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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 2016 - IJCMAS--ICV 2016: 92.3 For more details click here
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2017) [Effective from January 1, 2017]For more details click here
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2017)
[Effective from January 1, 2017]
For more details click here

ICV 2016: 92.3
Index Copernicus ICI Journals Master List 2016 - IJCMAS--ICV 2016: 92.3
For more details click here
journals IJCMAS
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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 2015: 85.95
NAAS RATING 2017: 5.38

Int.J.Curr.Microbiol.App.Sci.2017.6(4): 2265-2270
DOI: https://doi.org/10.20546/ijcmas.2017.604.263


Development and Characterization of Biocolour (Beta vulgaris) Enriched Low Calorie Lassi (Yogurt Based Beverage)
Shairee Ganguly, Chaitali Chakraborty* and Kakali Bandyopadhyay
Department of Food Technology, Guru Nanak Institute of Technology, 157/F, Nilgunj Road, Panihati, Kolkata-700114, West Bengal, India
*Corresponding author
Abstract:

Lassi is a popular traditional yogurt based drink from the Indian Subcontinent. Lassi is a blend of yogurt, water, spices and sometimes fruits. To increase the physical acceptability of lassi, it has been fortified with betalain powder which provides reddish colour. Colour is an important parameter for sensory analysis and consumer preference. However using synthetic colour could be harmful for health. In today’s progressive world a shift from synthetic to biocolour is observed. Betalain is a biocolour extracted from beet-root (Beta vulgaris). It also increases the polyphenol content of the product which will increase the anti-oxidant property of this beverage. In the present study, effort has been given to reduce the calories of lassi by using zero calorie sweetener, sucralose as it is 600 times sweeter than sucrose. To avoid the heat damage of biocolour, freeze dried powder is used as colorant. The polyphenol content of betalain powder is measured in gallic acid equivalents (GAE) by Folin-Ciocalteau assay using different solvents like methanol, ethanol, petroleum ether and water. Polyphenol content is increased from 755.32 gm/100gm for control lassi to 862.1 gm/100gm sample for fortified lassi. Proximate analysis of the lassi samples and the stability of betalain are also determined. Finally, the sensory evolution is also executed by using 9 point hedonic scale. Thus fortified lassi is prepared with enhanced functional properties as well as its overall acceptability.


Keywords: Lassi, Betalain, Polyphenol, Freeze-drying, 9 point hedonic scale, Proximate analysis
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How to cite this article:

Shairee Ganguly, Chaitali Chakraborty and Kakali Bandyopadhyay. 2017. Development and Characterization of Biocolour (Beta vulgaris) Enriched Low Calorie Lassi (Yogurt Based Beverage).Int.J.Curr.Microbiol.App.Sci. 6(4): 2265-2270. doi: https://doi.org/10.20546/ijcmas.2017.604.263