Preparation of buffalo milk Lassi incorporated with apple powder

Abstract

The present study entitled “preparation of lassi incorporated with apple powder” was carried out using different levels of apple powder with a view to optimize the process for its manufacture and to study its chemical, sensory and microbiological qualities. Initially the preliminary trials were conducted by blending of different levels of apple powder at 2, 4, 6 and 8% in the lassi with 15% sugar to finalize the experimental treatments. Experimental apple lassi samples were analyzed for sensory, chemical and microbiological qualities. It was observed that apple lassi samples under different treatments showed significant differences for total solid, fat, protein, ash, acidity and moisture content. Total solids, Fat, Protein, Ash, Acidity and Moisture contents differed significantly among the different types of lassi with apple flavour. Significant difference was observed within the smell and taste score and the body and texture score of different types of lassi. In case of sensory evaluation, colour and appearance and overall acceptability found to be significant over the other treatments. The microbial results indicate the SPC count was within the acceptable limit. The yeast and mould count was found to be marginal whereas coliform count was not detected up to 15 days storage period. So, it was suggested that apple lassi could be prepare successfully by adding different proportion of apple powder. It was suggested to incorporate apple powder @ 4% which showed better overall acceptability and result among the all treatments. The production cost of most acceptable quality apple powder lassi (T2) was 157.68 Rs/lit.