Abstract
The present investigation was carried out to assess the suitability of safflower milk in preparation of Lassi . The preparation of Lassi from different properties of safflower milk and buffalo milk with addition of 16 per cent sugar of Lassi with different flavours was studied. It was observed that the Lassi prepared from 75 per cent safflower milk and 25 per cent buffalo milk with rose flavour was acceptable (8.2) scoring between like very much to like extremely. The rose flavour was found to be the most acceptable level.
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