Vol. 9, Issue 11 (2020)

Author(s):
Jamdar KS, PV Padghan and NR Pawar

Abstract:
In the present investigation the attempt was made to standardize the process of Lassi by using germinated bio-fortified sorghum grains extract with skim milk and its sensory properties also examined. Lassi was prepared by blending skim milk with germinated sorghum grains extract at different ratios i.e. T₁ (100:00), T₂ (80:20) and T₃ (70:30) and T₄ (60:40). The object of using germinated sorghum grains extract was to conserve medicinal, nutritional and health beneficial properties of sorghum. Different lots of developed products offered for sensory evaluation. Sensory parameters (flavour, taste, body and texture, colour and appearance, overall acceptability) were analyzed using 9 point hedonic scale. On the basis of results, it was concluded that T₃ with 70 parts of skim milk and 30 part of germinated sorghum extract combination was found to be highly acceptable among the other combinations after sensory evaluation. Thus as per the sensory evaluation overall acceptability of GSL (germinated sorghum extract lassi) for treatments T₁, T₂, T₃ and T₄ was 7.77, 7.99, 8.14 and 7.60, respectively.