• ANIL SABAVATH
• Sahil multani
• Akshada warale
• Dr.Nitin ubale

In the current study, malted finger millet flour were used to prepare finger millet enriched probiotic lassi. Fingermillet enriched probiotic lassi was prepared.off Mango and strawberry flavors were used for preparing probiotic lassi. Probiotic lassi prepared with 4% concentrations Physiochemical analysis of probiotic lassi was performed. Lactobacillus acidophillus culture was used for fermentation of probiotic lassi. phytochemical analysis of different flavor probiotic lassi was done. Malted finger millet were incorporated in heated tone milk and then add @ 2% of probiotic culture of lactobacillus acidophillus. Fermented acidophilous product without finger millet served as standard lassi. Products were analysed for titratable acidity, sensory and microbiological parameters. The study results revealed that use of malted finger millet had a significant (p<0.05) effect on the probiotic and streptococcal counts and lactic bacilli counts were found to be higher in products made using malted flour. the overall acceptability score of products containing malted flour was found to be higher Compared to standard, finger millet incorporated products showed higher titratable acidity note. Acidity as well as counts increased with increased rate of finger millet incorporation. and PH decreases Even the sensory of standard was found similar to finger millet enriched products were acceptable

Finger millet ( Eleusine coracana) Malting, Fermented milk, probiotic, Lactobacillus acidophillus

"finger millet enriched probiotic lassi with strawberry and mango flavours", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.9, Issue 3, page no.a231-a239, March-2022, Available :http://www.jetir.org/papers/JETIR2203029.pdf

"finger millet enriched probiotic lassi with strawberry and mango flavours", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.9, Issue 3, page no. ppa231-a239, March-2022, Available at : http://www.jetir.org/papers/JETIR2203029.pdf