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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 2023: 95.56
Index Copernicus ICI Journals Master List 2023 - IJCMAS--ICV 2023: 95.56
For more details click here
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Original Research Articles                      Volume : 9, Issue:9, September, 2020
PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com /
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Editor-in-chief: Dr.M.Prakash
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Int.J.Curr.Microbiol.App.Sci.2020.9(9): 2289-2296
DOI: https://doi.org/10.20546/ijcmas.2020.909.285


Studies on Process standardization and Quality Evaluation of Flavored Lassi  
W. Deshpande1, S. S. Phulari2 and S. D. Katke1*
1Dept. of Food Microbiology & Safety, College of Food Technology, 2Dept. of Agricultural Engineering, College of Agriculture, VNMKV, Parbhani, Maharashtra, 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 percent buttermilk and 30 percent soymilk got the highest overall acceptability by the panel members than other treatments.


Keywords: Flavored lassi,  Soymilk, Streptococcus thermophilus, Lactobacillus bulgaricus, Streptococcus lactis, Streptococcus diacetylactis

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How to cite this article:

Deshpande, H. W., S. S. Phulari and Katke, S. D. 2020. Studies on Process standardization and Quality Evaluation of Flavored Lassi.Int.J.Curr.Microbiol.App.Sci. 9(9): 2289-2296. doi: https://doi.org/10.20546/ijcmas.2020.909.285
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.

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