Low fat lassi prepared by incorporation of lemon grass (Cymbopogon citratus L.) extract

Abstract

In the present study the lassi was prepared from buffalo skim milk by using lemon grass extract at different levels viz. 2.5 per cent (T1), 5.0 per cent (T2), 7.5 per cent (T3) and 10 per cent (T4) of the content. This prepared lassi was compared with control (T0) i.e. without addition of lemon grass extract. From the result of present investigation it may be concluded that lemon grass extract could be successfully utilized for preparation of herbal lassi. The most acceptable quality lassi can be prepared by using 5.0 per cent lemon grass extract. Such flavoring did not appreciably affect the composition of lassi.