Thesis

Lassi is a popular traditional fermented dairy product which possesses various functional properties and it is also known for its health beneficial effects and is established as dietary adjuncts. It is mainly dahi (yoghurt) based drink, consumed in South Asian region. Lassi has lot of variation in their preparation method. A study carried out to evaluate physico-chemical characteristics, chemical quality and antioxidative property of five types of different lassi samples were collected from the market of West Bengal. Lassi samples fortified with fermented, non-fermented whey along with control (without addition of whey) were collected from Experimental Learning Unit (ELU), Students Dairy, Mohanpur Nadia, West Bengal and analyzed for physico-chemical characteristics and antioxidant activity during storage at 7±2℃. Physico-chemical analysis revealed a lot of variations in the constituents of lassi samples collected from West Bengal Market and whey fortified lassi sample collected from ELU (Experimental Learning Unit) Student Dairy, Mohanpur, Nadia. The average fat, protein, ash, total solids, sucrose, pH and titratable acidity, Tyrosine value of the market samples were found to be in the range between 1.21±0.01% to 2.12±0.01%, 1.29±0.01% to 2.36±0.02%, 0.43±0.01% to 0.67±0.01%, 18.95±0.05% to 20.92±0.01% , 10.43±0.01% to 11.91±0.02% , 4.13±0.05 to 4.44±0.04, 0.43±0.01% LA to 0.57±0.02%, 3.80±0.12 mg/100ml to 5.34±0.04 mg/100ml, respectively. The average value of fat, protein, ash, total solid, sucrose, pH and titratable acidity content fermented whey fortified lassi was 1.85±0.03%, 2.25±0.01%, 0.35±0.01%, 20.50±0.02%, 11.28±0.07%, 4.29±0.04 and 0.59±0.01%, respectively. The antioxidant activity of market lassi sample as determined by ABTS and DPPH were ranged between 73.98±4.62 to 99.16±7.11 μM ABTS absorbed in terms of TEAC and 9.12±0.54 to15.60±0.09 % inhibition, respectively. The antioxidant activity of fermented and non-fermented whey fortified samples were found to be 67.01±1.10, 44.61±1.49 μM ABTS absorbed in terms of TEAC, respectively at 7th day of storage. The antioxidant activity by DPPH method was found to be 15.90±0.08 and 15.63±0.03 % inhibition at 7th day of storage. The tyrosine value was increased to be 4.88±0.04, 4.29±0.03 mg/100 mL for fermented and non-fermented whey fortified samples, respectively at 7th day of storage. The peroxide value was increased to 0.52±0.02, 0.48±0.02 mEq/kg of fat for fermented and non-fermented whey fortified samples, respectively at 7th day of storage.

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