Abstract:
Finger millet (Eleusine coracana), commonly known as "Kurakkan" in Sri Lanka, is
one of the most ancient and nutritious cereal grains, rich in calcium, iron, dietary fiber,
and essential amino acids. This study was carried out to formulate and evaluate a finger
millet-based smoothie powder incorporated with aromatic spices such as cinnamon and
cardamom along with milk powder, to improve its sensory and nutritional properties.
Five different treatments (Tr-Ts) were prepared by varying the proportions of finger
millet flour and milk powder. All treatments contained constant levels of other
ingredients. The formulated smoothie powders were subjected to sensory evaluation
using a seven-point Hedonic scale to assess texture, colour, flavour, taste, and overall
acceptability. Based on the sensory scores, Treatment 2 (Tz), which contained 20 g of
finger millet flour and 100 g of milk powder, was selected as the best formulation.
Physico-chemical results showed thatTz had a pH of 6.45, bulk density of 0.58 glcm',
water absorption capacity of 1.45 glg, and total soluble solids of 17.63"Brix. Proximate
analysis revealed 4A3% moisture, 23.}|%protein, 17.50o fat,0.54oh fiber, and 5'55%
ash. Microbial results were within acceptable limits, confirming product safety. The
inclusion of finger millet flour improved the fiber and carbohydrate content, while milk
powder contributed to protein and energy value. The aromatic spices enhanced the
antioxidant properties, natural flavour, and consumer appeal of the product. The
findings indicated that the combination of finger millet with milk powder and aromatic
spices produced a nutritious, convenient, and sensory-acceptable smoothie powder.
This product can be introduced as a healthy functional beverage while promoting the
utilization of traditional grains and locally available spices in Sri Lanka.
