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Vol. 8, Issue 10 (2019)

Studies of sensory evaluation of Lassi prepared with optimized level of wheat grass (Triticum aestivum)

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.
Pages: 30-33  |  386 Views  19 Downloads
How to cite this article:
Anita G Kakde, Jayashree D Shingare, Santosh P Shinde. Studies of sensory evaluation of <em>Lassi </em>prepared with optimized level of wheat grass (<em>Triticum aestivum</em>). Pharma Innovation 2019;8(10):30-33.
The Pharma Innovation Journal