Vol. 11, Special Issue 1 (2022)

Author(s):
SS Sayyad, BD Patil and VS Dhumal

Abstract:
Lassi was prepared by using of cow milk and equal quantity of water with optimized the level of Basil leaf extract and the sensory evaluation of lassi taken by the panel of judges. The investigation was undertaken to explore the possibilities of utilizing basil leaf extract in lassi manufacture to improve the health benefits of product. The product obtained was subjected for chemical analysis. On an average, the Basil leaf extract used in Lassi for the treatment T₁, T₂, T₃ and T₄ contained moisture was found to be 81.09, 82.62, 83.12 and 84.67 per cent, fat 3.17, 2.92, 2.76 and 2.54 per cent, protein 2.81, 2.72, 2.65 and 2.58 per cent, ash 0.63, 0.64, 0.65 and 0.66 per cent, total solids 18.91, 17.39, 16.88 and 15.35 per cent and sugar 12.31, 11.11, 10.82 and 9.57 per cent, respectively. The observation in respect of titratable acidity was found to be 0.80, 0.86, 0.90 and 0.93 per cent and pH was found to be 4.36, 4.04, 3.95 and 3.92 per cent respectively.