Preparation of Low Fat Lassi by Incorporation of Ginger (Zingiber officinale L.) Juice
F. A. Raje-Nimbalkar,
V. N. Patil,
A. B. Raskar
et al.
Abstract: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 ad… Show more
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