Background: In recent years, the role of novel foods in public health has rapidly grown due to increased life expectancy, rising medication costs and consumers&rsquo; focus on obtaining health benefits.&nbsp; 
 
Methods: This study evaluates the acid production, microbial growth, physicochemical and textural properties of common bean-fortified yogurt (CBWFY) during 28 days of cold storage. 
 
Result: All varieties of CBWFY showed higher acidity and lower pH value, resulting in a higher microbial population after production and during 28-day storage. The color values &ldquo;a&rdquo; and &ldquo;L&rdquo; did not vary significantly in all samples and remained steady after 28 days, while the &ldquo;b&rdquo; value increased. The highest syneresis (14.86%) was found in white bean whey, while the lowest syneresis (1.81%) was observed in kidney bean whey. In terms of texture, the cohesiveness of CBWFY and the control sample decreased, while the hardness, springiness and gumminess improved during cold storage. Remarkably, cranberry bean whey had higher values (cohesiveness, springiness and gumminess) despite the hardness found in white bean whey.

Evaluation of Physicochemical Properties of Yogurt Fortified with Four Verities of Common Bean Whey (Phaseolus vulgaris)

Background: The aim of the study was to develop a Sapodilla flavoured yogurt enriched with millet milk extracted from Paspalum scrobiculatum (Kodo millet). Millet milk was extracted by simple soaking and pressure cooking method.&nbsp; 
 
Methods: Four variations and control sample of the yogurt were developed with incorporation of millet milk in the proportions; 10%, 20%, 30% and 40%, where 0% served as the control. Sensory evaluation was performed using the nine-point hedonic scale. Variation 2 of the yogurt (Y2-20%) having the highest overall acceptability (7.70&plusmn;0.05) was finalized for further analyses. 
 
Result: The physicochemical analysis including texture (hardness- 75.66&plusmn;0.57), syneresis (4.50&plusmn;0.10), pH (4.46&plusmn;0.05), total titratable acidity (0.86&plusmn;0.05) and total solids (23.2&plusmn;0.20) were studied for the developed product. Antioxidant activity revealed 87.93% inhibition and total Phenolic content was found to be significant (P value &lt;0.001) in comparison with the control. Development of flavored yogurt enriched with kodo millet milk is a novel technique. Hence, as indicated, great prospects exist in India for such value added ingredients made with traditional millets and milk byproducts along with advanced technologies for their processing.

Functional and Textural Characterisation of Flavoured Yogurt Supplemented with Millet Milk Extracted from Paspalum scrobiculatum (Kodo Millet)