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Subject: Food Science and Technology × Author: Amrinder Singh × End date: 2019 × Start date: 2014 × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    Development of functional fermented milk beverage (lassi) incorporating sugarcane juice
    (Punjab Agricultural University, Ludhiana, 2018) Amrinder Singh; Bajwa, Usha
    The present investigation was undertaken with the objective to optimize the formulation and processing conditions of functional lassi sweetened by incorporating sugarcane juice. Milk was transformed into dahi using Lactococcus lactis subspp. cremoris under standard conditions. The level of milk fat content varied from 0 to 4.5 per cent, skim milk powder (SMP) addition from 0 to 3 per cent and sugarcane juice incorporation from 10 to 60 per cent. The optimized magnitude of variables for the preparation of functional lassi was found to be 4.5 per cent fat in milk, 2 per cent skim milk powder (SMP) and 40 per cent sugarcane juice. The lassi samples prepared thereof were packaged in high density polyethylene (HDPE) sachets and glass bottles and stored at room (37oC) and refrigeration (5oC) temperatures. These were evaluated for changes in physico-chemical characteristics, sensory attributes and microbiological quality at regular intervals. There was a decrease in total solids, total sugar, total soluble solids (TSS), pH, ascorbic acid, total phenols and antioxidant activity and increase in acidity and reducing sugars during storage at both temperatures. Standard plate count and lactic count were reduced whereas yeast and mold count got amplified during storage. Lassi remained acceptable and microbiologically safe for 2 and 6 days at room and refrigeration temperature, respectively in both types of packages.