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Vol. 9, Issue 11 (2020)

Process standardization and sensory properties of skim milk Lassi blended with extract of germinated bio-fortified sorghum (Parbhani shakti)

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.
Pages: 79-86  |  663 Views  162 Downloads


The Pharma Innovation Journal
How to cite this article:
Jamdar KS, PV Padghan, NR Pawar. Process standardization and sensory properties of skim milk Lassi blended with extract of germinated bio-fortified sorghum (Parbhani shakti). Pharma Innovation 2020;9(11):79-86.

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