Production and quality evaluation of instant lassi

Abstract

Instant lassi was prepared from cows’ milk standardized to 4% fat and 8.5% solids‐nonfat and heated to 85°C for 30 min, followed by cooling at 37°C and adding 50% v/v lactic acid to adjust the pH to 3.4, 3.6 and 3.8. The sugar was added at the rate of 8%, 10% and 12% and mixed thoroughly in a Waring blender. The synthetic flavours vanilla, strawberry and pineapple were also added at the rate of 0.2% and stored at refrigeration temperature. The sensory evaluation of flavoured instant lassi adjusted to pH 3.8 and 12% sugar indicated no influence in colour, appearance or overall acceptability of compared to control. Among the different flavours used, pineapple‐flavoured instant lassi scored highest for colour, appearance and overall acceptability. Both pH and sugar had significant effects, flavoured instant lassi having a higher specific gravity and lower viscosity than the control.