International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 9, Issue:11, November, 2020

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
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(11): 444-453

Fortification of Lassi with Herbal Extracts – Effects on Quality and Total Phenolic Content
Soma Maji1*, Pinaki R. Ray2 and Pijush K. Ghatak2
1Centurion University of Technology and Management, Odisha, India
2Department of Dairy Chemistry, West Bengal University of Animal and Fishery Sciences, Mohanpur, Nadia, West Bengal, India
*Corresponding author

Lassi, a popular curd based traditional fermented milk beverage of India, was prepared from standardized cow milk dahi using 1% commercial yogurt culture containing Streptococcus thermophilus and Lactobacillus bulgaricus. Maximum concentration of herbal extracts added during processing of herbal lassi were optimized with Ginger, turmeric and carrot extracts @ 2 % (v/v), 1% (v/v) and 15% (v/v) respectively. The antioxidant activity of ginger, carrot, and turmeric extract-based herbal lassi was also evaluated. Antioxidant activity of the three varieties of herbal lassi was measured by total phenolic content as Gallic Acid Equivalent (GAE) using a double beam UV- visible spectrophotometer at 765 nm. The antioxidant activity of turmeric, ginger, and carrot juice lassi was found to be 0.226±0.001, 0.216±0.001, 0.154±0.001 mg of GAE/g respectively and differed significantly (p<0.05) with the control lassi (without any herbal extract) which showed antioxidant activity of 0.124±.001 mg of GAE/g. Turmeric lassi was adjudged best based on antioxidant activity and sensory evaluation and found acceptable up to 9 days when stored at 7±2oC in a glass bottle.

Keywords: Lassi, Herbal, fermented milk, Antioxidant activity, Phenolic content, Spectrophotometer

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How to cite this article:

Soma Maji, Pinaki R. Ray and Pijush K. Ghatak. 2020. Fortification of Lassi with Herbal Extracts – Effects on Quality and Total Phenolic Content.Int.J.Curr.Microbiol.App.Sci. 9(11): 444-453. doi:
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