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Subject: Dairy Technology × Start date: 2003 × Thesis Type: M.V.Sc. ×
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    ThesisItemOpen Access
    PROCESS OPTIMISATION AND SHELF LIFE STUDY OF LOW CALORIE LASSI ADDED WITH CARDAMOM
    (SRI VENKATESWARA VETERINARY UNIVERSITY TIRUPATI - 517 502. (A.P.) INDIA, 2017-08) BRAHAMANI, DUGGINAPALLI; KOTILINGA REDDY, Y(MAJOR); VIJAYA GEETHA, V; NAGESWARA RAO, K
    ABSTRACT: Lassi is the one among the most popular dairy beverages of India. Many people are aware of the possible link between sugar intake and obesity, while seriously attempting to control their body weight. The food industry has responded to this trend by utilizing low calorie sweeteners. Hence, there is need to develop lassi with low calorie sweeteners which carry health benefits when consumed by diabetic and dietetic people. Satisfactory quality lassi was prepared using low calorie sweeteners with addition of bulking agent (sorbitol) and cardamom in the present investigation. The method of manufacture of lassi using low calorie sweeteners including bulking agent with sorbitol was standardized. Two low calorie sweeteners were added at three different levels to the lassi to select the appropriate level of sweeteners i.e. aspartame was added at 80, 90 and 100 ppm, and sucralose at 20, 25 and 30 ppm levels by total replacement of sugar. The artificial sweeteners added to lassi was compared with control containing sugar. Based on the physico-chemical and sensory quality parameters aspartame with 90 ppm and sucralose with 25 ppm are found to be the best when compared to the other levels and almost similar to the control. After selecting the suitable sweeteners level, bulking agent (sorbtiol) was added at three different levels i.e. 7, 7.5 and 8.0 % respectively to achieve the mouth feel of the product as comparable to that of control. It was found that 7.5% sorbitol level is suitable as compared to the others with respect to physico-chemcial and sensory evaluation. The low calorie lassi was prepared with sucralose 25 ppm plus 7.5 % sorbitol and aspartame 90 ppm plus 7.5% sorbtiol respectively are added with cardamom to study the shelf-life of the product during the storage period. Cardamom was added to the low calorie lassi in three different levels 0.1, 0.15 and 0.2 % respectively. The lassi samples were stored at refrigeration temperature and examined for the physico-chemical changes, microbiological quality and sensory quality for 3 days intervals till the product found to be sour. During the storage period the control sample made without cardamom and 0.1% cardamom added samples were found to be sour and reported to have lower pH, flavor scores correspondingly with higher titratable acidity by the end of 12 days of storage. Further, 0.15% cardamom added lassi samples were found to be sour at 15 days. However, the 0.20% cardamom added samples were still found to be acceptable even at 15 days of storage period.