Development of Long Shelflife Probiotic Lassi

Krishna, Manuka; Venkateshaiah, B. V.; Prabha, Ratna

doi:10.18805/ajdfr.dr-1485

Cited by 3 publications

(2 citation statements)

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“…Lassi is described as a fermented milk beverage obtained after the growth of selected culture, usually lactic streptococci in heat treated whole or partially skimmed milk followed by sweetening with sugar. (Krishna et al 2013) [9] . Lemongrass (Cymbopogon flexuosus) is a tropical grass native to southern parts of India and Sri Lanka.…”

Section: Introductionmentioning

confidence: 99%

Utilization of lemongrass (Cymbopogon flexuosus) distillate in the preparation of cow milk lassi

Gawai¹,

Zinjarde²,

Wankhade³

et al. 2020

Int. J. Chem. Stud.

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The present investigation was undertaken to utilize the of lemongrass (Cymbopogon flexuosus) distillate in the preparation of cow milk lassi. The lassi prepared in the proportion of 100:0 (T1), 99.5:0.5 (T2), 99:1.0 (T3), 98.5:1.5 (T4) and 98:2.0 (T5) lassi to lemongrass distillate were laid out with five treatments and four replications in Completely Randomized Design (CRD). The data revealed that fat, protein, moisture, ash, acidity per cent and pH value were slightly increased with increase in the levels of lemongrass distillate. The good quality lassi prepared with addition of 2.0 per cent of lemongrass distillate contained 3.31, 2.85, 10.94, 89.06, 0.62, 0.62 per cent and fat, protein, total solids, moisture, ash, acidity and 4.79 pH, respectively. The sensory evaluation carried out by the five judges, showed that the lassi prepared by blending with 2 per cent lemongrass distillate (T5) had highest score for flavour (40.62 out of 45), body and texture (33.57 out of 35), colour and appearance (8.32 out of 10), acidity (8.31 out of 10) and the overall acceptability had the highest score (8.53 out of 9) by 9 point hedonic scale and ranked as the most acceptable treatment. The cost of production of the lassi prepared with 2 per cent of lemongrass distillate in (T5) was Rs. 63.92 per kg which was superiorly accepted by the panel of judges. Hence, it is concluded that the best quality lassi can be prepared by using 2 per cent of lemongrass distillate and 98 per cent of lassi with 15% sugar.

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Section: Introductionmentioning

confidence: 99%

Utilization of lemongrass (Cymbopogon flexuosus) distillate in the preparation of cow milk lassi

Gawai¹,

Zinjarde²,

Wankhade³

et al. 2020

Int. J. Chem. Stud.

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“…Milk fat is composed of higher concentration of saturated fat and cholesterol to add the problems of calorie conscious people. Lassi is a cultured milk beverage and a popular product in India (Krishna et al, 2019. ) In the northern region of the country, whole milk curd beaten up and served as a beverage.…”

Section: Introdutionmentioning

confidence: 99%

Preparation of Low Fat Lassi by Incorporation of Ginger (Zingiber officinale L.) Juice

Raje-Nimbalkar,

Patil,

Raskar

et al. 2023

IJBSM

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The study was conducted at Dept. of Animal Husbandry and Dairy Science, Dr. BSKKV, Dapoli, Ratnagiri, Maharashtra, India during August 2010–January 2011 to evaluate the suitability of ginger juice as flavoring agent in developing ginger lassi. Lassi is a cultured milk beverage and a popular product in India, In Maharashtra also generally lassi is prepared from buffalo milk curd which gives creamy appearance with pleasant mildly acidic sweet taste and rich aroma. The functionality of Lassi increases with the addition of probiotic microorganisms and incorporation of antioxidant rich fruit juice provides strong antioxidant power endow with value addition to the finished product. Ginger is mostly used to cure nausea, ulcer, stroke, Sore throat, Hypertension, indigestion, and Arthritis. Ginger appears to be promising for safe use in medicine, pharmaceutical and food industries. Ginger is a popular home remedy in India today. Hence forth considering the medicinal properties of ginger and use of skim milk in restricting the caloric intake. The lassi was prepared from buffalo skim milk by using ginger juice at different levels viz. 1.5% (T1), 3.0% (T2), 4.5% (T3) and 6.0% (T4) of the content. This prepared lassi was compared with control lassi (T0) i.e. without addition of ginger juice. Ginger juice could be successfully utilized for preparation of herbal lassi. The most acceptable quality lassi can be prepared by using 3.0% ginger juice and It recorded on an average total solid, fat, protein, ash, and acidity as 18.49, 0.52, 3.43, 0.78, and 0.79% respectively.

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