Vol. 11, Special Issue 1 (2022)

Author(s):
CR Nichal, DT Undratwad, KS Deshmukh, AR Anole and PN Khadse

Abstract:
The present investigation entitled “Utilization of Aloe vera (Aloe vera spp.) juice for preparation of lassi” was undertaken during the year 2019-2020. Milk was fermented with starter culture to dahi and the lassi was prepared with different combinations of dahi and Aloe vera juice in proportion of 100:0 (T₁), 96:4 (T₂), 92:8 (T₃), 88:12 (T₄) and 84:16 (T₅) with five treatments and four replications in completely randomized design (CRD). The data observed that the chemical composition of lassi i.e. moisture were significantly increased while protein, total solids, fat, ash and acidity percentage significantly decreased with increased levels of Aloe vera juice. Lassi prepared by blending with 8 parts of Aloe vera juice (T₃) has 3.50 per cent fat, 11.53 per cent T.S., 0.82 per cent acidity, 3.02 per cent protein, 88.47 per cent moisture, 4.29 pH and 0.55 per cent ash.