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 sweet or savoury Indian beverage is a traditional dairy beverage, originally from Punjab, made by blending yoghurt with water, salt, and spices. A number of novel fermented dairy products have been developed and marketed under the concept of innovative confectionary goods. Orange peel which is a waste by-product in juice industry can be utilized as it has a higher level of vitamin C than the pulp and also contribute cellulosic material, essential oils, paraffin waxes, steroids and tri-terpenoids, fatty acids, pigments besides flavour. Hence as an innovative attempt a study was conducted to assess the value addition of orange peel to lassi. Orange peel powder was incorporated in lassi at varying levels of 1.5, 2.5, 3.5 and 5.0 per cent. Sensory evaluation of the product revealed that incorporation of orange peel powder at 2.5% level scored the best by a panel of judges. The vitamin C activity was found to be 136 mg/100 g. The antioxidant activity was found to be 63.32% (600 µL concentration) indicating the functionality of this fermented beverage.
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