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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 2019 - IJCMAS--ICV 2019: 96.39 For more details click here
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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 2019: 96.39
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39
For more details click here

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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

Int.J.Curr.Microbiol.App.Sci.2018.7(8): 2750-2757
DOI: https://doi.org/10.20546/ijcmas.2018.708.288


To Study the Microbial Changes of Herbal Lassi (Enriched with Honey and Tulsi (Ocimum sanctum Linn.) During Storage
Shashi Kumar, D.C. Rai, Himanshu Kumar Rai* and Saloni
Department of A. H & Dairying, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi-221005, India
*Corresponding author
Abstract:

Milk production of India has increased significantly that it outspaced the global milk production. 7.0 percent milk produced is converted to fermented dairy products. In our present study, we prepared herbal Lassi enriched with honey and Tulsi extract. Honey is an important and unique food product containing bioactive compounds derived from bees and plants. Bioactive components in honey which confers health benefits includes a number of flavonoids, phenolic acids, ascorbic acid, tocopherols, alkaloids, number of aromatic acids and carotenoids. Ocimum sanctum popularly known as ‘Tulsi’ in Hindi and ‘Holy basil’ in English is one of the sacred herb for Hindu in Indian subcontinent. It has versatile role to play in traditional medicine. The combination of 2.0 percent Tulsi extract and 10.0 percent honey was considered to be the most appropriate level for manufacturing of herbal honey Lassi. During storage studies average lactobacilli count, streptococci count, yeast and mold count was found 9.06 log CFU/g, 8.27 log CFU/g and 2.18 log CFU/g respectively for herbal Lassi. Coliform count was found absent during entire storage period.


Keywords: Fermented, Honey, Tulsi, Herbal, Lassi
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How to cite this article:

Shashi Kumar, D.C. Rai, Himanshu Kumar Rai and Saloni. 2018. To Study the Microbial Changes of Herbal Lassi (Enriched with Honey and Tulsi (Ocimum sanctum Linn.) During Storage.Int.J.Curr.Microbiol.App.Sci. 7(8): 2750-2757. doi: https://doi.org/10.20546/ijcmas.2018.708.288