National Academy of Agricultural Sciences (NAAS)
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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 |
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.
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