Vol. 6, Issue 8 (2017)

Author(s):
Srishti Upadhyay, Parimita and Prafull Kumar

Abstract:
Lassi is a popular and traditional fermented milk beverage of the Indian Subcontinent. Studies were carried out on the preparation of carrot lassi using standardized milk and carrot juice. The data collected on different aspects were tabulated and analyzed statistically using the methods of analysis of variance and critical difference. Carrot lassi was prepared by blending milk with 0, 10, 20 and 30 per cent carrot juice (replacing milk) before fermentation. In lassi samples of different treatments and control, the chemical analysis (fat, protein, carbohydrate, ash, total solids, acidity, pH, curd tension, curd synersis and anti-oxidant) was done for estimating its nutritional content and also the organoleptic characteristic like (colour and appearance, body and texture, flavor and taste and overall acceptability) was evaluated by trained panelist using 9 point hedonic scale. On the basis of findings, it was concluded that T1 was found to be highly acceptable among the other combinations by sensory evaluation. Thus, as per acceptability of the product judged by organoleptic evaluation the treatment can be rated as T1>T2>T3>T0. The cost of one liter of lassi of treatment T0, T1, T2, T3 was Rs. 40.00, 41.85, 43.70 and 45.55 respectively.