Optimization of a novel probiotic-fermented pearl millet-based strained yoghurt-like functional dessert: physicochemical, microbial and sensory characterization

Abstract

In this study, we developed a probiotic strained yogurt-like dessert using roasted pearl millet flour and Hibiscus rosa-sinensis extract. Ingredients (pearl millet: 2.5–8%, Hibiscus: 2.5–8%, and sugar: 25–45%) were optimized for probiotic viability, lactic acidity, sensory properties, and acceptability using Design Expert software. The optimal formulation (pearl millet: 4.86%, Hibiscus: 4.4%, and sugar: 29.47%) achieved a probiotic viability of 7.53 ± 0.33 log₁₀ CFU g⁻¹, exceeding the recommended threshold. FTIR analysis revealed enriched nutritional profiles with functional peaks resulting from Hibiscus and probiotic metabolism. SEM analysis showed a porous microstructure, indicating functional enhancements due to pearl millet and Hibiscus. The dessert exhibited excellent nutritional, functional, and sensory attributes, making it a promising functional food innovation.