International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 12, Issue:11, November, 2023

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2023.12(11): 16-24

Development of Iron and Calcium Enriched Nutraceutical Whey Based Porridge
Kirankumar G. Channa1, Niranjan2* and Arunkumar3
1Dairy Science College, Hebbbal, Bangaluru, India
2Manmul Cooperative, Mandya, Karnataka, India
3Amul Dairy, Mumbai, India
*Corresponding author

The aim of this study was to develop a calcium and iron-rich whey-based porridge using finger millet and pearl millet flour at 10%, 20%, and 30% concentrations. Stevia partially substituted the sugar, with different sugar:stevia combinations at 8% level for the porridge. Organoleptic scores showed that porridge with 30% finger millet flour, 20% pearl millet flour, and a 25:75 sugar:stevia combination scored the highest. The developed porridge had a moisture content of 82.04% and total solid content of 17.96%, consisting of 1.3% fat, 1.85% protein, 4.6% lactose, 0.94% ash, and minerals such as 98mg/100g calcium and 1.44mg/100g iron. The porridge was packed in polyethylene terephthalate and refrigerated without affecting sensory attributes. Finger millet contributed to the porridge's high calcium content, while pearl millet contributed to the high iron content.

Keywords: Whey, Porridge, Finger millet, Pearl millet and Stevia

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How to cite this article:

Kirankumar G. Channa, Niranjan and Arunkumar. 2023. Development of Iron and Calcium Enriched Nutraceutical Whey Based Porridge.Int.J.Curr.Microbiol.App.Sci. 12(11): 16-24. doi:
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.