Formulation and evaluation of finger millet-based smoothie powder with aromatic spices

Finger millet (Eleusine coracana) is one of the oldest and healthiest cereal grains. The aim of this research was to use milk powder and a few spices (cardamom and cinnamon) to improve the flavour and aroma of smoothie powder made from finger millet. Five different treatments (T1-T5) were made by changing the amounts (grams) of milk powder and finger millet flour (120: 0, 100: 20, 80: 40, 60: 60, 80: 40). All other ingredients were the same. A sensory analysis was conducted to know how good smoothie powders were in terms of mouth feel, appearance, taste and overall acceptability. According to the sensory analysis, Treatment 2 (T2) was the best. Physico-chemical tests showed that T2 had a pH of 6.45, a bulk density of 0.58 g/cm3, a water absorption capacity of 1.45 g/g, and a total soluble solid of 17.63°Brix. According to proximate analysis, T2 had 4.33% water, 23.01% protein, 17.50% fat, 0.54% fibre, and 5.55% ash. Microbial data that were within allowed limits showed that the product was safe.

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