Abstract
Lassi, a popular curd based traditional fermented milk beverage of India. Lassi was prepared from standardized cow milk curd using 1% commercial yoghurt culture containing Streptococcus thermophilus and Lactobacillus bulgaricus. Maximum concentration of herbal extract added during processing of herbal lassi was optimized with Turmeric (Curcuma longa) @ 1% (v/v) in lassi on the basis of sensory evaluation. Total phenolic content (TPC) of turmeric extract based herbal lassi was also evaluated. TPC of the turmeric based herbal lassi was measured as Gallic Acid Equivalent (GAE) using a double beam UV- visible spectrophotometer at 765 nm. The TPC of the turmeric extract fortified lassi was found to be 0.226±0.001mg of GAE/g and differed significantly (P less than 0.05) with the control lassi (without any herbal extract) which showed a TPC of 0.124±.001 mg of GAE/g. Turmeric lassi was found having high phenolic content with good sensory property and found acceptable up to 9 days when stored at 7±2 0C in a glass bottle.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
