Perera, O.D.A.N.Karunathilake, G.R.K.H.2025-11-142025-11-142021-11-11Proceedings of Peradeniya University International Research Sessions (iPURSE) - 2021, University of Peradeniya, P 156978-624-5709-07-6https://ir.lib.pdn.ac.lk/handle/20.500.14444/6647The development of non-dairy food products has been a growing trend as functional food to respond to the problems of cow‘s milk allergy, lactose intolerance, hypercholesterolemia and vegetarianism. During this study, a plant-based drinking yoghurt analogue was developed using rice (Oryza sativa) ―Suwandal‘‘ with a milky taste and exquisite aroma, finger millet (Eleusine coracana) with high fibre, and soybean (Glycine max) with high protein with improved sensory characteristics. Each milk substitute was prepared by a wet grinding process with optimized water: bean/grain ratio (1:1). The sensory evaluation with 30 untrained panelists selected 25% soy milk: 25% rice milk: 25% finger millet milk ratio, 5% (w/v) sucrose, 2% (w/v) glucose, 3% (w/v) sago starch, 10% (v/v) pineapple pulp as the best formulation. Non-dairy yoghurt analogue was fermented with Streptococcus thermophilus and Lactobacillus delbrueckii sub sp. Bulgaricus. The proximate composition results indicate crude protein (12.03%), crude fat (0.11%), moisture (78.49%), crude ash (0.33%), crude fibre (1.30), and nitrogen-free carbohydrate (7.74%). As functional properties, total phenolic content (5.83 mg (GAE)/g) and DPPH scavenging activity (33.24 mg/mL) were analyzed. The physicochemical and microbial properties were evaluated for a storage period of 21 days. The initial day values revealed the pH (4.56), titratable acidity (0.51% of lactic acid), total soluble solid (13%), viscosity (19.52 mPa.s) and water holding capacity (64.68%). Furthermore, the viability of Lactobacillus remained above 106 CFU/mL up to 14 days and after 14 days, yeast and mould count exceeded the safe level (102 CFU/mL). A shelf life study revealed that the product can be stored up to 14 days at 4 oC with desired food quality. In summary, the prepared cereal and legume blended novel non-dairy yoghurt analogue is a potential candidate to be used as a protein-rich, functional, non-dairy yoghurt analogue to consumers looking for dairy alternatives.en-USFinger millet milkNon-dairyRice milkSoy milkYoghurtArticle