Optimization of the Process Parameters for Extraction of Millet Milk

This study was undertaken to evaluate the effect of different processing methods on extraction of millet milk viz., germinated millet milk extraction, germinated and roasted millet milk extraction; enzyme assisted millet milk extraction and ultrasonicated millet milk extraction. Physical parameters viz., sedimentation rate, separation rate, whiteness index, heat stability and viscosity of extracted millet milk by different processing methods were evaluated. Among the various processing methods, enzyme assisted extraction showed better results as compared to other processing methods in terms of sedimentation rate (0.93±0.07 to 1.13±0.05 g/40 ml), separation rate (45.28±1.44 to 51.97±0.14 ml/h), viscosity (2.32±0.02 to 2.82±0.03cP) and heat stability (24.7±0.13 to 21.2±0.51 minutes). The whiteness index was found to be maximum in germinated millet milk extraction while the enzyme treated millet milk recorded the lowest value (40.48±0.71to 62.81±0.64%). Based on heat stability and sedimentation rate, the enzyme assisted millet milk extraction was found to be best for extraction of millet milk and for product development.