Vol. 8, Issue 10 (2019)

Author(s):
Anita G Kakde, Jayashree D Shingare and Santosh P Shinde

Abstract:
In this study, the attempts have been made to prepared lassi by utilizing wheat grass in different proportion and study the sensory evaluation of lassi. The level of wheatgrass extract was optimized on the sensory basis the score obtained was subjected for chemical analysis and organoleptic evaluation by the panel of judges. Mixed the culture of lactic acid bacteria @ 2 percent was used to prepare lassi from buffalo milk containing 6.0 percent fat. A 5 percent wheatgrass extract level gave desirable result, i.e. lowest pH, highest the titrable acidity and optimum sensory scores.