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 |
The present study was planned to prepare the flavored lassi with the blending of buttermilk and soymilk at different concentrations and the prepared product has been evaluated by trained judges on the basis of 9 point Hedonic scale. The prepared product was evaluated for its color and appearance, flavor, body and texture, taste and overall acceptability of the final product. The flavored lassi prepared 70% buttermilk and 30% soymilk with addition of sugar (15%) and mango pulp (5%) got the highest overall acceptability by the panel members than other treatments. Then the flavored lassi was spray dried for preparation of powder. Results obtained from nutritional quality of lassi powder have been proven that lassi powder is rich source of vitamin A and minerals like calcium, phosphorus. Reconstitution properties of prepared lassi powder were found to be best.
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