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  <Article>
    <Journal>
      <PublisherName>emergentresearch</PublisherName>
      <JournalTitle>Emergent Life Sciences Research</JournalTitle>
      <PISSN>2395-6658 (</PISSN>
      <EISSN>) 2395-664X (Print)</EISSN>
      <Volume-Issue>Online First</Volume-Issue>
      <PartNumber/>
      <IssueTopic>Multidisciplinary</IssueTopic>
      <IssueLanguage>English</IssueLanguage>
      <Season>for coming issue</Season>
      <SpecialIssue>N</SpecialIssue>
      <SupplementaryIssue>N</SupplementaryIssue>
      <IssueOA>Y</IssueOA>
      <PubDate>
        <Year>2026</Year>
        <Month>06</Month>
        <Day>1</Day>
      </PubDate>
      <ArticleType>Research Article</ArticleType>
      <ArticleTitle>Foxtail millet dahi: A gluten-free prebiotic</ArticleTitle>
      <SubTitle/>
      <ArticleLanguage>English</ArticleLanguage>
      <ArticleOA>Y</ArticleOA>
      <FirstPage>35</FirstPage>
      <LastPage>44</LastPage>
      <AuthorList>
        <Author>
          <FirstName>Susmita</FirstName>
          <LastName>Chandra</LastName>
          <AuthorLanguage>English</AuthorLanguage>
          <Affiliation/>
          <CorrespondingAuthor>N</CorrespondingAuthor>
          <ORCID/>
          <FirstName>Sonia</FirstName>
          <LastName>Kundu</LastName>
          <AuthorLanguage>English</AuthorLanguage>
          <Affiliation/>
          <CorrespondingAuthor>Y</CorrespondingAuthor>
          <ORCID/>
          <FirstName>Nidhi</FirstName>
          <LastName>Shaw</LastName>
          <AuthorLanguage>English</AuthorLanguage>
          <Affiliation/>
          <CorrespondingAuthor>Y</CorrespondingAuthor>
          <ORCID/>
        </Author>
      </AuthorList>
      <DOI/>
      <Abstract>In this work, Dahi (Indian Curd) was produced by combining foxtail millet with whole milk. Physico-chemical and sensory properties in foxtail millet-enriched Dahi were found to have close similarities with those of marketed Dahi without enrichment. The sensory qualities in foxtail millet Dahi did not vary much with the marketed Dahi, except for the mouthfeel properties in some of the compositions. The measured pH and acidity values give the levels of fermentation, which were found to be similar to those of commercially available products. Additionally, the enriched Dahi also exhibited comparable water holding capacity, viscosity, firmness, and consistency in specific formulations. The microbial study indicated the presence of viable Bacillus sp. up to 7-8 days of aging. Throughout the storage period, no significant differences were observed in total titratable acidity and lactic acid bacteria count in the Dahi samples, and a highly acceptable sensory level was maintained.</Abstract>
      <AbstractLanguage>English</AbstractLanguage>
      <Keywords>dahi, enrichment, foxtail millet, sensory evaluation</Keywords>
      <URLs>
        <Abstract>https://www.emergentresearch.org/ubijournal-v1copy/journals/abstract.php?article_id=16268&amp;title=Foxtail millet dahi: A gluten-free prebiotic</Abstract>
      </URLs>
      <References>
        <ReferencesarticleTitle>References</ReferencesarticleTitle>
        <ReferencesfirstPage>16</ReferencesfirstPage>
        <ReferenceslastPage>19</ReferenceslastPage>
        <References/>
      </References>
    </Journal>
  </Article>
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