International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 10, Issue:1, January, 2021

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2021.10(1): 2873-2878

Orange Flavedo Incorporated Functional Lassi
V. Ananthakumar and Rita Narayanan*
Department of Livestock Products Technology (Dairy Science), Madras Veterinary College, Tamil Nadu Veterinary and Animal Sciences University, Chennai
*Corresponding author

Lassi, a sweet or savoury Indian beverage is a traditional dairy beverage, originally from Punjab, made by blending yoghurt with water, salt, and spices. A number of novel fermented dairy products have been developed and marketed under the concept of innovative confectionary goods. Orange peel which is a waste by-product in juice industry can be utilized as it has a higher level of vitamin C than the pulp and also contribute cellulosic material, essential oils, paraffin waxes, steroids and tri-terpenoids, fatty acids, pigments besides flavour. Hence as an innovative attempt a study was conducted to assess the value addition of orange peel to lassi. Orange peel powder was incorporated in lassi at varying levels of 1.5, 2.5, 3.5 and 5.0 per cent. Sensory evaluation of the product revealed that incorporation of orange peel powder at 2.5% level scored the best by a panel of judges. The vitamin C activity was found to be 136 mg/100 g. The antioxidant activity was found to be 63.32% (600 µL concentration) indicating the functionality of this fermented beverage.

Keywords: Orange flavedo, Fermented dairy beverage, Lassi beverage

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How to cite this article:

Ananthakumar, K. V. and Rita Narayanan. 2021. Orange Flavedo Incorporated Functional Lassi.Int.J.Curr.Microbiol.App.Sci. 10(1): 2873-2878. doi:
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.