National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Lassi is a popular traditional yogurt based drink from the Indian Subcontinent. Lassi is a blend of yogurt, water, spices and sometimes fruits. To increase the physical acceptability of lassi, it has been fortified with betalain powder which provides reddish colour. Colour is an important parameter for sensory analysis and consumer preference. However using synthetic colour could be harmful for health. In today’s progressive world a shift from synthetic to biocolour is observed. Betalain is a biocolour extracted from beet-root (Beta vulgaris). It also increases the polyphenol content of the product which will increase the anti-oxidant property of this beverage. In the present study, effort has been given to reduce the calories of lassi by using zero calorie sweetener, sucralose as it is 600 times sweeter than sucrose. To avoid the heat damage of biocolour, freeze dried powder is used as colorant. The polyphenol content of betalain powder is measured in gallic acid equivalents (GAE) by Folin-Ciocalteau assay using different solvents like methanol, ethanol, petroleum ether and water. Polyphenol content is increased from 755.32 gm/100gm for control lassi to 862.1 gm/100gm sample for fortified lassi. Proximate analysis of the lassi samples and the stability of betalain are also determined. Finally, the sensory evolution is also executed by using 9 point hedonic scale. Thus fortified lassi is prepared with enhanced functional properties as well as its overall acceptability.
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