Development of lassi

Keeping in view the potential of probiotics and antioxidative properties of herbs, the present study was endeavoured to develop antioxidant-rich herbal lassi using carrot, ginger, and turmeric extract and assess the antioxidant activity of the developed lassi.

10p chauchaungayxua11 23-03-2021 9 2   Download

Lassi is a popular traditional yogurt based drink from the Indian Subcontinent. Lassi is a blend of yogurt, water, spices and sometimes fruits. To increase the physical acceptability of lassi, it has been fortified with betalain powder which provides reddish colour. Colour is an important parameter for sensory analysis and consumer preference. However using synthetic colour could be harmful for health. In today’s progressive world a shift from synthetic to biocolour is observed. Betalain is a biocolour extracted from beet-root (Beta vulgaris).

6p angicungduoc6 20-07-2020 13 1   Download

In current time, people of all age groups required different types of vitamin, mineral, protein etc. which are sufficient available in moringa lassi. Lassi is one of the most popular options all over the global liked by people of all age groups. It is resolve health problem and also provides enough nutrition at a low cost to a large population. The present study was conducted to know the physico-chemical and microbial attribute of moringa lassi prepared by blending with dahi, whey and moringa powder. It was prepared from standardization milk. Moringa powder was added different level (0.

11p angicungduoc5 14-06-2020 11 1   Download

Lassi is a popular fermented product consumed mostly in northern India during summer as refreshing drink. The present study was carried out with incorporation of carrot extract as 5, 10, 15 and 20 per cent levels and represented as T1, T2, T3 and T4, respectively. Among these levels, 15 per cent level of addition was found to be acceptable by sensory panel (9 point hedonic scale) and was used for the production of synbiotic lassi with Lactobacillus casei (NCDC 298). The prepared synbiotic lassi was subjected to physicochemical and microbial analysis with control and probiotic lassi.

5p nguaconbaynhay1 04-12-2019 14 0   Download