Abstract
Lassi was prepared from different proportions of cow milk and custard apple pulp, i.e., 100:0 (T1), 90:10 (T2), 85:15 (T3), and 80:20 (T4). The mean score for the flavour was 8.17, 8.21, 8.32, and 8.27 for lassi prepared under treatments T1, T2, T3, and T4, respectively. The highest score was obtained by treatment T3, while the lowest score was recorded by treatment T1. The result indicated that the lassi prepared with 15 per cent custard apple pulp was superior over 0, 10, and 20, per cent levels. The colour and appearance score of lassi was significantly affected due to the addition of different levels of custard apple pulp. The mean scores for colour and appearance of lassi were T1 (8.43), T2 (8.45), T3 (8.48), and T4 (8.46). The highest score (8.48 out of 9) was obtained from lassi prepared with 15 per cent custard apple pulp as compared to other treatments. The highest score was obtained by treatment T3, while the lowest score was obtained by treatment T1. The body and texture score of lassi was significantly affected due to the addition of different levels of pulp. The significantly highest score (8.40 out of 9) was obtained by lassi prepared with 15 per cent (T3) custard apple pulp, while the lowest score (8.35) was obtained by plain lassi (T1). The sensory scores for overall acceptability of custard apple lassi treatments T1, T2, T3, and T4 were 8.33, 8.35, 8.39, and 8.36, respectively. It was observed that the custard apple lassi prepared from 85 parts cow milk and 15 parts custard apple pulp was most acceptable and ranked between like very much to like extremely. The addition of a higher proportion of pulp in the lassi was scored towards the lower side by a panel of judges.
Published Version
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