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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 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

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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 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2020.9(8): 273-280
DOI: https://doi.org/10.20546/ijcmas.2020.908.032


Standardization and Quality Evaluation of Spray Dried Flavored Lassi Powder
H.W. Deshpande 1*, S.L. Waikar 2 and S.D. Katke1
1Dept. of Food Microbiology & Safety, College of Food Technology,
VNMKV, Parbhani, India
2Dept. of Soil Science & Agricultural Chemistry, College of Agriculture,
VNMKV, Parbhani, India
*Corresponding author
Abstract:

The present study was planned to prepare the flavored lassi with the blending of buttermilk and soymilk at different concentrations and the prepared product has been evaluated by trained judges on the basis of 9 point Hedonic scale. The prepared product was evaluated for its color and appearance, flavor, body and texture, taste and overall acceptability of the final product. The flavored lassi prepared 70% buttermilk and 30% soymilk with addition of sugar (15%) and mango pulp (5%) got the highest overall acceptability by the panel members than other treatments. Then the flavored lassi was spray dried for preparation of powder. Results obtained from nutritional quality of lassi powder have been proven that lassi powder is rich source of vitamin A and minerals like calcium, phosphorus. Reconstitution properties of prepared lassi powder were found to be best.


Keywords: Lassi, flavored lassi, Buttermilk, soymilk, Lactic acid bacteria, Streptococcus thermophilus, Lactobacillus bulgaricus, Streptococcus lactis, Streptococcus diacetylactis
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How to cite this article:

Deshpande, H.W., S.L. Waikar and Katke, S.D. 2020. Standardization and Quality Evaluation of Spray Dried Flavored Lassi Powder.Int.J.Curr.Microbiol.App.Sci. 9(8): 273-280. doi: https://doi.org/10.20546/ijcmas.2020.908.032