat-stable enzyme was added, and enzymatic liquefaction was conducted for 30 minutes to reduce slurry viscosity and partially hydrolyze starch for enhanced nutrient release and natural sweetness.
- The slurry was filtered through a mesh to remove fibers and insoluble residues, producing a smooth base.
- Stabilizer and acidity regulator were incorporated to maintain pH, and salt was added for flavor balance and electrolyte content.
- The millet milk was preheated for partial gelatinization and then homogenized twice under pressures to reduce particle size and improve emulsion stability.
- Ultra-High Temperature (UHT) sterilization was performed at 135–140°C for 2–3 seconds to ensure microbial safety and extend shelf life.
- Sterile millet milk was aseptically filled into sterile bottles.
- The packaged products were stored in refrigerator
📚 What I Learned?
Observations & Learnings
Solubility – The solubility of Sheer Halwa flavour was more due to sweet content that gives a smooth solution. Undhiyo has insoluble nature due to traditional spice mix. Fermented flavour forms give negligible turbidity affected by fermentation agents.
📚 What I Learned?
Observations & Learnings
Viscosity and Mouthfeel
- Both millet milk pairs exhibited acceptable viscosity and mouthfeel.
- Bajra’s higher fat content contributed to a richer, creamier texture, while Jowar’s starch content enhanced thickness and smooth consistency.
- Quinoa further added creaminess due to its lipid and protein profile. This balance of fat and starch resulted in a pleasant, satiating mouthfeel.
Color
Variant 1: Ragi and bajra millet milk showed a light brown to warm earthy colour due to presence of polyphenols from both millets
Variant 2: Jowar and quinoa millet milk exhibited a creamy white to pale yellow colour producing a natural light hue.
Outcome
Organoleptic Evaluation
Variant 1
- Appearance: 8.2
- Flavor: 7.3
- Mouthfeel: 7.4
- Overall acceptability: 7.5
Variant 2
- Appearance: 8.1
- Flavor: 7.5
- Mouthfeel: 7.5
- Overall acceptability: 7.7
Shelf-Life: Unopened pack is stable under refrigeration for 20 days, opened packs should be consumed within 2-3days.
What Went Well
Balanced Nutrition
- The millet milk variants combined complementary grains to provide a good balance of protein, fiber, vitamins, minerals, and antioxidants.
- Enzymatic processing improved nutrient availability and natural sweetness, enhancing nutrition and taste simultaneously.
Good Sensory Quality
Both variants showed appealing viscosity, flavor, and color. Although the sensory quality of variant 2 dominates variant 1 due to characteristic nutty flavour from quinoa seeds.
⚠️What Could Be Improved
- Flavor Refinement: The earthy and slightly bitter notes from Ragi and Bajra (Variant 1) millets need masking or flavor enhancement for wider consumer appeal.
- Process Optimization: Enzymatic hydrolysis and filtration steps require streamlining for industrial-scale manufacturing to improve throughput and keep consistent product quality. Additional work is needed to prevent sedimentation for longer shelf life.
Step 1: Weighing, Boiling and soaking the millets
Step 2: Grind the millets
Step 3: Double boil
Step 4: Sieving
Step 5: Addition of flavors
Step 6: Millet milk before retort
Step 7: Finalized product after retort
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Project Code:24FRL-BEV-NPD 4577-01
Name:Mohammad Hassan
Project Code:24-FRL-FOD-NPD-2462-02
Name:Miral
Project Code: 24-FRL-FOD-NPD-3449-01
Name: Mehul Molir
Project Code: 24-FRL-BEV-REV-2878-01
Name: Esther
Project Code: 24-FRL-NPD-FTP-PMR-2660-02
Name: Harshad
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