Follow
International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00 For more details click here
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2018) [Effective from January 1, 2018]For more details click here

Login as a Reviewer

Indexed in



National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2017)
[Effective from January 1, 2017]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here
journals IJCMAS
See Guidelines to Authors
Current Issues

Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(11): 602-612
DOI: https://doi.org/10.20546/ijcmas.2018.711.073


Development of Lassi Using Whey and Moringa Powder
Neeraj Kumar Dixit1, S.K. Aktar Hossain1*, Binod Kumar Bharti2, Shankar Suwan Singh1 and Simar Mishra1
1Warner College of Dairy Technology, SHUATS, Allahabad (UP), India
2SGIDT (Bihar Animal Sciences University) Patna (Bihar), India
*Corresponding author
Abstract:

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 (0.5%), (1%), and (1.5%) of milk and whey syrup. Addition of whey at three different concentration (19%, 29% and 39%), pectin (0.1%) and vanilla improved quality and acceptability of the product of moringa lassi. Various analysis parameters were analyzed by two way ANOVA to obtained optimum result prepared moringa lassi was subjected to chemical and microbial analysis to evaluate the suitability of lassi were sample carbohydrate T3 (16.69%), protein T3 (3.01 %), fat T0 (2.47), ashT3 (0.82), Total solid T3 (23.10), Lactic acidity T0 (0.87), pH T0 (4.08) and Viscosity (cp) (252.12). The highest mean value of Yeast and Mould count was recorded in the Moringa lassi of T0 (7.80×101) and SPC of Moringa lassi T0 (19.00×107). Based on the result it was indicated that beneficial component of high protein in curd, Whey and Moringa powder made them more favorable choice for dairy technologist to develop lassi especially for healthy food.


Keywords: Curd, Sugar, Whey, Moringa powder, Vanilla flavor
Download this article as Download

How to cite this article:

Neeraj Kumar Dixit, S.K. Aktar Hossain, Binod Kumar Bharti, Shankar Suwan Singh and Simar Mishra. 2018. Development of Lassi Using Whey and Moringa Powder.Int.J.Curr.Microbiol.App.Sci. 7(11): 602-612. doi: https://doi.org/10.20546/ijcmas.2018.711.073