Formulation and Optimization of Sprouted Millet–Cow Milk Blends for Paneer Production

Abstract

The study focused on developing millet-based paneer by incorporating sprouted millet milk into the process and assessing its quality through functional analysis. The experiment was designed using Design Expert software. Sprouted pearl millet and finger millet milk were combined with cow milk in controlled ratios, and the resulting paneer was evaluated for physico-chemical properties, sensory qualities, texture, and color. Statistical modeling and response surface methodology were used to regulate the optimal formulation. The optimized product, comprising 73.6% cow’s milk, 3.6% sprouted pearl millet milk, and 22.9% sprouted finger millet milk, exhibited desirable textural and sensory properties. The optimized paneer contained 20.23 g protein, representing approximately a 10% increase compared to the commercial paneer with 18.3 g protein. Compared with commercial paneer, the optimized product showed approximately 10% higher protein content at 20.23 g, 31% lower fat at 14.25 g, and 11% lower moisture at 48.2%. Titratable acidity decreased from 0.48% to 0.43%, while pH slightly declined from 5.61 to 5.47. Water activity ranged between 0.970 and 0.994 across formulations. Color characteristics were also affected by millet incorporation, with lightness decreasing from 86.33 in cow milk paneer to 74.21 in millet-rich samples. Overall, controlled presence of sprouted millet milk improved the nutritional profile while maintaining acceptable sensory quality, indicating its potential for development of functional paneer.