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 |
In current time, people of all age groups required different types of vitamin, mineral, protein etc. which are sufficient available in moringa lassi. Lassi is one of the most popular options all over the global liked by people of all age groups. It is resolve health problem and also provides enough nutrition at a low cost to a large population. The present study was conducted to know the physico-chemical and microbial attribute of moringa lassi prepared by blending with dahi, whey and moringa powder. It was prepared from standardization milk. Moringa powder was added different level (0.5%), (1%), and (1.5%) of milk and whey syrup. Addition of whey at three different concentration (19%, 29% and 39%), pectin (0.1%) and vanilla improved quality and acceptability of the product of moringa lassi. Various analysis parameters were analyzed by two way ANOVA to obtained optimum result prepared moringa lassi was subjected to chemical and microbial analysis to evaluate the suitability of lassi were sample carbohydrate T3 (16.69%), protein T3 (3.01 %), fat T0 (2.47), ashT3 (0.82), Total solid T3 (23.10), Lactic acidity T0 (0.87), pH T0 (4.08) and Viscosity (cp) (252.12). The highest mean value of Yeast and Mould count was recorded in the Moringa lassi of T0 (7.80×101) and SPC of Moringa lassi T0 (19.00×107). Based on the result it was indicated that beneficial component of high protein in curd, Whey and Moringa powder made them more favorable choice for dairy technologist to develop lassi especially for healthy food.
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