Development of value added lassi using honey.
Shuwu M. P., Ranganna B., Suresha K. B., Veena R.
Author Affiliation: Department of Agricultural Engineering, College of Agriculture, UAS, GKVK, Bangalore - 560 065, India.
Mysore Journal of Agricultural Sciences 45 : 757-763
Abstract : In this study, value added honey sweetened lassi and fruit lassi were developed. Five different levels of curd thinning were attempted and the sample at 3:2 curd to water ratio secured the highest score (8.32) for overall acceptability, thus continued for the subsequent studies. Among the four honey lassi samples evaluated by sensory analysis viz., 27.5, 30, 32.5 and 35 per cent honey syrup level, the sample at 30 per cent honey syrup level secured highest overall acceptability score of 8.20. Three different fruits pulp (mango, pineapple and banana) were used at 7 per cent (w/v) pulp level to develop fruit lassi, pineapple lassi secured the highest overall acceptability score (8.33) followed by mango and lastly the banana sample. The physico-chemical analysis revealed a significant increase in TS (18.93 and 18.65%), carbohydrates (17.74%) and slight decrease in protein (2.1 and 1.98%) and ash content (0.45 and 0.46%) and significant decrease fat (2.0 and 1.5%) of both the honey and pineapple lassi respectively against the control sample (17.78% TS, 2.2% protein, 2.5% fat, 17.4% carbohydrates, 0.51% ash content). From the sensory quality and microbiological analysis, it was deduced that, the products had a shelf life well above one week under refrigeration storage, considering no coliform counts and least yeast and molds counts till the 10th day of storage as compared with the PFA standard limits for yoghurt. This showed that honey and fruit additives had no effect on the microbial counts of lassi. Also the honey and fruit additives did not only improve the sensory quality of the value added lassi but coupled with enhanced nutritional aspect of the products.