Development of a Non-Dairy Ready-to-Drink Beverage from Millet Milk and Sapota Juice Blend

Aim: This study focused on developing a nutritionally rich, ready-to-drink functional beverage from germinated little millet (Panicum sumatrense) and sapota (Manilkara zapota) as a sustainable non-dairy alternative. Methodology: Standard AOAC methods were followed for physicochemical, proximate, and nutritional evaluation, while enzyme hydrolysis of millet milk was optimized using Response Surface Methodology with a Central Composite Design analysed through Design Expert software. Formulation and thermal processing treatments were standardized using a Completely Randomized Design. The beverage was prepared in bulk, bottled, thermally processed, and stored under ambient and refrigerated conditions with quality assessments conducted at 5-day intervals. Results: Optimization identified hydrolysis at an enzyme concentration of 1194.56 IU, incubation done at 54 °C for 102 min as ideal, yielding desirable viscosity (4.9 mPa.s) and TSS (4.3°Brix). The enzyme-treated millet milk had a good amount of bioactive compounds, i.e., 122.38 mg GAE of total phenols and 154.13mg QE flavonoids, along with essential minerals. Sapota juice, naturally rich in sugars and antioxidants, was blended with millet milk in varying proportions to enhance nutritional and sensory qualities, with the 2:1 ratio (millet milk: sapota juice) processed at 90 °C for 15 min, achieving the best sensory acceptance and meeting microbiological safety standards. Nutritional analysis confirmed appreciable levels of protein, crude fiber, antioxidants, bioactive compounds, and essential minerals, validating the beverage’s functional benefits. Storage studies revealed that while ambient conditions limited stability, refrigerated storage effectively preserved quality for up to 35 days. Conclusion: The present study successfully developed a safe, nutrient-dense millet-sapota beverage offering an innovative, health-oriented, non-dairy alternative for consumers. The product possesses low fat content, a good amount of essential nutrients, and appreciable levels of bioactive compounds, thereby enhancing its nutritional profile. Commercialization and large-scale production of the developed beverage can be achieved with the use of innovative packaging materials. However, a key limitation of thermal processing is the degradation of bioactive compounds, which can be addressed in future research through the application of non-thermal processing technologies.